000 03079nam a22004695i 4500
001 978-0-387-75284-6
003 DE-He213
005 20161121231137.0
007 cr nn 008mamaa
008 100301s2008 xxu| s |||| 0|eng d
020 _a9780387752846
_9978-0-387-75284-6
024 7 _a10.1007/978-0-387-75284-6
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
245 1 0 _aFood Emulsifiers and Their Applications
_h[electronic resource] :
_bSecond Edition /
_cedited by Gerard L. Hasenhuettl, Richard W. Hartel.
264 1 _aNew York, NY :
_bSpringer New York,
_c2008.
300 _aXIV, 426 p.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aOverview 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.
520 _aThoroughly 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.
650 0 _aChemistry.
650 0 _aFood
_xBiotechnology.
650 0 _aPhysical chemistry.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aChemistry/Food Science, general.
650 2 4 _aPhysical Chemistry.
700 1 _aHasenhuettl, Gerard L.
_eeditor.
700 1 _aHartel, Richard W.
_eeditor.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9780387752839
856 4 0 _uhttp://dx.doi.org/10.1007/978-0-387-75284-6
912 _aZDB-2-CMS
950 _aChemistry and Materials Science (Springer-11644)
999 _c509211
_d509211