Food Emulsifiers and Their Applications [E-Book] : Second Edition / edited by Gerard L. Hasenhuettl, Richard W. Hartel.
Hartel, Richard W. (editor)
Hasenhuettl, Gerard L. (editor)
New York, NY : Springer New York, 2008
XIV, 426 p. online resource.
englisch
9780387752846
10.1007/978-0-387-75284-6
Full Text
Table of Contents:
  • 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.