Food emulsifiers and their applications
Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interac...
Kaydedildi:
| Diğer Yazarlar: | , |
|---|---|
| Materyal Türü: | Livre numérique |
| Dil: | Anglais |
| Baskı/Yayın Bilgisi: |
New York, NY :
Springer New York : Springer e-books
[20..].
Cham : Springer Nature |
| Edisyon: | Second edition. |
| Online Erişim: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Not: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Food emulsifiers and their applications, Gerard L. Hasenhuettl, Richard W. Hartel, editors, 2nd edition, New York, Springer, 2008, 1 vol. (XIV-426 p.), 0-387-75283-8 |
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| 245 | 0 | 0 | |a Food emulsifiers and their applications |c edited by Gerard L. Hasenhuettl, Richard W. Hartel. |
| 250 | |a Second edition. | ||
| 260 | |a New York, NY : |b Springer New York : |b Springer e-books. | ||
| 260 | |a Cham : |b Springer Nature, |c [20..]. | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 1 | |a 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 | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. Written for food technologists as well as R & D and product development personnel, begins with the design and preparation of emulsifiers (including interactions with other food ingredients), which leads in to product categories, including dairy, infant nutrition, bakery, confectionery, and margarine, followed by nutrition improvement and processing techniques. Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida. Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin | ||
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| 700 | 1 | |a Hartel, Richard W., |d 1951- |4 pbd | |
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