Synopsis
Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods. Topics include formation, characterization, and application of emulsions.
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Synopsis
This title addresses the science of emulsions and its application to food science. This study examines the significant implications of emulsifiers related to food texture and food processing. Topics inlude the formation, characterization, and application of emulsions.
About the Author
David Julian McClements has been an Assistant or Associate Professor at the Department of Food Science at the University of Massachusetts since 1994.
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Food Emulsions: Principles, Practice, and Techniques.
Published by
CRC Press., 1998
ISBN 10: 0849380081
ISBN 13: 9780849380082
Used
Hardcover
First Edition
Seller: Universitätsbuchhandlung Herta Hold GmbH, Berlin, Germany
Seller rating 5 out of 5 stars
1st ed. 19 x 26 cm. 392 pages. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch. Seller Inventory # 6378VB
Seller Image
Food Emulsions - Principles, Practice, and Techniques.
Seller: Antiquariat Bookfarm, Löbnitz, Germany
Seller rating 5 out of 5 stars
Hardcover. 392 S. Ex-library with stamp and library-signature in good condition, some traces of use. R15102 9780849380082 Sprache: Englisch Gewicht in Gramm: 550. Seller Inventory # 2471277