Food Emulsions

• Other Authors: Friberg, Stig 1930- (edited), Sjoblom, Johan 1953- (edited), Larsson, Kare 1937- (edited)
• Format: Book
• Language: English
• Published: New York MARCEL DEKKER, INC. 2004
• Edition: Fourth Edition, Revised and Expanded
• Series: Food science and technology (Marcel Dekker, Inc.) 132
• Subjects: Food industry and trade; Emulsions
• Online Access: Click Here to View Status and Holdings.
• Physical Description: x, 640 pages illustrations 24 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9780824746964; 0824746961

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.