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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2008.
|
| Edición: | 2nd ed. 2008. |
| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- 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.