Food Emulsions : Principles, Practices and Techniques
By: McClements, David Julian
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Material type: 
BookSeries: Publisher: USA: CRC Press, 2005Edition: 2nd ed.Description: 632 p.ISBN: 0849320232 (hardcover); 9780849320231 (hardcover).Subject(s): Food Emulsions | Food Containments | Food Science and Human NutritionDDC classification: 664 McClements 20001 2nd 2005 Food.Science Summary: Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this second edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. It contains practical information about the formulation, preparation, and characterization of food emulsions, as well as the fundamental knowledge needed to control and improve food emulsion properties. New features include updates of all chapters, a critical assessment of the major functional ingredients used in food emulsions, and reviews of recent advances in characterizing emulsion properties.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664 McClements 20001 2nd 2005 Food.Science (Browse shelf) | Available | 20001 |
Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this second edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. It contains practical information about the formulation, preparation, and characterization of food emulsions, as well as the fundamental knowledge needed to control and improve food emulsion properties. New features include updates of all chapters, a critical assessment of the major functional ingredients used in food emulsions, and reviews of recent advances in characterizing emulsion properties.
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