E-Book, Englisch, 665 Seiten
Reihe: Food Science and Technology
Friberg / Larsson / Sjoblom Food Emulsions
4. Auflage 2003
ISBN: 978-0-203-91322-2
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 665 Seiten
Reihe: Food Science and Technology
ISBN: 978-0-203-91322-2
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
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.
Zielgruppe
Food, pharmaceutical, and cosmetic scientists; physical, surface, and colloid chemists; composition and nutrition engineers; and upper-level undergraduate and graduate students in these disciplines
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions, O. Saether, S.S. Dukhin, J Sjoblom; Beverage Emulsions, Chee-Teck Tan; Rheology of Concentrated Emulsions. H. Princen; Food Emulsions, D.G. Dalgleish; Surface Forces in Emulsions, P. Claesson; Emulsion Stability, D.T. Wasan and A.D. Nikolov; Double Emulsions, N. Garti; Molecular Organization in Lipids, K. Larsson; Food Emulsifiers, N. Krogh; Proteins and Polar Lipds, T. Nylander; Analysis of Droplet Characteristics Using Low-Intensity Ultrasound, J. Coupland and D.J. McClements; Dressings and Sauces, R. Borwankar; Coalescence Mechanisms in Protein-Stabilized Emulsions, G. van Aken; NMR in Food Emulsions, O. Soderman and B. Balinov; Orthokinetic Stability of Food Emulsions, J. Coupland.
