Engineering aspects of food emulsification and homogenization

• Other Authors: Rayner, Marilyn, (Editor), Dejmek, Petr, 1945- (Editor)
• Format: eBook
• Language: English
• Published: Boca Raton, FL : CRC Press, Taylor & Francis Group, [2015]
• Series: Contemporary food engineering (Unnumbered)
• Subjects: Emulsions.; Food > Analysis.; Food > Extrusion.; Dispersing agents.; elektronické knihy; electronic books
• ISBN: 9781466580442; 1466580445; 9781523107476; 1523107472; 9781466580435; 1466580437
• Physical Description: 1 online resource (xxvi, 305 pages) : illustrattions

"Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Enginee...