Food Emulsions (Food Science and Technology)

ISBN 10: 0824746961 / ISBN 13: 9780824746964
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Synopsis: 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.

Review: "an excellent volume that should be available to every food scientist using emulsifiers." Food Technology "a real value[provides] the most updated information on both basic and applied aspects of food emulsions." Journal of Food Science and Technology

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Title: Food Emulsions (Food Science and Technology)
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FRIBERG, STIG; LARSSON, KARE; SJOBLOM, JOHAN.
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Book Description Taylor Francis Inc, United States, 2003. Hardback. Book Condition: New. 4th Revised edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Bookseller Inventory # BTE9780824746964

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