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Food Emulsions by Stig E. Friberg & Kare Larsson & Johan Sjoblom
Focussing on the strategies to analyse the functionality and performance of food emulsions, this book explores the developments in emulsion science that have advanced food research and development. It examines essential components of everyday foods such as breads, condiments, margarine, and cheese.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. |
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| Author(s) : Kare Larsson & Johan Sjoblom | Format : Hardback Book |
| ISBN-10 : 0824746961 | ISBN-13 : 9780824746964 |
| RRP : £130.00 | Best available price : £ / $ |
| Prices as of : BST check live prices | |
Product Details:
Series Title : Food science & technology
Country Publication : United States
Publication Date : 04/11/2003
Publisher : Taylor & Francis Ltd
Page Length : 900mm
Page Size : 229mm