Food emulsifiers and their applications / Gerard L. Hasenhuettl, Richard W. Hartel, editors.

Contributor(s):

Material type: Text

TextNew York : Springer, c2008Edition: 2nd edDescription: xiv,426p. : ill. ; 24cmISBN:

9780387752839 (pbk.).

Subject(s):

LOC classification:

TP 455 .F667 2008

Contents:

Overview of food emulsifiers -- Synthesis and commercial preparation of food emulsifiers -- Analysis of food emulsifiers -- Emulsifier-carbohydrate interactions -- Protein/emulsifier interactions -- Physiochemical 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.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	Halal Development Corporation Library Open Shelves	TP 455 .F667 2008 (Browse shelf(Opens below))	Available

Includes bibliographical references and index.

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