Food emulsions : principles, practices, and techniques / David Julian McClements.
Food emulsions : principles, practices, and techniques / David Julian McClements.
Food emulsions : principles, practices, and techniques / David Julian McClements.
About this item
Full title
Author / Creator
Publisher
Boca Raton : CRC Press, c2005.
Call Numbers
N664/142
Record Identifier
MMS ID
Language
English
Formats
Physical Description
Physical content
609 p. : ill. ; 27 cm.
Contents
Ch. 1. Context and background -- Ch. 2. Molecular characteristics -- Ch. 3. Colloidal interactions -- Ch. 4. Emulsion ingredients -- Ch. 5. Interfacial properties and their characterization -- Ch. 6. Emulsion formation -- Ch. 7. Emulsion stability -- Ch. 8. Emulsion rheology -- Ch. 9. Emulsion flavo...
Publication information
Publisher
Boca Raton : CRC Press, c2005.
Edition
2nd ed.
Place of Publication
Florida
Date Published
c2005.
Subjects
More information
Scope and Contents
Summary
"This book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge and advice that are essential for working in food emulsion science today."--BOOK JACKET.
Alternative Titles
Full title
Food emulsions : principles, practices, and techniques / David Julian McClements.
Authors, Artists and Contributors
Author / Creator
Notes
General note
CRC series in contemporary food science.
Includes bibliographical references (p. 545-595) and index.
Contextual Information
Date Copyright
c2005.
Identifiers
Primary Identifiers
Call Numbers
N664/142
Record Identifier
74VKPVPMRO8Z
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/74VKPVPMRO8Z
Other Identifiers
ISBN
0849320232 (alk. paper)
9780849320231 (alk. paper)
DDC
664
MMS ID
991019622539702626
