Food Emulsifiers and Their Applications
Editat de Gerard L. Hasenhuettl, Richard W. Hartelen Limba Engleză Paperback – 29 oct 2010
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Specificații
ISBN-13: 9781441925909
ISBN-10: 1441925902
Pagini: 440
Ilustrații: XIV, 426 p.
Dimensiuni: 155 x 235 x 23 mm
Greutate: 0.62 kg
Ediția:Softcover reprint of hardcover 2nd ed. 2008
Editura: Springer
Colecția Springer
Locul publicării:New York, NY, United States
ISBN-10: 1441925902
Pagini: 440
Ilustrații: XIV, 426 p.
Dimensiuni: 155 x 235 x 23 mm
Greutate: 0.62 kg
Ediția:Softcover reprint of hardcover 2nd ed. 2008
Editura: Springer
Colecția Springer
Locul publicării:New York, NY, United States
Public țintă
ResearchCuprins
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.
Textul de pe ultima copertă
Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. Written for food technologists as well as R & D and product development personnel, begins with the design and preparation of emulsifiers (including interactions with other food ingredients), which leads in to product categories, including dairy, infant nutrition, bakery, confectionery, and margarine, followed by nutrition improvement and processing techniques.
Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida.
Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.
Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida.
Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.
Caracteristici
Integrates theoretical background with practical orientation and serves as the definitive reference on Food Emulsifiers Offers practitioners an organized overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food Includes supplementary material: sn.pub/extras
Notă biografică
Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida.
Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, Madison, WI.