Food Emulsions - Couverture rigide

Couverture rigide

ISBN 10 : 0824799836 ISBN 13 : 9780824799830

Editeur : Marcel Dekker Inc, 1997

Synopsis

Provides basic and applied aspects of food emulsion, from liquid crystallization and association phenomena to their influence on technical processes. The text provides coverage such topics as protein-bound emulsions, hydration forces, emulsion stability, and oil/water interfaces. This third edition includes a chapter on fats and oils in baking, and presents an expanded treatment of emulsion stability.

A propos du livre

Présentation de l'éditeur

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.

Détails de l'édition

• Éditeur: Marcel Dekker Inc
• Date d'édition: 1997
• Langue: anglais
• ISBN 10: 0824799836
• ISBN 13: 9780824799830
• Reliure: Relié
• Numéro d'édition: 3
• Nombre de pages: 608
• Éditeur: Friberg Stig, Larsson Kare
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible