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Food Emulsifiers and Their Applications : Second Edition /

Contributor(s): Hasenhuettl, Gerard L [editor.] | Hartel, Richard W [editor.] | SpringerLink (Online service).
Material type: materialTypeLabelBookPublisher: New York, NY : Springer New York, 2008.Description: XIV, 426 p. online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9780387752846.Subject(s): Chemistry | Food -- Biotechnology | Physical chemistry | Chemistry | Food Science | Chemistry/Food Science, general | Physical ChemistryDDC classification: 641.3 | 664 Online resources: Click here to access online
Contents:
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.
In: Springer eBooksSummary: 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, interactions and applications of emulsifiers used in processed food. Written for food technologists as well as R & D and product development personnel, begins with the design and preparation of emulsifiers (including interactions with other food ingredients), which leads in to product categories, including dairy, infant nutrition, bakery, confectionery, and margarine, followed by nutrition improvement and processing techniques. Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida. Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.
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Item type Current location Call number Status Date due Barcode Item holds
E books E books PK Kelkar Library, IIT Kanpur
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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.

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, interactions and applications of emulsifiers used in processed food. Written for food technologists as well as R & D and product development personnel, begins with the design and preparation of emulsifiers (including interactions with other food ingredients), which leads in to product categories, including dairy, infant nutrition, bakery, confectionery, and margarine, followed by nutrition improvement and processing techniques. Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida. Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.

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