Food Emulsions - Principles, Practice, and Techniques.

McClements, David Julian:

ISBN 10: 0849380081 / ISBN 13: 9780849380082

Editore: CRC Press, 1998

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392 S. Ex-library with stamp and library-signature in good condition, some traces of use. R15102 9780849380082 Sprache: Englisch Gewicht in Gramm: 550. Codice articolo 2471277

Dati bibliografici

Titolo: Food Emulsions - Principles, Practice, and ...

Casa editrice: CRC Press

Data di pubblicazione: 1998

Legatura: Hardcover

Descrizione articolo

Riassunto:

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.

Contenuti:

Context and Background
Molecular Interactions
Colloidal Interactions
Emulsion Ingredients.
Interfacial Properties and Their Characterization.
Emulsion Formation.
Emulsion Stability
Emulsion Rheology
Appearance and Flavor
Characterization of Emulsion Properties