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...
Gorde:
| Beste egile batzuk: | , |
|---|---|
| Formatua: | Livre numérique |
| Hizkuntza: | Anglais |
| Argitaratua: |
New York, NY :
Springer New York : Springer e-books
[20..].
Cham : Springer Nature |
| Edizioa: | Second edition. |
| Sarrera elektronikoa: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Oharra: |
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 |
Aurkibidea:
- 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