Food Emulsions by Stig Friberg
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."…an excellent volume that should be available to every food scientist using emulsifiers"
Food Technology
"…a real value…[provides] the most updated information on both basic and applied aspects of food emulsions."
Journal of Food Science and Technology
Stig Friberg, Kare Larsson and Johan Sjoblom
| SKU | Unavailable |
| ISBN 13 | 9780824746964 |
| ISBN 10 | 0824746961 |
| Title | Food Emulsions |
| Author | Stig Friberg |
| Series | Food Science And Technology |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Taylor & Francis Inc |
| Year published | 2003-11-04 |
| Number of pages | 666 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |