Food Emulsifiers and Their Applications

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Hasenhuettl, Gerard L. (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Hartel, Richard W. (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Έκδοση: 3rd ed. 2019.
• Θέματα: Microbiology.; Food-Biotechnology.; Physical chemistry.; Food Microbiology.; Food Science.; Physical Chemistry.

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dis...