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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
Spis treści
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.
Język Angielski ● Format PDF ● Strony 426 ● ISBN 9780387752846 ● Rozmiar pliku 11.4 MB ● Wiek 02-99 lat ● Redaktor Gerard L. Hasenhuettl & Richard W Hartel ● Wydawca Springer New York ● Miasto NY ● Kraj US ● Opublikowany 2008 ● Ydanie 2 ● Do pobrania 24 miesięcy ● Waluta EUR ● ID 2145957 ● Ochrona przed kopiowaniem Adobe DRM
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