Food Emulsions
Subtitle: Principles, Practices, and Techniques, Second Edition (CRC Series in Contemporary Food Science)
Edition: 2 edition
Publisher: CRC
Published: December 16, 2004
Language: eng
Format: Hardcover
Number of pages: 648
ISBN-13: 9780849320231
Subjects: Biology, Life Sciences; Science/Mathematics; Technology; Technology & Industrial Arts; Food Science; Technology / Food Industry & Science; Emulsions; Food
First sentence: Many natural and processed foods consist either partly or wholly as emulsions or have been in an emulsified state at some time during their production; such foods include milk, cream, butter, margarine, fruit beverages, soups, cake batters, mayonnaise, cream liqueurs, sauces, desserts, salad cream, ice cream, and coffee whitener (Friberg and Larsson 1997, Krog et al. 1983, Jaynes 1983, Dickinson and Stainsby 1982, Dickinson 1992, Swaisgood 1996).