Emulsiones De Alimentos

t ood tmulsions
Fourth Edition, Revised and Expanded

edited by
Stig E. Friberg
h i v e rsity of Missouri- Rolla
Rolla, Missouri
and Clarkson University
Potsdam, New York, U.S.A.

KIre Larsson
Camurus Lipid Research
Lund, Sweden

Johan Sjoblom
Norwegian University of Science and Technology
Trondheim, Norway

Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved.

Theprevious edition of this book was published as Food Emulsions: Third Edition,
˚
Revised and Expanded, edited by Stig E. Friberg and Kare Larsson, 1997 (Marcel
Dekker, Inc.), ISBN 0-8247-9983-6.
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ISBN: 0-8247-4696-1
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Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved.

FOOD SCIENCE AND TECHNOLOGY
A Series o Monographs, Textbooks, and Reference Books
f
EDITORIAL BOARD

Senior Editors
Owen R. Fennema University of W isconsin-Madison
Y. H. Hui Science Technology System
Marcus Karel Rutgers University (emeritus)
Pieter Walstra Wageningen UniversityJohn R. Whitaker University of California-Davis
Additives P. Michael Davidson University of Tennessee-Knoxville
Dairy science James L. Steele University of Wisconsin-Madison
Flavor chemistry and sensory analysis John H. Thorngate 111 University
of California-Davis
f ood engineering Daryl B. Lund University of Wisconsin-Madison
Food lipids and flavors David 6. Min Ohio State University
Foodproteins/food chemistry Rickey Y. Yada University of [Guelph
Health and disease Seppo Salminen University of Turku, Finland
Nutrition and nutraceuticals Mark Dreher Mead Johnson Nutritionals
Phase transition/food microstructure Richard W. Hartel University of
W isconsin-Madison
Processing and preservation Gustavo V. Barbosa-Canovas Washington
State University-Pullman
Safety and toxicologySanford Miller University of Texas-Austin
1 . Flavor Research: Principles and Techniques, R. Teranishi, 1. Homstein, P. Issenberg, and E. L. Wick
2 . Principles of Enzymology for the Food Sciences, John R. Whitaker
3 . Low-Temperature Preservation of Foods and Living Matter, Owen R.
Fennema, William D. Powrie, and Elmer H. Marth
4 . Principles of Food Science
Part I: Food Chemistry, edited by...