Food Emulsions : Principles, Practice, and Techniques

McClements, David Julian

ISBN 10: 0849380081 / ISBN 13: 9780849380082

Editore: CRC Press LLC, 1998

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Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects. Codice articolo 10485743-20

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

Casa editrice: CRC Press LLC

Data di pubblicazione: 1998

Legatura: Rilegato

Condizione: Very Good

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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