Food Emulsions

Inbunden, Engelska, 2003

Del i serien Food Science and Technology

4 675 kr

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Beskrivning

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.

Produktinformation

Utgivningsdatum:2003-11-04
Mått:156 x 234 x 36 mm
Vikt:1 088 g
Format:Inbunden
Språk:Engelska
Serie:Food Science and Technology
Antal sidor:666
Upplaga:4
Förlag:Taylor & Francis Inc
ISBN:9780824746964

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Stig Friberg, Kare Larsson and Johan Sjoblom

Recensioner i media

"…an excellent volume that should be available to every food scientist using emulsifiers."Food Technology"…a real value…[provides] the most updated information on both basic and applied aspects of food emulsions."Journal of Food Science and Technology

Innehållsförteckning

Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions, O. Saether, S.S. Dukhin, J Sjoblom; Beverage Emulsions, Chee-Teck Tan; Rheology of Concentrated Emulsions. H. Princen; Food Emulsions, D.G. Dalgleish; Surface Forces in Emulsions, P. Claesson; Emulsion Stability, D.T. Wasan and A.D. Nikolov; Double Emulsions, N. Garti; Molecular Organization in Lipids, K. Larsson; Food Emulsifiers, N. Krogh; Proteins and Polar Lipds, T. Nylander; Analysis of Droplet Characteristics Using Low-Intensity Ultrasound, J. Coupland and D.J. McClements; Dressings and Sauces, R. Borwankar; Coalescence Mechanisms in Protein-Stabilized Emulsions, G. van Aken; NMR in Food Emulsions, O. Soderman and B. Balinov; Orthokinetic Stability of Food Emulsions, J. Coupland.