An edition of Food emulsifiers and their applications
(2008)
Food emulsifiers and their applications
2nd ed.
by Richard W. Hartel
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Subjects
Dispersing agents, Food additives, Emulsions, Food, Food industry and tradeShowing 1 featured edition. View all 1 editions?
| Edition | Availability |
|---|---|
1
Food emulsifiers and their applications
2008, Springer
in English
- 2nd ed.
0387752838 9780387752839
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Book Details
Table of Contents
Overview of food emulsifiers
Synthesis and commercial preparation of food emulsifiers
Analysis of food emulsifiers
Emulsifier-carbohydrate interactions
Protein/emulsifier interactions
Physiochemical 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.
Edition Notes
Includes bibliographical references and index.
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History
- Created September 26, 2008
- 13 revisions
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| February 25, 2022 | Edited by ImportBot | import existing book |
| December 22, 2020 | Edited by MARC Bot | import existing book |
| June 30, 2019 | Edited by MARC Bot | import existing book |
| June 30, 2019 | Edited by MARC Bot | import existing book |
| September 26, 2008 | Created by ImportBot | Imported from Library of Congress MARC record |