Food Emulsifiers and Their Applications
ISBN-13:
9780412076213
ISBN-10:
0412076217
Edition:
1
Author:
Richard W. Hartel, R. Hartel
Publication date:
1997
Publisher:
Springer
Format:
Paperback
324 pages
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Book details
ISBN-13:
9780412076213
ISBN-10:
0412076217
Edition:
1
Author:
Richard W. Hartel, R. Hartel
Publication date:
1997
Publisher:
Springer
Format:
Paperback
324 pages
Summary
Food Emulsifiers and Their Applications (ISBN-13: 9780412076213 and ISBN-10: 0412076217), written by authors
Richard W. Hartel, R. Hartel, was published by Springer in 1997.
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Description
This book is the first reference to focus on the applications of food emulsifiers. Written for food technologists, R & D, and product development personnel, it discusses the use of emulsifiers in a variety of food products: dairy, bakery, confectionery, margarines, spreads and salad dressings. Carbohydrate - emulsifier and protein - emulsifier interactions are also discussed, as are specifications and analytical procedures, manufacturing equipment, and more.
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