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Installieren Sie die genialokal App auf Ihrem Startbildschirm für einen schnellen Zugriff und eine komfortable Nutzung.
Installieren Sie die genialokal App auf Ihrem Startbildschirm für einen schnellen Zugriff und eine komfortable Nutzung.
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.
Stig Friberg, Kare Larsson and Johan Sjoblom
Preface to the Fourth Edition, Preface to the Third Edition, Contributors, 1. Food Emulsions: Their Structures and Properties, 2. Food Emulsifiers: Their Chemical and Physical Properties, 3. Molecular Organization in Lipids and Emulsions, 4. Interactions Between Proteins and Polar Lipids, 5. Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions, 6. Structure and Stability of Aerated Food Emulsions, 7. Surface Forces and Emulsion Stability, 8. Coalescence Mechanisms in Protein-Stabilized Emulsions, 9. Orthokinetic Stability of Food Emulsions, 10. Recent Developments in Double Emulsions for Food Applications, 11. Structure, Mechanics, and Rheology of Concentrated Emulsions and Fluid Foams, 12. Beverage Emulsions, 13. Dressings and Sauces, 14. Analysis of Droplet Characteristics Using Low-Intensity Ultrasound, 15. NMR in Studies of Emulsions with Particular Emphasis on Food Emulsions, Index
