Food emulsion and foams: theory and practice
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
New York, New York
American Inst. of Chemical Engineers
1990
|
| Schriftenreihe: | American Institute of Chemical Engineers: AIChE symposium series
277=Vol.86 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Literaturangaben |
| Beschreibung: | 110 S. graph. Darst. |
| ISBN: | 0816904944 |
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| 245 | 1 | 0 | |a Food emulsion and foams |b theory and practice |c Peter J. Wan, vol. ed. N. M. Barfod ... |
| 264 | 1 | |a New York, New York |b American Inst. of Chemical Engineers |c 1990 | |
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| 650 | 7 | |a Mousse (chimie) |2 ram | |
| 650 | 7 | |a Émulsions |2 ram | |
| 650 | 4 | |a Emulsions |v Congresses | |
| 650 | 4 | |a Foam |v Congresses | |
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Datensatz im Suchindex
| _version_ | 1804118605402472448 |
|---|---|
| adam_text | CONTENTS
FOREWORD
.....................................................
,
...............................
iii
SECTION I FOOD EMULSIONS-FUNDAMENTALS
INTERFACIAL
PROPERTIES OF EMULSIFIER/PROTEIN FILMS RELATED TO FOOD EMULSIONS
........N.
Krog
and
N.M.
Barfod
1
PHASE SCIENCE OF EMULSIFIERS: SIGNIFICANCE AND RECENT DEVELOPMENTS IN METHODOLOGY
.......
Robert G. Laughlin
7
FORMULATION CONSIDERATIONS IN EMULSION PREPARATION AND STABILITY
.......................................................
John L.
Cavallo,
David L. Chang and Fouad Z, Saleeb
16
THIN FILM STABILITY AND
INTERFACIAL
RHEOLOGY OF EMULSION SYSTEMS
............
Lloyd
A. Lobo
and Darsh T. Wasan
25
SECTION II FOOD EMULSIONS-APPLICATIONS
DESIGN AND SELECTION OF EMULSIFIERS IN THE FOOD INDUSTRY
.............................
Gerald L. Hasenhuettl
35
EMULSION PROPERTIES OF MARGARINES AND LOWFAT SPREADS
.............
Rajendra P. Borwankar and Gregory S. Buliga
44
CHARACTERISTICS OF ICE CREAM
...........................................................
David S. Reid
53
EMULSION FILMS ON FOOD PRODUCTS TO CONTROL MASS TRANSFER
.............................
John M. Krochta
57
SECTION III FOOD FOAMS—THEORY AND PRACTICE
PROPERTIES OF STABILIZING COMPONENTS IN FOAMS
............................................
J.B. German
62
INTERNAL LIQUID FLOW DURING FOAM DRAINAGE:
COMPARISON OF THEORY AND EXPERIMENT
..............................
Kathryn L. McCarthy and
Julianna
R.
Heil 71
UNSTEADY STATE DRAINAGE OF A STANDING FOAM
.........................................
Ganesan Narsimhan
76
A STUDY ON THE FOAMING AND EMULSIFYING PROPERTIES OF WHEY PROTEIN HYDROLYSATES
......
J. Lakkis and R. Villota
87
MOBILITY OF WATER IN FOAMS DETERMINED BY MAGNETIC RESONANCE SPECTROSCOPY
.......
M.J. McCarthy and J.R.
Heil 102
INDEX
.......................................................................................... 111
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| genre_facet | Konferenzschrift 1988 San Francisco Calif. Konferenzschrift 1989 San Francisco Calif. |
| id | DE-604.BV004431849 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T16:12:57Z |
| institution | BVB |
| isbn | 0816904944 |
| language | English |
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| spelling | Food emulsion and foams theory and practice Peter J. Wan, vol. ed. N. M. Barfod ... New York, New York American Inst. of Chemical Engineers 1990 110 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier American Institute of Chemical Engineers: AIChE symposium series 277=Vol.86 Literaturangaben Aliments ram Mousse (chimie) ram Émulsions ram Emulsions Congresses Foam Congresses Food Congresses Schaum (DE-588)4116372-2 gnd rswk-swf Emulsion (DE-588)4014626-1 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1988 San Francisco Calif. gnd-content (DE-588)1071861417 Konferenzschrift 1989 San Francisco Calif. gnd-content Emulsion (DE-588)4014626-1 s DE-604 Schaum (DE-588)4116372-2 s Wan, Peter J. Sonstige oth Barfod, N. M. Sonstige oth American Institute of Chemical Engineers: AIChE symposium series 277=Vol.86 (DE-604)BV006658069 277=Vol.86 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=002749299&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food emulsion and foams theory and practice American Institute of Chemical Engineers: AIChE symposium series Aliments ram Mousse (chimie) ram Émulsions ram Emulsions Congresses Foam Congresses Food Congresses Schaum (DE-588)4116372-2 gnd Emulsion (DE-588)4014626-1 gnd |
| subject_GND | (DE-588)4116372-2 (DE-588)4014626-1 (DE-588)1071861417 |
| title | Food emulsion and foams theory and practice |
| title_auth | Food emulsion and foams theory and practice |
| title_exact_search | Food emulsion and foams theory and practice |
| title_full | Food emulsion and foams theory and practice Peter J. Wan, vol. ed. N. M. Barfod ... |
| title_fullStr | Food emulsion and foams theory and practice Peter J. Wan, vol. ed. N. M. Barfod ... |
| title_full_unstemmed | Food emulsion and foams theory and practice Peter J. Wan, vol. ed. N. M. Barfod ... |
| title_short | Food emulsion and foams |
| title_sort | food emulsion and foams theory and practice |
| title_sub | theory and practice |
| topic | Aliments ram Mousse (chimie) ram Émulsions ram Emulsions Congresses Foam Congresses Food Congresses Schaum (DE-588)4116372-2 gnd Emulsion (DE-588)4014626-1 gnd |
| topic_facet | Aliments Mousse (chimie) Émulsions Emulsions Congresses Foam Congresses Food Congresses Schaum Emulsion Konferenzschrift 1988 San Francisco Calif. Konferenzschrift 1989 San Francisco Calif. |
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