Microemulsions and emulsions in foods

Resource Information

The work Microemulsions and emulsions in foods represents a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool. This resource is a combination of several types including: Work, Language Material, Books, http://bibfra.me/vocab/marc/conference-publication.

Label

Microemulsions and emulsions in foods

Statement of responsibility

Magda El-Nokaly, Donald Cornell, editors

Contributor

• American Chemical Society, Division of Agricultural and Food Chemistry
• American Chemical Society, Division of Agricultural and Food Chemistry.
• American Chemical Society, Meeting, 1990 :
• American Chemical Society, National Meeting, 1990 :
• Cornell, Donald, 1931-
• Cornell, Donald, 1931-
• El-Nokaly, Magda A., 1945-
• El-Nokaly, Magda A., 1945-
• American Chemical Society, Division of Agricultural and Food Chemistry

Subject

• Emulsions -- congresses
• Food -- Congresses

Language

eng

Summary

This new book focuses on microemulsions with ingestible systems applicable to foods and relates them to the more-studied field of emulsions. It covers many of the more innovative approaches to emulsion stability in foods, presents the results of some initial investigations into food microemulsions, and compares the two types of systems. Among the specific topics discussed are synthesis in microemulsions media, phase behavior of sucrose esters, emulsions stabilized by proteins, novel nondestructive methods for measuring emulsion stability, and more. -- publisher's description

Cataloging source

DLC

Illustrations

illustrations

Index

index present

LC call number

TP156.E6

LC item number

M513 1991

Literary form

non fiction

Series statement

ACS symposium series

Series volume

448