000			01719nam a2200373 a 4500
001			000542660
005			20240105150126.0
008			100406s2008 nyuad rb 001 0 eng d
010			_a2008922727
020			_a0387752838
020			_a9780387752839
020			_a9780387752846 (electronic)
020			_a0387752846 (electronic)
035			_a354258
040			_aYDXCP _bspa _cYDXCP _dUIASF
050		4	_aTP 455 _bF667.2008
245	0	0	_aFood emulsifiers and their applications / _cGerard L. Hasenhuettl, Richard W. Hartel, editors.
250			_a2nd ed.
260			_aNew York : _bSpringer, _c2008.
300			_axiv, 426 p. : _bil., gráficas, tablas ; _c24 cm.
504			_aIncluye referencias bibliográficas e índice.
505	0		_aOverview 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.
650		0	_aFood additives.
650		4	_aAditivos para alimentos
650		0	_aDispersing agents.
650		4	_aAgentes dispersantes
700	1		_aHasenhuettl, Gerard L., _d1944-
700	1		_aHartel, Richard W., _d1951-
905			_a01
942		1	_cNEWBFXC1
999			_c511453 _d511453
980			_851 _gRonald RUIZ