Food Emulsifiers and Their Applications /
| Corporate Author: | |
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2008.
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| Edition: | 2nd ed. 2008. |
| Subjects: |
Table of Contents:
- 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.