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Food emulsifiers and their applications / Gerard L. Hasenhuettl, Richard W. Hartel, editors.
Tipo de material:
TextoDetalles de publicación: New York : Springer, 2008.Edición: 2nd edDescripción: xiv, 426 p. : il., gráficas, tablas ; 24 cmISBN: - 0387752838
- 9780387752839
- 9780387752846 (electronic)
- 0387752846 (electronic)
- TP 455 F667.2008
Contenidos:
Overview of food emulsifiers -- Synthesis and commercial preparation of food emulsifiers -- Analysis of food emulsifiers -- Emulsifier-carbohydrate interactions -- Protein/emulsifier interactions -- Physiochemical 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.
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|---|---|---|
| Libros | Biblioteca Francisco Xavier Clavigero Acervo | Acervo General | TP 455 F667.2008 (Navegar estantería(Abre debajo)) | ej. 1 | Disponible | UIA031097 |
Navegando Biblioteca Francisco Xavier Clavigero estanterías, Ubicación en estantería: Acervo, Colección: Acervo General Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
Incluye referencias bibliográficas e índice.
Overview of food emulsifiers -- Synthesis and commercial preparation of food emulsifiers -- Analysis of food emulsifiers -- Emulsifier-carbohydrate interactions -- Protein/emulsifier interactions -- Physiochemical 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.
