Food Emulsions
Principles, Practice, and Techniques
Seiten
1998
Crc Press Inc (Verlag)
978-0-8493-8008-2 (ISBN)
Crc Press Inc (Verlag)
978-0-8493-8008-2 (ISBN)
- Titel erscheint in neuer Auflage
- Artikel merken
Zu diesem Artikel existiert eine Nachauflage
This work addresses the science of emulsions and its application to food science. It examines the significant implications of emulsifiers related to food texture and food processing. Topics include the formation, characterization and application of emulsions.
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.
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.
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
| Erscheint lt. Verlag | 26.8.1998 |
|---|---|
| Zusatzinfo | 1 Halftones, black and white; 23 Tables, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 921 g |
| Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
| Naturwissenschaften ► Chemie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-8493-8008-1 / 0849380081 |
| ISBN-13 | 978-0-8493-8008-2 / 9780849380082 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
