000			01479nam a2200301#a 4500
001			01109
003			HDC
007			ta
008			230623s2008 xx 000 0 eng d
020			_a9780387752839 (pbk.).
040			_aHDC
050			_aTP 455 _b.F667 2008
245		0	_aFood emulsifiers and their applications / _cGerard L. Hasenhuettl, Richard W. Hartel, editors.
250			_a2nd ed.
264			_aNew York : _bSpringer, _cc2008.
300			_a xiv,426p. : _b ill. ; _c 24cm.
500			_aIncludes bibliographical references and index.
505			_aOverview 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.
650			_aDispersing agents.
650			_aFood additives.
700			_aHartel, Richard W., _d1951-
700			_aHartel, Richard W., _d1951-
700			_aHasenhuettl, Gerard L., _d1944-
942			_2lcc
942			_cBK
942			_kTP 455
942			_m.F667 2008
999			_c22682 _d22682