Food Emulsions (eBook, PDF)

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

• Format: PDF

Produktbeschreibung

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.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 665
• Erscheinungstermin: 4. November 2003
• Englisch
• ISBN-13: 9780203913222
• Artikelnr.: 38163408

Autorenporträt

Stig Friberg, Kare Larsson and Johan Sjoblom

Inhaltsangabe

Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions, O. Saether, S.S. Dukhin, J Sjoblom
Beverage Emulsions, Chee-Teck Tan
Rheology of Concentrated Emulsions. H. Princen
Food Emulsions, D.G. Dalgleish
Surface Forces in Emulsions, P. Claesson
Emulsion Stability, D.T. Wasan and A.D. Nikolov
Double Emulsions, N. Garti
Molecular Organization in Lipids, K. Larsson
Food Emulsifiers, N. Krogh
Proteins and Polar Lipds, T. Nylander
Analysis of Droplet Characteristics Using Low-Intensity Ultrasound, J. Coupland and D.J. McClements
Dressings and Sauces, R. Borwankar
Coalescence Mechanisms in Protein-Stabilized Emulsions, G. van Aken
NMR in Food Emulsions, O. Soderman and B. Balinov
Orthokinetic Stability of Food Emulsions, J. Coupland.