Food emulsions : principles, practices, and techniques /
"This book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge and advice that are essential for working in food emulsion science today."--Jacket.
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
©2005.
|
| Edition: | 2nd ed. |
| Series: | CRC series in contemporary food science
|
| Subjects: |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | 27726c59-5fc5-4ddf-aab2-83e6647ec150 | ||
| 005 | 20240707000000.0 | ||
| 008 | 040722s2005 flua b 001 0 eng | ||
| 010 | |a 2004054209 | ||
| 020 | |a 0849320232 |q (alk. paper) | ||
| 020 | |a 9780849320231 |q (alk. paper) | ||
| 035 | |a (OCoLC)56057959 | ||
| 035 | |a (OCoLC)ocm56057959 | ||
| 035 | |a (EXLNZ-01MNPALS_NETWORK)9910289332804266 | ||
| 040 | |a DLC |b eng |c DLC |d IXA |d BAKER |d NLGGC |d BTCTA |d LVB |d UBA |d YDXCP |d DEBBG |d UXS |d OCLCF |d CRCPR |d UZ0 |d OCLCO |d OCLCQ |d CPO |d OCLCO |d CPS |d OCLCQ |d OCLCO |d WURST |d OCLCO |d AGL |d OCLCO | ||
| 049 | |a MS9A | ||
| 050 | 0 | 0 | |a TP156.E6 |b M35 2005 |
| 070 | 0 | |a TP156.E6 |b M35 2005 | |
| 082 | 0 | 0 | |a 664 |2 22 |
| 084 | |a 35.18 |2 bcl | ||
| 084 | |a 58.34 |2 bcl | ||
| 084 | |a CHE 503f |2 stub | ||
| 100 | 1 | |a McClements, David Julian. | |
| 245 | 1 | 0 | |a Food emulsions : |b principles, practices, and techniques / |c David Julian McClements. |
| 250 | |a 2nd ed. | ||
| 260 | |a Boca Raton : |b CRC Press, |c ©2005. | ||
| 300 | |a 609 pages : |b illustrations ; |c 27 cm. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 490 | 1 | |a CRC series in contemporary food science | |
| 504 | |a Includes bibliographical references (pages 545-595) and index. | ||
| 505 | 0 | 0 | |g Ch. 1. |t Context and background -- |g Ch. 2. |t Molecular characteristics -- |g Ch. 3. |t Colloidal interactions -- |g Ch. 4. |t Emulsion ingredients -- |g Ch. 5. |t Interfacial properties and their characterization -- |g Ch. 6. |t Emulsion formation -- |g Ch. 7. |t Emulsion stability -- |g Ch. 8. |t Emulsion rheology -- |g Ch. 9. |t Emulsion flavor -- |g Ch. 10. |t Appearance -- |g Ch. 11. |t Characterization of emulsion properties -- |g Ch. 12. |t Food emulsions in practice. |
| 520 | 1 | |a "This book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge and advice that are essential for working in food emulsion science today."--Jacket. | |
| 650 | 0 | |a Emulsions. | |
| 650 | 0 | |a Food. | |
| 650 | 0 | |a Foam. | |
| 650 | 2 | |a Emulsions |0 (DNLM)D004655 | |
| 650 | 2 | |a Food |0 (DNLM)D005502 | |
| 650 | 6 | |a Émulsions. |0 (CaQQLa)201-0087977 | |
| 650 | 6 | |a Mousse (Chimie) |0 (CaQQLa)201-0044824 | |
| 650 | 6 | |a Aliments |x Teneur en colloïdes. |0 (CaQQLa)201-0177245 | |
| 650 | 6 | |a Aliments. |0 (CaQQLa)201-0001973 | |
| 650 | 7 | |a emulsion. |2 aat |0 (CStmoGRI)aat300015003 | |
| 650 | 7 | |a food. |2 aat |0 (CStmoGRI)aat300254496 | |
| 650 | 7 | |a Emulsions. |2 fast |0 (OCoLC)fst00909435 | |
| 650 | 7 | |a Food. |2 fast |0 (OCoLC)fst00930458 | |
| 650 | 7 | |a Emulsion. |2 gnd |0 (DE-588)4014626-1 | |
| 650 | 7 | |a Lebensmittel |2 gnd |0 (DE-588)4034870-2 | |
| 650 | 7 | |a Tecnologia de alimentos. |2 larpcal | |
| 650 | 7 | |a Manipulação de alimentos. |2 larpcal | |
| 650 | 7 | |a Emulsificantes. |2 larpcal | |
| 650 | 7 | |a Análise de alimentos. |2 larpcal | |
| 653 | 0 | 0 | |a emulsies |
| 653 | 0 | 0 | |a emulsions |
| 653 | 0 | 0 | |a emulgering |
| 653 | 0 | 0 | |a emulsification |
| 653 | 0 | 0 | |a voedsel |
| 653 | 0 | 0 | |a food |
| 653 | 1 | 0 | |a Food Physics |
| 653 | 1 | 0 | |a Levensmiddelenfysica |
| 830 | 0 | |a CRC series in contemporary food science | |
| 999 | 1 | 0 | |i 27726c59-5fc5-4ddf-aab2-83e6647ec150 |l 990070353710104317 |s US-MNMARS |m food_emulsionsprinciples_practices_and_techniques__________________________2005____2__crcpra________________________________________mcclements__david_ju_______________p |
| 999 | 1 | 1 | |l 990070353710104317 |s ISIL:US-MNMARS |i Southwest Minnesota State University |t BKS |a GEN |c TP156.E6 M35 2005 |b 30103005299330 |x BOOK |y 2319255880004317 |p LOANABLE |