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Food Emulsions

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Engineering
Food Emulsions

Food Emulsions

Stig Friberg, Kare Larsson, Johan Sjoblom

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এই বইটি আপনার কতটা পছন্দ?

ফাইলের মান কিরকম?

মান নির্ণয়ের জন্য বইটি ডাউনলোড করুন

ডাউনলোড করা ফাইলগুলির মান কিরকম?

Examines droplet flocculation and coalescence in dilute oil-in-water emulsions, beverage emulsions, rheology of concentrated emulsions, surface forces in emulsions, molecular organization in lipids, and food emulsifiers.

ক্যাটাগোরিগুলো:

সাল:

2003

সংস্করণ:

4

প্রকাশক:

CRC Press

ভাষা:

english

পৃষ্ঠা:

640

ISBN 10:

0824799836

ISBN 13:

9780824799830

বইয়ের সিরিজ:

Food Science and Technology

ফাইল:

PDF, 8.49 MB

IPFS:

,

english, 2003

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আপনি আগ্রহী হতে পারেন

D. J. McClements — Food emulsions: principles, practices, and techniques

Eric Dickinson, Martin E. Leser — Food Colloids:: Self-Assembly and Material Science (Special Publications)

J. Sjoblom — Emulsions and Emulsion Stability

D.N. Petsev (Eds.) — Emulsions: Structure Stability and Interactions

Elke Arendt, Fabio Dal Bello — Gluten-free cereal products and beverages

Alexandru Grumezescu — Emulsions. Nanotechnology in the Agri-Food Industry Volume 3

Alfred R. Conklin, Thomas Stilwell — World Food - Production and Use

Viggo Norn — Emulsifiers in food technology

Stanley P. Cauvain, Linda S. Young — Bakery food manufacture and quality: water control and effects

Amos Nussinovitch — Water-Soluble Polymer Applications in Foods

Thomas R. Laaman — Hydrocolloids in Food Processing

Zushe Yosef Blech — Kosher food production

Casimir C. Akoh, David B. Min — Food Emulsions

A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate — Food Additives

Magda El-Nokaly and Donald Cornell (Eds.) — Microemulsions and Emulsions in Foods

D. MacDougall — Colour in food: improving quality

Robert A. DiSilvestro — Starch in food: structure, function and applications

David Julian McClements — Food Emulsions

B. BINKS — Modern Aspects of Emulsion Science

T.P. Coultate — Food

Eric Dickinson, Richard Miller — Food Colloids Fundamentals of Formulation

Dr Jamileh M. Lakkis — Encapsulation and controlled release technologies in food systems

Shahin Roohinejad, Ralf Greiner, Indrawati Oey, Jingyuan Wen — Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety

Razavi, Seyed Mohammad Ali — Emerging natural hydrocolloids: rheology and functions

Tony Winch — Growing food: a guide to food production

Robert J. Whitehurst — Emulsifiers in Food Technology

A. M. van Herk — Chemistry and Technology of Emulsion Polymerisation

Robert J. Whitehurst, Maarten Van Oort — Enzymes in Food Technology

Kanes K. Rajah — Fats in Food Technology

David Pimentel Ph.D., Marcia H. Pimentel M.S. — Food, Energy, and Society

Servet Gulum Sumnu, Serpil Sahin — Advances in deep-fat frying of foods

McClements, David Julian — Food emulsions : principles, practices, and techniques

Phillips, Glyn O.; Williams, Peter A — Gums and stabilisers for the food industry. 18 : Hydrocolloid functionality for affordable and sustainable global food solutions

To Ngai, Stefan Bon, Hans-Jurgen Butt — Particle-Stabilized Emulsions and Colloids: Formation and Applications

E. Dickinson (Eds.) — Food Emulsions and Foams

Michael and Irene Ash — Handbook of Food Additives, Third Edition

Tharwat F. Tadros — Emulsions: Formation, Stability, Industrial Applications

Thomas Seak Hou Leong,Sivakumar Manickam,Gregory J. O. Martin,Wu Li,Muthupandian Ashokkumar (auth.) — Ultrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications

Hans Mollet, Arnold Grubenmann, Helen Payne — Formulation Technology: Emulsions, Suspensions, Solid Forms

Laurier L. Schramm — Emulsions, Foams and Suspensions - Fundamentals and Applications

Tharwat F. Tadros — Emulsion Formation and Stability

Tharwat F. Tadros — Emulsion Science and Technology

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