Détail de l'indexation
Ouvrages de la bibliothèque en indexation 664.024 (4)
Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externes
Livre
L'agroalimentaire est très riche en produits conditionnés sous forme d'émulsions ou de mousses, comme le lait et ses dérivés, la margarine ou la mayonnaise.Il existe une grande diversité dans les émulsions alimentaires, tant au niveau de leurs p[...]Livre
Grant M. CAMPBELL ; Martin G. Scanlon ; D. Leo Pyle | ST. PAUL : AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) | 2008This new volume aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilisation of ideas for the exploitation of bubbles as a novel and versatile food ingredient. Bubbles give novelty and distinctiveness to m[...]Livre
A discussion of fundamental characteristics, theories and applications for liquid-liquid colloidal dispersions. It profiles experimental and traditional measurement techniques in a variety of emulsified systems, including rheology, nuclear magne[...]Livre
Grant M. CAMPBELL ; Colin Webb ; Severino S. Pandiella | ST. PAUL : AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) | 1999Throughout history, bubbles have been integral to the creation of the finest foods and beverages. Staples such as bread, ice cream, breakfast cereal, cheese, and beer are shaped by this traditionally underappreciated and understudied ingredient.[...]