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

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Örtmek 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

İçerik tablosu

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.

Dil İngilizce ● Biçim PDF ● Sayfalar 426 ● ISBN 9780387752846 ● Dosya boyutu 11.4 MB ● Yaş 02-99 yıl ● Editör Gerard L. Hasenhuettl & Richard W Hartel ● Yayımcı Springer New York ● Kent NY ● Ülke US ● Yayınlanan 2008 ● Baskı 2 ● İndirilebilir 24 aylar ● Döviz EUR ● Kimlik 2145957 ● Kopya koruma Adobe DRM

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Gerard L. Hasenhuettl Richard W Hartel Richard W. Hartel

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