Emulsifiers have traditionally been described as ingredients that assist in formation and stabili...

This volume examines the science and technology of frozen dessert production and quality. It expl...

In a series of easy-to-digest chapters well-flavoured with humour, this book offers a narrative t...

Careers in Food Science provides detailed guidelines for students and new employees in the foo...

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat...

Cosa mangia l’America nell’era moderna? Probabilmente molte delle cose che mangeremo anche noi...

The approach to teaching the concepts of food processing to the undergrad- uate food science majo...

Completely re-written with two new co-authors who provide expertise in physical chemistry and eng...

Food emulsions have existed since long before people began to process foods for distribution and ...

This book examines both the primary ingredients and the processing technology for making candies....

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, ...

A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical...