Food Emulsions
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 specia...
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| Other Authors: | , , |
|---|---|
| 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: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TP156.E6 |b F66 2004 |
| 245 | 0 | 0 | |a Food Emulsions |c edited by Stig E. Friberg, Kae Larsson, Johan Sjoblom |
| 250 | # | # | |a Fourth Edition, Revised and Expanded |
| 264 | # | 1 | |a New York |b MARCEL DEKKER, INC. |c 2004 |
| 264 | # | 4 | |c ©2004 |
| 300 | # | # | |a x, 640 pages |b illustrations |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 1 | # | |a Food science and technology |v 132 |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a 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. |
| 650 | # | 0 | |a Food industry and trade |
| 650 | # | 0 | |a Emulsions |
| 700 | 1 | # | |a Friberg, Stig |d 1930- |e edited |
| 700 | 1 | # | |a Sjoblom, Johan |d 1953- |e edited |
| 700 | 1 | # | |a Larsson, Kare |d 1937- |e edited |
| 830 | # | 1 | |a Food science and technology (Marcel Dekker, Inc.) |v 132 |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=319505 |
Food emulsions