Submitted to: Review Article
Publication Type: Literature review
Publication Acceptance Date: 8/1/2005
Publication Date: 12/1/2005
Citation: Kenar, J.A. 2005. Food emulsions: principles, practices, and techniques. Second Edition by David Julian McClements. Review Article. In: Inform. 12(12):760. Interpretive Summary:
Technical Abstract: The newly published book by David Julian McClements entitled, “Food Emulsions: Principles, Practices, and Techniques”, Second edition, was reviewed. The novice entering this field, as well as the expert food scientist, will find this book valuable as specific details throughout the book are referenced with the latest literature. Although intended for food scientists, this book is highly recommended to any researcher wishing to better understand the fundamental principles of emulsion science and its relationship to emulsion-based foods. This book delivers on this topic and has been expanded from the original printing to include the latest developments in the field. One of the best attributes of this book is McClement’s writing style which is clear and concise so that even complex fundamental principles can be easily followed. This book is a welcome expansion to the original edition and McClements is to be commended for a well written book on an important and complex subject.