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Food Emulsions: Principles, Practices, and Techniques, Second Edition (CRC Series in Contemporary Food Science)

McClements, David Julian

Verlag: CRC Press, 2004
ISBN 10: 0849320232 / ISBN 13: 9780849320231
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Titel: Food Emulsions: Principles, Practices, and ...

Verlag: CRC Press

Erscheinungsdatum: 2004

Einband: Hardcover

Zustand: New


Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 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. Buchnummer des Verkäufers ABE_book_new_0849320232

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Inhaltsangabe: Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods.

Revised and expanded to reflect recent developments, this second edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. It contains practical information about the formulation, preparation, and characterization of food emulsions, as well as the fundamental knowledge needed to control and improve food emulsion properties. New features include updates of all chapters, a critical assessment of the major functional ingredients used in food emulsions, and reviews of recent advances in characterizing emulsion properties.

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