Food Emulsifiers and Their Applications
Seiten
1997
Kluwer Academic / Plenum Publishers (Verlag)
978-0-412-07621-3 (ISBN)
Kluwer Academic / Plenum Publishers (Verlag)
978-0-412-07621-3 (ISBN)
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Written for food technologists, this book focuses on the applications of food emulsifiers.
Written for food technologists, this book is the first reference to focus on the applications of food emulsifiers.
Written for food technologists, this book is the first reference to focus on the applications of food emulsifiers.
Introduction to emulsifiers and their use in foods; design and manufacture of food emulsifiers; analytical procedures for emulsifiers; carbohydrate-emulsifier interactions; physical properties of emulsifiers; phospholipids, peptides, and proteins as emulsifiers; emulsifiers in the dairy and imitation dairy industries; applications of emulsifiers in baked products; emulsifiers in the confectionery industry; margarines and spreads; beverages; emulsifier trends for the future.
| Zusatzinfo | 70 illustrations, 70 line drawings |
|---|---|
| Verlagsort | Dordrecht |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 632 g |
| Einbandart | gebunden |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-412-07621-7 / 0412076217 |
| ISBN-13 | 978-0-412-07621-3 / 9780412076213 |
| Zustand | Neuware |
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