Food Emulsifiers and Their Applications

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, interac...

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Principais autores: Hasenhuettl, Gerard L., Hartel, Richard W., SpringerLink (Online service)
Formato: Digital
Publicado em:
Assuntos:
Alimentos -
Análise
Química orgânica.
Química.
Endereço do item:http://dx.doi.org/10.1007/978-0-387-75284-6
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spelling oai:localhost:123456789-2123012023-07-17T15:13:40Z Food Emulsifiers and Their Applications Hasenhuettl, Gerard L. Hartel, Richard W. SpringerLink (Online service) Alimentos - Análise Química orgânica. Química. 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. 0 2022-10-11T17:36:45Z 2022-10-11T17:36:45Z 2008. Digital 664 F686 2.ed. 9780387752846 198151 http://dx.doi.org/10.1007/978-0-387-75284-6 http://dx.doi.org/10.1007/978-0-387-75284-6
institution Acervo SISBI
collection SIGAA
topic Alimentos -
Análise
Química orgânica.
Química.
spellingShingle Alimentos -
Análise
Química orgânica.
Química.
Hasenhuettl, Gerard L.
Hartel, Richard W.
SpringerLink (Online service)
Food Emulsifiers and Their Applications
description 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.
format Digital
author Hasenhuettl, Gerard L.
Hartel, Richard W.
SpringerLink (Online service)
author_facet Hasenhuettl, Gerard L.
Hartel, Richard W.
SpringerLink (Online service)
author_sort Hasenhuettl, Gerard L.
title Food Emulsifiers and Their Applications
title_short Food Emulsifiers and Their Applications
title_full Food Emulsifiers and Their Applications
title_fullStr Food Emulsifiers and Their Applications
title_full_unstemmed Food Emulsifiers and Their Applications
title_sort food emulsifiers and their applications
publishDate 2022
url http://dx.doi.org/10.1007/978-0-387-75284-6
work_keys_str_mv AT hasenhuettlgerardl foodemulsifiersandtheirapplications
AT hartelrichardw foodemulsifiersandtheirapplications
AT springerlinkonlineservice foodemulsifiersandtheirapplications
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