Food emulsifiers and their applications. ([2019])

• Record Type: Book
• Further Information: Note: Gerard L. Hasenhuettl, Richard W. Hartel, editors.
• Other Names: Hasenhuettl, Gerard L, 1944-; Hartel, Richard W, 1951-
• Contents: Chapter 01. Overview of Food Emulsifiers.- Chapter 02. Synthesis and Commercial Preparation of Food Emulsifiers.- Chapter 03. Analysis of Food Emulsifiers.- Chapter 04. Emulsifier-Carbohydrate Interactions.- Chapter 05. Protein/Emulsifier Interactions.- Chapter 06. Physicochemical Aspects of an Emulsifier Function.- Chapter 07. EMULSIFIERS IN DAIRY PRODUCTS AND DAIRY SUBSTITUTES.- Chapter 08. Emulsifiers in Infant Nutritional Products.- Chapter 09. Current Emulsifier Trends in Dressings & Sauces.- Chapter 10. Applications of Emulsifiers in Baked Foods.- Chapter 11. Emulsifiers in Confectionery.- Chapter 12. Emulsifier Applications in Meat Products.- Chapter 13. Margarines and Spreads.- Chapter 14. Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality.- Chapter 15. Guidelines for Processing Emulsion-Based Foods.- Chapter 16. Future Trends of Emulsifiers and Other Food Ingredients.
• Edition: Third edition
• Publisher Details: Cham : Springer
• Publication Date: 2019
• Copyright Date: 2019
• Extent: 1 online resource, illustrations (some color)
• Subjects: 664/.06; Food additives; Dispersing agents; Electronic books; Electronic books
• Languages: English
• ISBNs: 9783030291877; 3030291871
• Related ISBNs: 9783030291853
• Notes: Note: Online resource; title from PDF title page (SpringerLink, viewed November 13, 2019).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.