FOOD EMULSIONS Principles, Practice, and Techniques | UPT Perpustakaan Instiper Yogyakarta

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FOOD EMULSIONS Principles, Practice, and Techniques

HAERUDDIN, DEDE - Nama Orang;

As one strolls along the aisles of a supermarket, one passes a wide variety of food products, both natural and manufactured, which exist either partly or wholly as emulsions or which have been in an emulsified form sometime during their production. Common examples include milk, flavored milks, creams, salad dressings, dips, coffee whitener, ice cream, soups, sauces, mayonnaise, butter, margarine, fruit beverages, and whipped cream. Even though these products differ widely in their appearance, texture, taste, and shelf life, they all consist (or once consisted) of small droplets of one liquid dispersed in another liquid. Consequently, many of their physicochemical and sensory properties can be understood by applying the fundamental principles and techniques of emulsion science. It is for this reason that anyone in the food industry working with these types of products should have at least an elementary understanding of this important topic. The primary objective of this book is to present the principles and techniques of emulsion science and show how they can be used to better understand, predict, and control the properties of a wide variety of food products. Rather than describe the specific methods and problems associated with the creation of each particular type of emulsion-based food product, I have concentrated on an explanation of the basic concepts of emulsion science, as these are applicable to all types of food emulsion. Details about the properties of particular types of food emulsion are described in the latest edition of an excellent book edited by S.E. Friberg and K. Larsson (Food Emulsions, 3rd edition, Marcel Dekker, New York, 1997), which should be seen as being complementary to this volume.

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Judul Seri: -
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Penerbit: Singapore : ., 1999
Deskripsi Fisik: -
Bahasa: English
ISBN/ISSN: 0-8493-8008-1
Klasifikasi: NONE
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