|
|
|
|
| LEADER |
01729nam a22003255i 4500 |
| 001 |
000280185 |
| 005 |
20211103202048.0 |
| 007 |
cr nn 008mamaa |
| 008 |
100301s2008 xxu| s |||| 0|eng d |
| 020 |
|
|
|a 9780387752846
|
| 024 |
7 |
|
|a 10.1007/978-0-387-75284-6
|2 doi
|
| 040 |
|
|
|a Sistema de Bibliotecas del Tecnológico de Costa Rica
|
| 245 |
1 |
0 |
|a Food Emulsifiers and Their Applications /
|c edited by Gerard L. Hasenhuettl, Richard W Hartel.
|
| 250 |
|
|
|a 2nd ed. 2008.
|
| 260 |
# |
# |
|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2008.
|
| 300 |
|
|
|a XIV, 426 p. :
|b online resource.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 505 |
0 |
|
|a Overview of Food Emulsifiers -- Synthesis and Commercial Preparation of Food Emulsifiers -- Analysis of Food Emulsifiers -- Emulsifier-Carbohydrate Interactions -- Protein/Emulsifier Interactions -- Physicochemical 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 |
|a Food—Biotechnology.
|
| 650 |
|
0 |
|a Chemistry.
|
| 650 |
|
0 |
|a Physical chemistry.
|
| 650 |
1 |
4 |
|a Food Science.
|
| 650 |
2 |
4 |
|a Chemistry/Food Science, general.
|
| 650 |
2 |
4 |
|a Physical Chemistry.
|
| 700 |
1 |
|
|a Hasenhuettl, Gerard L.
|e editor.
|
| 700 |
1 |
|
|a Hartel, Richard W.
|e editor.
|
| 710 |
2 |
|
|a SpringerLink (Online service)
|
| 773 |
0 |
|
|t Springer eBooks
|