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Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
Автор: AOCS American Oil Chemists' Society
Загружено: 2021-03-30
Просмотров: 3230
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“Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation” will be presented by Dr. David Julian McClements, 2021 AOCS Alton E. Bailey Award winner.
A world-wise rise in chronic disease and a desire to be more environmentally friendly have provoked the food industry to develop new ways to create emulsions. David Julian McClements will assess a variety of advanced emulsion technologies that have been established in recent years along with their potential to improve the health, safety, and sustainability of foods and beverages.
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