Електронна книга > Наука > Техніка > Хімічна інженерія > Gerard L. Hasenhuettl & Richard W Hartel: Food Emulsifiers and Their Applications (PDF)

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

Підтримка

Adobe DRM

Обкладинка 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

Зміст

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.

Мова Англійська ● Формат PDF ● Сторінки 426 ● ISBN 9780387752846 ● Розмір файлу 11.4 MB ● Вік 02-99 років ● Редактор Gerard L. Hasenhuettl & Richard W Hartel ● Видавець Springer New York ● Місто NY ● Країна US ● Опубліковано 2008 ● Видання 2 ● Завантажувані 24 місяців ● Валюта EUR ● Посвідчення особи 2145957 ● Захист від копіювання Adobe DRM

Потрібен читач електронних книг, що підтримує DRM

Більше електронних книг того самого автора / Редактор

Gerard L. Hasenhuettl Richard W Hartel Richard W. Hartel

8 663 Електронні книги в цій категорі

Обкладинка B. N. (Islamic Univ. of Science & Tech., India) Dar: Emerging Techniques for Food Processing and Preservation

B. N. (Islamic Univ. of Science & Tech., India) Dar: Emerging Techniques for Food Processing and Preservation

The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just wor …

Обкладинка Prem Prakash (Point Pleasant, New Jersey, USA) Srivastav & Deepak Kumar (Point Pleasant, New Jersey, USA) Verma: Science and Technology of Aroma, Flavor, and Fragrance in Rice

Prem Prakash (Point Pleasant, New Jersey, USA) Srivastav & Deepak Kumar (Point Pleasant, New Jersey, USA) Verma: Science and Technology of Aroma, Flavor, and Fragrance in Rice

With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and …

Обкладинка Sergey Lopatin & Andrey Zagoruiko: Structured Glass-Fiber Catalysts

Sergey Lopatin & Andrey Zagoruiko: Structured Glass-Fiber Catalysts

Structured Glass-Fiber Catalysts discusses the synthesis of advanced glass-fiber catalysts for various emerging applications, investigation of their properties, and development of the engineering bas …

Обкладинка Perry Johnson-Green: Introduction to Food Biotechnology

Perry Johnson-Green: Introduction to Food Biotechnology

Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introductio …

Обкладинка Cristobal Aguilar & Nagamani Balagurusamy: Advances in Food Bioproducts and Bioprocessing Technologies

Cristobal Aguilar & Nagamani Balagurusamy: Advances in Food Bioproducts and Bioprocessing Technologies

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologie …

Обкладинка Harry (Stevens Institute of Technology, Hoboken, New Jersey, USA) Silla: Chemical Process Engineering

Harry (Stevens Institute of Technology, Hoboken, New Jersey, USA) Silla: Chemical Process Engineering

This illustrative reference presents a systematic approach to solving design problems by listing the needed equations, calculating degrees-of-freedom, developing calculation procedures to generate …

Обкладинка S. Furusaki: The Expanding World of Chemical Engineering

S. Furusaki: The Expanding World of Chemical Engineering

This new edition of The Expanding World of ChemicalEngineering provides an overview of recent and future developments in chemical engineering and future aspects in chemical engineering. The book is w …

Обкладинка Antonio (Istituto di Chimica Biomolecolare, Consiglio Nazionale delle Ricerche, Pozzuoli, Napoli, Italy) Trincone: Enzymatic Technologies for Marine Polysaccharides

Antonio (Istituto di Chimica Biomolecolare, Consiglio Nazionale delle Ricerche, Pozzuoli, Napoli, Italy) Trincone: Enzymatic Technologies for Marine Polysaccharides

The bioactivity potential of marine polysaccharides has long been considered an underexploited aspect. These molecules found in seaweed, microalgae, bacteria, and animal fish (shellfish, mollusks, et …

Обкладинка N. A. Michael Eskin: Quality and Preservation of Fruits

N. A. Michael Eskin: Quality and Preservation of Fruits

This book discusses the agronomic factors affecting the quality of major fruits grown in North America, as well as the storage and processing of these crops. Quality factors discussed include …