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**Food Emulsions: Principles, Practice, and Techniques, Second Edition** introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. 

Revised and expanded to reflect recent developments, this second edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. It contains practical information about the formulation, preparation, and characterization of food emulsions, as well as the fundamental knowledge needed to control and improve food emulsion properties. New features include updates of all chapters, a critical assessment of the major functional ingredients used in food emulsions, and reviews of recent advances in characterizing emulsion properties.


591.133.1 --- Foods. Nutrients --- 591.133.1 Foods. Nutrients --- voeding --- Food science and technology --- Emulsions --- Food --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Mixtures --- Separation (Technology) --- Primitive societies

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Minerals in animal nutrition. --- 636.085.12 --- 591.133.1 --- Mineral matter (ash). Major and trace elements --- Foods. Nutrients --- Mineral content --- 591.133.1 Foods. Nutrients --- Minerals in animal nutrition --- Feeds --- Animal nutrition --- Minerals. --- Animals, Domestic. --- Dietary Supplements. --- Animals, Domestic --- Dietary Supplements --- Ruminants --- Swine --- Trace elements

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Food Analysis --- Food inspection --- Food --- Food adulteration and inspection --- Aliments --- Analysis --- Analyse --- Inspection --- Food Analysis. --- Food Inspection. --- 591.133.1:543 --- -Food adulteration and inspection --- Analysis of food --- Food, Pure --- Inspection of food --- Pure food --- Adulterations --- Consumer protection --- Public health --- Sanitary chemistry --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Food Inspections --- Inspection, Food --- Inspections, Food --- Analysis, Food --- Analyses, Food --- Food Analyses --- Food Quality --- Foods. Nutrients-:-Analytical chemistry --- Adulteration --- analysis --- 591.133.1:543 Foods. Nutrients-:-Analytical chemistry --- Food Inspection --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Chemistry --- Composition --- Food adulteration and inspection.