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Food Emulsions, Fourth Edition,

Author:

ISBN10: 824746961
ISBN13: 9780824746964

Publisher: CRC Press

Price: $229.95
Pages: 900
Edition:
Publish date: abril 2003

Outline:
focuses on current strategies to analyze the functionality and performance of food emulsions explores recent developments in emulsion science that have advanced food research and development probes the latest technologies in food emulsion assessment for excellence in food product design focuses on methods of emulsion characterization and investigation 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.

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