Food Emulsifiers and Their Applications / Edition 2

Food Emulsifiers and Their Applications / Edition 2

ISBN-10:
0387752838
ISBN-13:
9780387752839
Pub. Date:
03/21/2008
Publisher:
Springer New York

Hardcover

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Overview

Food Emulsifiers and Their Applications / Edition 2

This book is the first reference to focus on the applications of food emulsifiers. Written for food technologists, R & D, and product development personnel, it discusses the use of emulsifiers in a variety of food products: dairy, bakery, confectionery, margarines, spreads and salad dressings. Carbohydrate — emulsifier and protein — emulsifier interactions are also discussed, as are specifications and analytical procedures, manufacturing equipment, and more.

Product Details

ISBN-13: 9780387752839
Publisher: Springer New York
Publication date: 03/21/2008
Edition description: 2nd ed. 2008
Pages: 426
Product dimensions: 6.10(w) x 9.30(h) x 1.20(d)
Age Range: 3 Months

Table of Contents

Contents: Introduction to Emulsifiers and Their Use in Foods * Design and Manufacture for Food Emulsifiers * Emulsifier Interactions * Physical Properties of Emulsifier * Phospholipids * Peptides, and Protein as Emulsifiers * Emulsifiers in the Dairy and Imitation Dairy Industries * Applications of Emulsifiers in Baked Products * Emulsifiers in the Confectionery Industry * Margarine and Spreads * Beverages * Emulsifier * Trends for the Future

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