Food Emulsions - Principles, Practice, and Techniques.

McClements, David Julian:

ISBN 10: 0849380081 / ISBN 13: 9780849380082

Published by CRC Press, 1998

About this Item

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

Bibliographic Details

• Title: Food Emulsions - Principles, Practice, and Techniques.
• Publisher: CRC Press
• Publication Date: 1998
• Language: English
• ISBN 10: 0849380081
• ISBN 13: 9780849380082
• Binding: Hardcover
• Weight: 550 grams
• Seller catalogs:
  • AA Varia

About this title

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.

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.