Food Emulsions (Food Science and Technology)

By: Johan Sjöblom and Stig E. Friberg and Kåre Larsson

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Synopsis: 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.

Book Quality:: Publisher Quality
ISBN-13:: 9781135547134
Related ISBNs:: 9780429223709, 9781135547097, 9780203913222, 9780824746964, 9780367270032
Publisher:: CRC Press
Date of Addition:: 12/12/24
Copyrighted By:: Marcel Dekker, Inc.
Adult content:: No
Language:: English
Has Image Descriptions:: No
Categories:: Nonfiction, Science, Technology
Submitted By:: Bookshare Staff
Usage Restrictions:: This is a copyrighted book.
Edited by:: Stig Friberg
Edited by:: Kare Larsson
Edited by:: Johan Sjoblom