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...

Πίνακας περιεχομένων:

• Chapter 01. Overview of Food Emulsifiers
• Chapter 02. Synthesis and Commercial Preparation of Food Emulsifiers
• Chapter 03. Analysis of Food Emulsifiers
• Chapter 04. Emulsifier-Carbohydrate Interactions
• Chapter 05. Protein/Emulsifier Interactions
• Chapter 06. Physicochemical Aspects of an Emulsifier Function
• Chapter 07. EMULSIFIERS IN DAIRY PRODUCTS AND DAIRY SUBSTITUTES
• Chapter 08. Emulsifiers in Infant Nutritional Products
• Chapter 09. Current Emulsifier Trends in Dressings & Sauces
• Chapter 10. Applications of Emulsifiers in Baked Foods
• Chapter 11. Emulsifiers in Confectionery
• Chapter 12. Emulsifier Applications in Meat Products
• Chapter 13. Margarines and Spreads
• Chapter 14. Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality
• Chapter 15. Guidelines for Processing Emulsion-Based Foods
• Chapter 16. Future Trends of Emulsifiers and Other Food Ingredients.