Food Colloids - Interactions, Microstructure and Processing

Food Colloids - Interactions, Microstructure and Processing

This book describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
1. Verfasser: Eric Dickinson, Eric Dickinson
Format: Buch
Sprache:eng
Schlagworte:
Analysis
Colloids
Composition
Food
Food - Composition
Food Science
Manufacture & Processing
TECHNOLOGY & ENGINEERING
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Beschreibung
Zusammenfassung:This book describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics.