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Food Emulsifiers and Their Applications
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ISBN: 9780412076213

ID: d103c448fae050d272cef552e36b7cfb

Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil­ ity to stabilize foods during pr Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil­ ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de­ velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda­ mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com­ plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food., [PU: Chapman & Hall]

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Food Emulsifiers and Their Applications - Richard W. Hartel, Gerard L. Hasenhuettl
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Richard W. Hartel, Gerard L. Hasenhuettl:
Food Emulsifiers and Their Applications - hardcover

ISBN: 0412076217

[SR: 6541449], Hardcover, [EAN: 9780412076213], Springer, Springer, Book, [PU: Springer], Springer, 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., 4623, Food Counters, 4613, Diets & Weight Loss, 10, Health, Fitness & Dieting, 1000, Subjects, 283155, Books, 282865, Food Additives, 282861, Nutrition, 10, Health, Fitness & Dieting, 1000, Subjects, 283155, Books, 227550, Industrial, Manufacturing & Operational Systems, 10806600011, 3D Printing, 52166011, Economics, 13755, Ergonomics, 7921652011, Health & Safety, 13762, Industrial Design, 227551, Industrial Technology, 52167011, Management, 13769, Manufacturing, 13773, Production, Operation & Management, 13799, Quality Control, 13687, Robotics & Automation, 173515, Engineering, 173507, Engineering & Transportation, 1000, Subjects, 283155, Books, 14494, Food Science, 226680, Agricultural Sciences, 75, Science & Math, 1000, Subjects, 283155, Books, 465600, New, Used & Rental Textbooks, 468220, Business & Finance, 468226, Communication & Journalism, 468204, Computer Science, 468224, Education, 468212, Engineering, 468206, Humanities, 468222, Law, 468228, Medicine & Health Sciences, 684283011, Reference, 468216, Science & Mathematics, 468214, Social Sciences, 684300011, Test Prep & Study Guides, 2349030011, Specialty Boutique, 283155, Books

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Food Emulsifiers and Their Applications - Richard W. Hartel, Gerard L. Hasenhuettl
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Richard W. Hartel, Gerard L. Hasenhuettl:
Food Emulsifiers and Their Applications - hardcover

ISBN: 0412076217

Hardcover, [EAN: 9780412076213], Springer, Springer, Book, [PU: Springer], Springer, 942548, Food Counters, 942522, Diets & Weight Loss, 942402, Health, Fitness & Dieting, 927726, Subjects, 916520, Books, 942874, Food Additives, 942866, Nutrition, 942402, Health, Fitness & Dieting, 927726, Subjects, 916520, Books, 952058, Food Sciences, 952052, Agricultural Sciences, 952050, Professional Science, 950756, Professional & Technical, 927726, Subjects, 916520, Books, 387177011, Industrial, Manufacturing & Operational Systems, 387180011, Engineering Economics, 387181011, Ergonomics, 387183011, Industrial Design, 387179011, Industrial Technology, 387184011, Machinery, 387185011, Manufacturing, 387178011, Packaging, 387186011, Production, Operation & Management, 387187011, Productivity, 387188011, Quality Control, 387189011, Safety & Health, 387190011, Systems, 387057011, Engineering, 950756, Professional & Technical, 927726, Subjects, 916520, Books, 956866, Food Science, 956856, Agricultural Sciences, 956280, Science & Math, 927726, Subjects, 916520, Books, 15115321, Textbooks, 15305391, Architecture, 15305441, Business & Finance, 2223250011, Communication & Journalism, 15305691, Computer Science & Information Systems, 15305851, Education, 15305951, Engineering, 2223265011, English As a Second Language, 15306041, Humanities, 15306601, Law, 15306671, Medicine, 2223256011, Reference, 15306801, Sciences, 15307131, Social Sciences, 2223263011, Test Prep & Study Guides, 927726, Subjects, 916520, Books

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Food Emulsifiers and Their Applications - Richard W. Hartel, Gerard L. Hasenhuettl
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Richard W. Hartel, Gerard L. Hasenhuettl:
Food Emulsifiers and Their Applications - hardcover

ISBN: 0412076217

[SR: 1954311], Gebundene Ausgabe, [EAN: 9780412076213], Springer, Springer, Book, [PU: Springer], Springer, 64719011, Diät & Gewichtsverlust, 64617011, Gesundheit, Geist & Körper, 54071011, Genres, 52044011, Fremdsprachige Bücher, 56522011, Lebensmittelwissenschaft, 56517011, Agrarwissenschaften, 56047011, Fachbücher, 54071011, Genres, 52044011, Fremdsprachige Bücher, 56441011, Technologie, 56447011, Erneuerbare Energien, 56448011, Innovationen, 1320311031, Nachschlagewerke, 56444011, Nanotechnologie, 56449011, Philosophie der Technologie, 56445011, Risiken, 56446011, Sicherheit & Gesundheit, 273011011, Soziale Aspekte, 54518011, Technisches Denken & Schreiben, 56451011, Technologie & Gesellschaft, 56211011, Technologiegeschichte, 56442011, Zukunftsforschung, 56047011, Fachbücher, 54071011, Genres, 52044011, Fremdsprachige Bücher, 208622031, Gebundene Ausgabe, 208621031, Format (binding_browse-bin), 366250011, Refinements, 52044011, Fremdsprachige Bücher

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Food Emulsifiers and Their Applications - Richard W. Hartel, Gerard L. Hasenhuettl
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Richard W. Hartel, Gerard L. Hasenhuettl:
Food Emulsifiers and Their Applications - hardcover

1997, ISBN: 0412076217

[SR: 8232219], Hardcover, [EAN: 9780412076213], Springer, Springer, Book, [PU: Springer], 1997-07-31, Springer, 270704, Weight Control, 271143, Diets & Healthy Eating, 66, Food & Drink, 1025612, Subjects, 266239, Books, 1039764, Low Fat, 271143, Diets & Healthy Eating, 66, Food & Drink, 1025612, Subjects, 266239, Books, 74, Health, Family & Lifestyle, 270599, Beauty & Fashion, 270608, Complementary Medicine, 271143, Diets & Healthy Eating, 270645, Families & Parents, 270721, Fitness & Exercise, 270733, Health Issues, 270767, Medical & Healthcare Practitioners, 270748, Men's Health & Lifestyle, 270674, Pregnancy & Childcare, 276348, Psychology & Psychiatry, 270991, Reference, 270992, Relationships, 532458, Self Help, 270997, Sex, 270757, Women's Health & Lifestyle, 1025612, Subjects, 266239, Books, 278202, Industrial Chemistry, 922268, Chemical, 278115, Engineering & Technology, 57, Science & Nature, 1025612, Subjects, 266239, Books, 573598, Industrial Chemistry & Manufacturing Technologies, 564346, Engineering, 564334, Scientific, Technical & Medical, 1025612, Subjects, 266239, Books

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Details of the book
Food Emulsifiers and Their Applications
Author:

Richard W. Hartel, Gerard L. Hasenhuettl

Title:

Food Emulsifiers and Their Applications

ISBN:

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.

Details of the book - Food Emulsifiers and Their Applications


EAN (ISBN-13): 9780412076213
ISBN (ISBN-10): 0412076217
Hardcover
Publishing year: 1997
Publisher: Springer

Book in our database since 07.07.2007 05:24:25
Book found last time on 26.01.2017 14:20:49
ISBN/EAN: 0412076217

ISBN - alternate spelling:
0-412-07621-7, 978-0-412-07621-3


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