Food emulsions : principles, practice, and Techniques
Author(s)
Bibliographic Information
Food emulsions : principles, practice, and Techniques
(CRC series in contemporary food science / Fergus M. Clydesdale, Series editor)
CRC Press, c1999
Available at / 15 libraries
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Japan International Research Center for Agricultural Sciences Library
498.5||Mcl||||図書館190000031282
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Note
Includes bibliographical references (p. 339-362) and index
Description and Table of Contents
Description
Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods. Topics include formation, characterization, and application of emulsions.
Table of Contents
Context and Background
Molecular Interactions
Colloidal Interactions
Emulsion Ingredients.
Interfacial Properties and Their Characterization.
Emulsion Formation.
Emulsion Stability
Emulsion Rheology
Appearance and Flavor
Characterization of Emulsion Properties
by "Nielsen BookData"