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Food emulsions : principles, practices, and techniques

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Biology and other natural sciences - Plants: Agriculture and Forestry
Food emulsions : principles, practices,...

Food emulsions : principles, practices, and techniques

McClements, David Julian

5.0 / 2.5

როგორ მოგეწონათ ეს წიგნი?

როგორი ხარისხისაა ეს ფაილი?

ჩატვირთეთ, ხარისხის შესაფასებლად

როგორი ხარისხისაა ჩატვირთული ფაილი?

კატეგორია:

Biology and other natural sciences - Plants: Agriculture and Forestry

წელი:

2016

გამოცემა:

Third edition

გამომცემლობა:

CRC Press

ენა:

english

გვერდები:

690

ISBN 10:

1498726682

ISBN 13:

9781498726689

ფაილი:

PDF, 23.17 MB

IPFS:

,

english, 2016

ონლაინ წაკითხვა

ხორციელდება კონვერტაციის -ში

კონვერტაციის -ში ვერ მოხერხდა

შესაძლოა დაგაინტერესოთ

Johan Sjoblom — Emulsions and Emulsion Stability (Surfactant Science)

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

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

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

A.L. Smith (Eds.) — Theory and Practice of Emulsion Technology

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

Ashby, Richard D.; Hayes, Douglas G.; Solaiman, Daniel K. Y — Biobased surfactants : synthesis, properties, and applications

Chorng-Shyan Chern — Principles and applications of emulsion polymerization

A. Aserin — Multiple Emulsion: Technology and Applications

Milton J. Rosen, Joy T. Kunjappu(auth.) — Surfactants and Interfacial Phenomena, Fourth Edition

Dipak K Sarker — Pharmaceutical emulsions : a drug developer's toolbag

Jean-Louis Barrat Jean-Pierre Hansen — Basic Concepts for Simple and Complex Liquids

Herbert A. Lieberman — Pharmaceutical Dosage Forms: Disperse Systems

Amos Nussinovitch — Water-Soluble Polymer Applications in Foods

The National Committee for Soil and Terrain — Australian Soil and Land Survey Field Handbook (Australian Soil and Land Survey Handbooks Series)

Thomas R. Laaman — Hydrocolloids in Food Processing

Spreer, Edgar — Milk and Dairy Product Technology

Nielloud, Françoise — Pharmaceutical Emulsions and Suspensions: Second Edition, Revised and Expanded

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

P. Walstra, Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts — Dairy Science and Technology

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Brian M. McKenna — Texture in Food: Volume 1: Semi-Solid Foods (Woodhead Publishing in Food Science and Technology)

David Julian McClements — Food Emulsions

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

Anandharamakrishnan, C.; Ishwarya, S. Padma — Spray Drying Techniques for Food Ingredient Encapsulation

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

Robert J. Whitehurst — Emulsifiers in Food Technology

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

Alan Imeson — Food Stabilisers, Thickeners and Gelling Agents

Kanes K. Rajah — Fats in Food Technology

Semih Otles — Handbook of Food Analysis Instruments

Howard R. Moskowitz, I. Sam Saguy, Tim Straus — An Integrated Approach to New Food Product Development

A Nussinovitch; Madoka Hirashima — Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification

Nicolaas Jan Zuidam, Viktor A. Nedović (auth.), N.J. Zuidam, Viktor Nedovic (eds.) — Encapsulation Technologies for Active Food Ingredients and Food Processing

C. Alais, G. Linden (auth.) — Food biochemistry

Dejmek, Petr; Rayner, Marilyn — Engineering aspects of food emulsification and homogenization

Damodaran, Srinivasan; Parkin, Kirk Lindsay — Fennema's food chemistry

Mishra, Munmaya K — Handbook of encapsulation and controlled release

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

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