Food Emulsifiers and Their Applications /
| Autor Corporativo: | |
|---|---|
| Otros Autores: | , |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2008.
|
| Edición: | 2nd ed. 2008. |
| Materias: |
Tabla de Contenidos:
- 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.