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120516s2012 nyu eng |
| 020 |
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|a 1461432553 (paperback : alk. paper)
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| 020 |
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|a 1461432561 (e-ISBN)
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| 020 |
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|a 9781461432555 (paperback : alk. paper)
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| 020 |
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|a 9781461432562 (e-ISBN)
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| 050 |
0 |
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|a TP453.L56
|b .H47 2012
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| 090 |
0 |
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|a TP453.L56
|b .H47 2012
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| 100 |
1 |
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|a Herrera, Maria Lidia ,
|e author
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| 245 |
1 |
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|a Analytical techniques for studying the physical properties of lipid emulsions
|c Maria Lidia Herrera
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| 260 |
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|a New York :
|b Springer ,
|c c2012
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| 300 |
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|a 61 p. :
|b ill. ;
|c 23 cm.
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| 490 |
1 |
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|a SpringerBriefs in food, health, and nutrition
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Introduction -- 2. Nano and micro food emulsions -- 3. Methods for stability studies
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| 520 |
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|a Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. Several techniques are used to study the physical behavior and structure of emulsions. Among the oldest methods used is visual observation and small deformation rheometry. This book reviews old and new methods to study emulsion stability and structure
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| 650 |
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0 |
|a Chemistry
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| 650 |
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0 |
|a Emulsions
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| 650 |
|
0 |
|a Food science
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| 650 |
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0 |
|a Lipids
|x Analysis
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| 830 |
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0 |
|a SpringerBriefs in food, health, and nutrition
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| 999 |
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|a 1000147734
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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