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The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.
€128.39
Table des matières
Overview of Food Emulsifiers.- Synthesis and Commercial Preparation of Food Emulsifiers.- Analysis of Food Emulsifiers.- Emulsifier-Carbohydrate Interactions.- Protein/Emulsifier Interactions.- Physicochemical Aspects of an Emulsifier Functionality.- Emulsifiers in Dairy Products and Dairy Substitutes.- Emulsifiers in Infant Nutritional Products.- Applications of Emulsifiers in Baked Foods.- Emulsifiers in Confectionery.- Margarines and Spreads.- Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality.- Guidelines for Processing Emulsion-Based Foods.- Forecasting the Future of Food Emulsifiers.
Langue Anglais ● Format PDF ● Pages 426 ● ISBN 9780387752846 ● Taille du fichier 11.4 MB ● Âge 02-99 ans ● Éditeur Gerard L. Hasenhuettl & Richard W Hartel ● Maison d’édition Springer New York ● Lieu NY ● Pays US ● Publié 2008 ● Édition 2 ● Téléchargeable 24 mois ● Devise EUR ● ID 2145957 ● Protection contre la copie Adobe DRM
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