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Author: David Julian McClements
Publisher: CRC Press
ISBN: 1498726690
Category : Technology & Engineering
Languages : en
Pages : 702
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Book Description
Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co
Author: David Julian McClements
Publisher: CRC Press
ISBN: 1498726690
Category : Technology & Engineering
Languages : en
Pages : 702
Get Book Here
Book Description
Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co
Author: Stig Friberg
Publisher: CRC Press
ISBN: 0203913221
Category : Science
Languages : en
Pages : 662
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Book Description
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.
Author: David Julian McClements
Publisher: CRC Press
ISBN: 1420039431
Category : Technology & Engineering
Languages : en
Pages : 633
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Book Description
Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this s
Author: Richard W Hartel
Publisher: Springer Science & Business Media
ISBN: 1475726627
Category : Technology & Engineering
Languages : en
Pages : 315
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Book Description
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Author: Rüdiger Brummer
Publisher: Springer Science & Business Media
ISBN: 3540290877
Category : Technology & Engineering
Languages : en
Pages : 191
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Book Description
Cosmetic emulsions exist today in many forms for a wide variety of applications, including face and hand creams for normal, dry or oily skin, body milks and lotions, as well as sun-block products. Keeping track of them and their properties is not always easy despite informative product names or partial names (e.g. hand or face cream) that clearly indicate their use and properties. This practical manual provides a detailed overview that describes the key properties and explains how to measure them using modern techniques. Written by an expert in flows and flow properties, it focuses on the application of rheological (flow) measurements to cosmetic and food emulsions and the correlation of these results with findings from other tests. Beginning with a brief history of rheology and some fundamental principles, the manual describes in detail the use of modern viscometers and rheometers, including concise explanations of the different available instruments. But the focus remains on practical everyday lab procedures: how to characterize cosmetic and food emulsions with different rheological tests such as temperature, time, stress and strain, both static and dynamic. Also the critical topic of how the results correlate with other important product characteristics, for instance, skin sensation, pumping performance, stability etc. is carefully explored. Many pictures, illustrations, graphs and tables help readers new to the measurement of cosmetic emulsions in their daily work as well as to the more experienced who seek additional special tips and tricks.
Author: E. Dickinson
Publisher: Elsevier
ISBN: 1845698304
Category : Technology & Engineering
Languages : en
Pages : 299
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Book Description
This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.
Author: Shahin Roohinejad
Publisher: John Wiley & Sons
ISBN: 1119247144
Category : Technology & Engineering
Languages : en
Pages : 288
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Book Description
A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.
Author: Vickie A. Vaclavik
Publisher: Springer Science & Business Media
ISBN: 0387699406
Category : Technology & Engineering
Languages : en
Pages : 565
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Book Description
Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
Author: Johan Sjöblom
Publisher: Springer Science & Business Media
ISBN: 9780792316183
Category : Science
Languages : en
Pages : 322
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Book Description
The fundamental side of this book covers general aspects of stability, interfacial adsorption mechanisms, interfacial rheology, direct measurements of surface forces and the bulk rheological properties of emulsions, and self-diffusion properties as measured by NMR. The applications side covers the fields of food, crude oil and pharmaceutical emulsions. A central topic in the study of food emulsions is the role played by proteins at the water/oil interface, their conformations, and the mechanism by which they can be replaced at the interface (competitive adsorption).
Author: Johan Sjoblom
Publisher: CRC Press
ISBN: 9781420029581
Category : Science
Languages : en
Pages : 766
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Book Description
A discussion of fundamental characteristics, theories and applications for liquid-liquid colloidal dispersions. It profiles experimental and traditional measurement techniques in a variety of emulsified systems, including rheology, nuclear magnetic resonance, dielectric spectroscopy, microcalorimetry, video enhanced microscopy, and conductivity.
