Food Emulsions Principles, Practices, and Techniques, Third Edition

Name: Food Emulsions Principles, Practices, and Techniques, Third Edition
Availability: InStock
ISBN: 9781498726689

ISBN-10: 1498726682

ISBN-13: 9781498726689

Edition: 3rd 2015 (Revised)

Authors: David Julian McClements

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Description:

Continuing the mission of the first two editions, this third edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability and texture of many common emulsion-based foods. With two new chapters, this edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. The new chapters cover the behavior of food emulsions within the gastrointestinal tract after ingestion and the application of emulsion-based delivery systems.

Book details

Edition: 3rd
Copyright year: 2015
Publisher: CRC Press LLC
Publication date: 8/21/2015
Binding: Hardcover
Pages: 690
Size: 7.36" wide x 10.24" long x 1.61" tall
Weight: 3.102
Language: English

Professor Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.