.png){kind=logo}
Stock image for illustration purposes only - book cover, edition or condition may vary.
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
Maria Lidia Herrera
€ 64.74
FREE Delivery in Ireland
Description for Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
Paperback. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. Several techniques are used to study the physical behavior and structure of emulsions. Among the oldest methods used is visual observation and small deformation rheometry. This book reviews old and new methods to study emulsion stability and structure. Series: SpringerBriefs in Food, Health, and Nutrition. Num Pages: 72 pages, 3 black & white illustrations, 5 colour illustrations, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 5. Weight in Grams: 122.
This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, ... Read more
This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, ... Read more
Product Details
Format
Paperback
Publication date
2012
Publisher
Springer-Verlag New York Inc. United States
Number of pages
72
Condition
New
Series
SpringerBriefs in Food, Health, and Nutrition
Number of Pages
66
Place of Publication
New York, NY, United States
ISBN
9781461432555
SKU
V9781461432555
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
Reviews for Analytical Techniques for Studying the Physical Properties of Lipid Emulsions