Hartel, Richard W.
Food Emulsifiers and Their Applications
1. Overview of Food Emulsifiers
Gerard L. Hasenhuettl
2. Synthesis and Commercial Preparation of Food Emulsifiers
Gerard L. Hasenhuettl
3. Analysis of Food Emulsifiers
Gerard L. Hasenhuettl
4. Emulsifier-Carbohydrate Interactions
Gerard L. Hasenhuettl
5. Protein/Emulsifier Interactions
Tommy Nylander, Thomas Arnebrant, Martin Bos, Peter Wilde
6. Physicochemical Aspects of an Emulsifier Functionality
Björn Bergenståhl
7. Emulsifiers in Dairy Products and Dairy Substitutes
Stephen R. Euston
8. Emulsifiers in Infant Nutritional Products
Séamus L. McSweeney
9. Applications of Emulsifiers in Baked Foods
Frank Orthoefer
10. Emulsifiers in Confectionery
Mark Weyland, Richard W. Hartel
11. Margarines and Spreads
Niall Young, Paul Wassell
12. Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality
Matt Golding, Eddie Pelan
13. Guidelines for Processing Emulsion-Based Foods
Ganesan Narsimhan, Zebin Wang
14. Forecasting the Future of Food Emulsifiers
Gerard L. Hasenhuettl
DRM-restrictions
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Nyckelord: SCIENCE / Chemistry / General SCI013000
- Författare
- Hartel, Richard W.
- Hasenhuettl, Gerard L.
- Utgivare
- Springer
- Utgivningsår
- 2008
- Språk
- en
- Utgåva
- 1
- Kategori
- Naturvetenskaper
- Format
- E-bok
- eISBN (PDF)
- 9780387752846