Food Emulsions: Principles, Practices, and Techniques, Second Edition - Hardcover

McClements, David Julian

Hardcover

ISBN 10: 0849320232 ISBN 13: 9780849320231

Verlag: CRC Press, 2004

Über diesen Titel

Reseña del editor:

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.

Biografía del autor:

David Julian McClements has been an Assistant or Associate Professor at the Department of Food Science at the University of Massachusetts since 1994.

Über diese Auflage

• Verlag: CRC Press
• Erscheinungsdatum: 2004
• ISBN 10: 0849320232
• ISBN 13: 9780849320231
• Einband: Tapa dura
• Auflage: 2
• Anzahl der Seiten: 632