Food Emulsions (Food Science and Technology)

出版者:CRC

作者:Friberg, Stig; Larsson, Kare; Sjoblom, Johan

页数:900

出版时间:2003-11-04

价格:USD 249.95

装帧:Hardcover

isbn号码:9780824746964

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyse 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.