Food Emulsions: 132 (Food Science and Technology) - Image 1

Price loading...

CRC Press Food Emulsions: 132 (Food Science and Technology)

Name: Food Emulsions: 132 (Food Science and Technology)
Brand: CRC Press

Chemistry

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

Description

Product Description 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

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 0824746961
Category: Books > Subjects > Science, Nature & Maths > Chemistry
Domain: Amazon UK
Release Date: 04 November 2003
Listed Since: 17 February 2007

Barcode

No barcode data available

CRC Press Food Emulsions: 132 (Food Science and Technology)

Price History & Forecast

No Price Data Available

Price Distribution

Description

Product Specifications

Barcode

Similar Products You Might Like

Engineering Aspects of Food Emulsification and Homogenization (Contemporary Food Engineering)

Encyclopedia of Emulsion Technology: Volume 4 (Emulsion Technology Encyclopedia)

Food Emulsions: Principles, Practices, and Techniques, Third Edition

Emulsions and Emulsion Stability: Surfactant Science Series/61: 132

Nanoemulsions: Formulation, Applications, and Characterization

Engineering Properties of Foods

Food Emulsifiers and Their Applications

Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology)

Food Emulsifiers and Their Applications

Food Chemistry

Food Chemistry

Introduction to the Physical Chemistry of Foods

Food Colloids, Biopolymers and Materials: Volume 284 (Special Publications)

Principles of Colloid and Surface Chemistry, Revised and Expanded (Undergraduate Chemistry: A Series of Textbooks)

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Handbook of Microemulsion Science and Technology

Emulsion‐based Encapsulation of Antioxidants: Design and Performance (Food Bioactive Ingredients)

Handbook of Food Engineering Practice

Advances in Food Extrusion Technology (Contemporary Food Engineering)

Egg Science and Technology, Fourth Edition

Food Additives (Food Science and Technology)

Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds

Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds

Optimization in Food Engineering: 4 (Contemporary Food Engineering)