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Analytical Techniques for Studying the Physical Properties of Lipid Emulsions (SpringerBriefs in Food, Health, and Nutrition Book 3) by Maria Lidia Herrera (auth.) is a nonfiction available to read on EtoBox.

What is Analytical Techniques for Studying the Physical Properties of Lipid Emulsions (SpringerBriefs in Food, Health, and Nutrition Book 3) about?

This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, two or more of these mechanisms may operate in concert. It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established. Several techniques are used to study the physical behavior and structure of emulsions. Each technique has its advantages and disadvantages and provides different insights into the destab

Who reads Analytical Techniques for Studying the Physical Properties of Lipid Emulsions (SpringerBriefs in Food, Health, and Nutrition Book 3)?

Author

Maria Lidia Herrera (auth.)

Publisher

Springer US

Published

2012

Language

EN

ISBN

9786613702661

Category

nonfiction

Subjects

Science, Chemistry, Engineering