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Food emulsifiers and their applications

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Year: 2008
Publisher: New York, Springer
Media group: Dauerleihe
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Branch: Dauerleihe Locations: NA-120 49 Status: available Reservations: 0 Due date: Barcode: 00190055 Floor plans: Floor plan Lending note:

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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.

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Statement of Responsibility: Gerard L. Hasenhuettl ; Richard W. Hartel, editors
Year: 2008
Publisher: New York, Springer
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Classification: Search for this systematic NA-120
Subject type: Search for this subject type Monographien
ISBN: 9780387752839
ISBN (2nd): 0-387-75283-8
Description: 2. edition, XIV, 426 S. : graph. Darst.
Tags: Nahrungsmittel
Participating parties: Search for this character Hasenhuettl, Gerard L. [Hrsg.]; Hartel, Richard W. [Hrsg.]
Language: englisch||
Footnote: Literaturangaben
Media group: Dauerleihe