Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource covering all areas of food emulsion formation, stability, characterization, and application, the first two editions raised the bar for references in this field. This third edition is poised to do the same.
See What’s New in the Third Edition:
As in previous editions, the main focus of this book is on presenting the fundamental principles of emulsion science and technology that underlie all types of emulsion-based food products. It highlights practical applications and provides an overview of modern areas of research. Figures and diagrams add emphasis to important concepts and present the underlying theory in a clear and approachable manner. These features and more give you a firm grounding in basic principles that will aid in the rational design of new products, the improvement of existing products, and the more rapid solution of processing problems.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
David Julian McClements is a professor in the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, particularly the development of food-based structured delivery systems for bioactive components. Dr. McClements received his Ph.D. in Food Science (1989) from the University of Leeds. He then did post-doctoral research at the University of Leeds, University of California, Davis, and University College Cork. His research has been funded by grants from the U. S. Department of Agriculture, National Aeronautics and Space Administration (NASA), National Science Foundation, U.S. Department of Commerce, and the food industry. He is a member of the editorial boards of a number of journals, and has organized workshops, symposia, and conferences in the fields of food colloids, food emulsions, and delivery systems.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Description du livre État : Brand New. Brand New Original US Edition, Perfect Condition. Printed in English. Excellent Quality, Service and customer satisfaction guaranteed!. N° de réf. du libraire AIND-61972
Description du livre État : New. New. US edition. Perfect condition. Customer satisfaction our priority. N° de réf. du libraire ABE-FEB-94936
Description du livre État : Brand New. New. US edition. Customer Satisfaction guaranteed!!. N° de réf. du libraire SHUB94936
Description du livre État : New. Brand New Original US Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery. N° de réf. du libraire AUSBNEW-61972
Description du livre État : Brand New. New, US edition. Excellent Customer Service. N° de réf. du libraire ABEUSA-94936
Description du livre État : New. pp. 723. N° de réf. du libraire 373656096
Description du livre État : New. N° de réf. du libraire 23943353-n
Description du livre État : New. Depending on your location, this item may ship from the US or UK. N° de réf. du libraire 97814987266890000000
Description du livre Taylor and Francis, 2015. HRD. État : New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. N° de réf. du libraire KB-9781498726689
Description du livre Taylor and Francis, 2015. HRD. État : New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. N° de réf. du libraire IB-9781498726689