000 | 03079nam a22004695i 4500 | ||
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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 |
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024 | 7 |
_a10.1007/978-0-387-75284-6 _2doi |
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050 | 4 | _aTP248.65.F66 | |
072 | 7 |
_aTDCT _2bicssc |
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072 | 7 |
_aTEC012000 _2bisacsh |
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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. |
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300 |
_aXIV, 426 p. _bonline resource. |
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336 |
_atext _btxt _2rdacontent |
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337 |
_acomputer _bc _2rdamedia |
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338 |
_aonline resource _bcr _2rdacarrier |
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347 |
_atext file _bPDF _2rda |
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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. |
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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. |
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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 |