![]() Food emulsions are widely used and are familiar to almost everyone. Therefore, the understanding of the formation, structures, and properties of emulsions is essential to the creation and stabilization of structures in foods. They are known to impart desirable mouthfeel characteristics to the food, but, in addition, they are key ingredients in the formation of structures in certain products, such as whipped toppings and ice creams, and more complex products, such as processed cheeses. 34. Preservation of foods by physical methods-radiationįood Additives and Food Quality AssuranceĪmong the structures and structure-forming units within foods, emulsions play a major part.32. Food pigments: properties and stability during processing. ![]()
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