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Food Emulsifiers And Their Applications, Gerard Hasenhuetti Richard Hartel Foody

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Last updated on Aug 29, 2022 12:44:29 EDTView all revisionsView all revisions

Item specifics

Condition
Like New: A book that looks new but has been read. Cover has no visible wear, and the dust jacket ...
Book Title
Food Emulsifiers and Their Applications
Special Attributes
1st Edition
Narrative Type
Nonfiction
Topic
Food
Subjects
Food & Drink
ISBN
9780412076213
Subject Area
Technology & Engineering, Cooking, Business & Economics
Publication Name
Food Emulsifiers and Their Applications
Publisher
Wolters Kluwer Legal & Regulatory U.S.
Item Length
9 in
Subject
General, Industries / Food Industry
Publication Year
1995
Type
Textbook
Format
Hardcover
Language
English
Author
Richard W. Hartel
Item Weight
22.3 Oz
Item Width
6 in
Number of Pages
324 Pages

About this product

Product Information

Focuses on the applications of food emulsifiers. Written for food technologists, R & D, and product development personnel, this text discusses the use of emulsifiers in a variety of food products: dairy, bakery, confectionary, 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 Identifiers

Publisher
Wolters Kluwer Legal & Regulatory U.S.
ISBN-10
0412076217
ISBN-13
9780412076213
eBay Product ID (ePID)
1529958

Product Key Features

Number of Pages
324 Pages
Language
English
Publication Name
Food Emulsifiers and Their Applications
Publication Year
1995
Subject
General, Industries / Food Industry
Type
Textbook
Subject Area
Technology & Engineering, Cooking, Business & Economics
Author
Richard W. Hartel
Format
Hardcover

Dimensions

Item Weight
22.3 Oz
Item Length
9 in
Item Width
6 in

Additional Product Features

LCCN
97-001647
Dewey Edition
22
Target Audience
Scholarly & Professional
Illustrated
Yes
Dewey Decimal
664.06
Table of Content
Overview Of Food Emulsifiers. Synthesis and Composition of Food-Grade Emulsifiers. Analysis of Food Emulsifiers. Carbohydrate/Emulsifier Interactions. Protein/Emulsifier Interactions. Physiochemical Aspects of an Emulsifier Functionality. Emulsifiers in Dairy Products and Dairy Substitutes. Applications of Emulsifiers in Baked Foods. Emulsifiers in Confectionery. Margarine and Spreads. Emulsifier Trends for the Future
Copyright Date
1997

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