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[미디어 소개] ☞ 동아일보 2018년 3월 17일자 기사 바로가기 ☞ 매일경제 2018년 3월 16일자 기사 바로가기 ☞ 서울신문 2018년 3월 16일자 기사 바로가기 ☞ 머니투데이 2018년 3월 17일자 기사 바로가기 ☞ 내일신문 2018년 3월 16일자 기사 바로가기 ☞ 한국경제 2018년 3월 16일자 기사 바로가기 ☞ 주간조선 2018년 3월 19일자 기사 바로가기 ☞ 조선일보 2018년 3월 17일자 기사 바로가기 ☞ 뉴시스 2018년 3월 18일자 기사 바로가기 ☞ 문화일보 2018년 3월 16일자 기사 바로가기 ☞ 한국일보 2018년 3월 15일자 기사 바로가기 ◆ 이 책은 우리는 고기...
Multiple Emulsions
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Food Emulsions
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.
Postcolonial Criticism
Post-colonial theory is a relatively new area in critical contemporary studies, having its foundations more Postcolonial Criticism brings together some of the most important critical writings in the field, and aims to present a clear overview of, and introduction to, one of the most exciting and rapidly developing areas of contemporary literary criticism. It charts the development of the field both historically and conceptually, from its beginnings in the early post-war period to the present day. The first phase of postcolonial criticism is recorded here in the pioneering work of thinkers like Aimé Césaire, Frantz Fanon, Edward Said, and Gayatri Spivak. More recently, a new generation of a...
Food Emulsifiers and Their Applications
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies...
Flavor of Meat and Meat Products
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influen...
Nanoemulsions
Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. - Summarizes general aspects of food nanoemulsions and their formulation - Provides detailed information on the production, application, and characterization of food nanoemulsion - Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations - Explains preparation of nanoemulsions by both low- and high-energy methods
Lipid Technologies and Applications
""Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition.
Gender and Social Movements
How does gender influence social movements? How do social movements deal with gender? In Gender and Social Movements, Jo Reger takes a comprehensive look at the ways in which people organize around gender issues and how gender shapes social movements. Here gender is more than an individual quality, it is a part of the very foundation of social movements, shaping how they recruit, mobilize and articulate their strategies, tactics and identities. Moving past the gender binary, Reger explores how movements can shift understandings of gender and how backlash and countermovements can often follow gendered movement successes. Adopting both an intersectional and global lens, the book introduces readers to the idea that gender as a form of societal power is integral in all efforts for social change. With a critical overview across different types of movements and gender activism, such as the women’s liberation, #Metoo and transgender rights movements, this book offers a solid foundation for those seeking to understand how gender and social movements interact.
