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Gerard L. Hasenhuettl & Richard W Hartel
Food Emulsifiers and Their Applications

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ปกของ Gerard L. Hasenhuettl & Richard W Hartel: Food Emulsifiers and Their Applications (PDF)

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

สารบัญ

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.

ภาษา อังกฤษ ● รูป PDF ● หน้า 426 ● ISBN 9780387752846 ● ขนาดไฟล์ 11.4 MB ● อายุ 02-99 ปี ● บรรณาธิการ Gerard L. Hasenhuettl & Richard W Hartel ● สำนักพิมพ์ Springer New York ● เมือง NY ● ประเทศ US ● การตีพิมพ์ 2008 ● ฉบับ 2 ● ที่สามารถดาวน์โหลดได้ 24 เดือน ● เงินตรา EUR ● ID 2145957 ● ป้องกันการคัดลอก Adobe DRM

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