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Food emulsifiers and their applications / Gerard L. Hasenhuettl, Richard W. Hartel, editors.

Contributor(s): Material type: TextTextPublication details: New York : Springer, c2008.Edition: 2nd edDescription: xiv, 426 p. : ill. ; 24 cmISBN:
  • 0387752838
  • 9780387752839
  • 9780387752846 (electronic)
  • 0387752846 (electronic)
Subject(s): DDC classification:
  • 664.06  22
Online resources:
Contents:
Overview of food emulsifiers -- Synthesis and commercial preparation of food emulsifiers -- Analysis of food emulsifiers -- Emulsifier-carb ohydrate interactions -- Protein/emulsifier interactions -- Physiochemi cal aspects of an emulsifier functionality -- Emulsifiers in dairy prod ucts and dairy substitutes -- Emulsifiers in infant nutritional product s -- Applications of emulsifiers in baked foods -- Emulsifiers in confe ctionery -- Margarines and spreads -- Application of emulsifiers to red uce fat and enhance nutritional quality -- Guidelines for processing em ulsion-based foods -- Forecasting the future of food emulsifiers.
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Holdings
Item type Current library Call number Status Barcode
Books - Open Access Books - Open Access College of Natural Sciences Library- CONAS 664.06 FO O (Browse shelf(Opens below)) Available 001230521

Includes bibliographical references and index.

Overview of food emulsifiers -- Synthesis and commercial preparation of food emulsifiers -- Analysis of food emulsifiers -- Emulsifier-carb ohydrate interactions -- Protein/emulsifier interactions -- Physiochemi cal aspects of an emulsifier functionality -- Emulsifiers in dairy prod ucts and dairy substitutes -- Emulsifiers in infant nutritional product s -- Applications of emulsifiers in baked foods -- Emulsifiers in confe ctionery -- Margarines and spreads -- Application of emulsifiers to red uce fat and enhance nutritional quality -- Guidelines for processing em ulsion-based foods -- Forecasting the future of food emulsifiers.

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