| Record ID | marc_loc_updates/v37.i05.records.utf8:12586324:1860 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v37.i05.records.utf8:12586324:1860?format=raw |
LEADER: 01860cam a22003617a 4500
001 2008922727
003 DLC
005 20090129082951.0
008 080208s2008 nyua b 001 0 eng d
010 $a 2008922727
015 $aGBA823524$2bnb
016 7 $a014531750$2Uk
020 $a0387752838
020 $a9780387752839
020 $a9780387752846 (electronic)
020 $a0387752846 (electronic)
035 $a(OCoLC)ocn209334567
040 $aYDXCP$cYDXCP$dOHX$dBAKER$dOCLCQ$dUKM$dDLC
042 $alccopycat
050 00 $aTP455$b.F667 2008
082 04 $a664.06$222
245 00 $aFood emulsifiers and their applications /$cGerard L. Hasenhuettl, Richard W. Hartel, editors.
250 $a2nd ed.
260 $aNew York :$bSpringer,$cc2008.
300 $axiv, 426 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references and index.
505 0 $aOverview 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.
650 0 $aFood additives.
650 0 $aDispersing agents.
700 1 $aHasenhuettl, Gerard L.,$d1944-
700 1 $aHartel, Richard W.,$d1951-
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0904/2008922727-d.html
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy0904/2008922727-t.html