Umfang:
Online-Ressource
,
Ill., graph. Darst.
Ausgabe:
2. ed.
Ausgabe:
Online-Ausg. 2008 Springer eBook Collection. Chemistry and Materials Science Electronic reproduction; Available via World Wide Web
ISBN:
9780387752846
Inhalt:
"The second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a reference on the 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, the book 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."--Jacket
Anmerkung:
Includes bibliographical references and index
,
Hasenhuettl_Fm.pdf; Hasenhuettl_Ch01.pdf; Hasenhuettl_Ch02.pdf; Hasenhuettl_Ch03.pdf; Hasenhuettl_Ch04.pdf; Hasenhuettl_Ch05.pdf; Hasenhuettl_Ch06.pdf; Hasenhuettl_Ch07.pdf; Hasenhuettl_Ch08.pdf; Hasenhuettl_Ch09.pdf; Hasenhuettl_Ch10.pdf; Hasenhuettl_Ch11.pdf; Hasenhuettl_Ch12.pdf; Hasenhuettl_Ch13.pdf; Hasenhuettl_Ch14.pdf; Hasenhuettl_Index.pdf
,
Electronic reproduction; Available via World Wide Web
Weitere Ausg.:
ISBN 9780387752839
Weitere Ausg.:
Erscheint auch als Druck-Ausgabe Food emulsifiers and their applications New York, NY : Springer, 2008 ISBN 9780387752839
Weitere Ausg.:
ISBN 0387752838
Sprache:
Englisch
Schlagwort(e):
Lebensmittel
;
Zusatzstoff
;
Emulgator
DOI:
10.1007/978-0-387-75284-6
URL:
Volltext
(lizenzpflichtig)
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