Microemulsions and emulsions in foods: developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22 - 27, 1990
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Washington, DC
ACS
1991
|
| Series: | American Chemical Society: ACS symposium series
448 |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | X, 268 S. Ill., graph. Darst. |
| ISBN: | 084121896X |
Staff View
MARC
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| 245 | 1 | 0 | |a Microemulsions and emulsions in foods |b developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22 - 27, 1990 |c Magda El-Nokaly, ed. ... |
| 264 | 1 | |a Washington, DC |b ACS |c 1991 | |
| 300 | |a X, 268 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a American Chemical Society: ACS symposium series |v 448 | |
| 650 | 4 | |a Aliments - Congrès | |
| 650 | 4 | |a Émulsions - Congrès | |
| 650 | 4 | |a Emulsions |v Congresses | |
| 650 | 4 | |a Food |v Congresses | |
| 650 | 0 | 7 | |a Emulsion |0 (DE-588)4014626-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Mikroemulsion |0 (DE-588)4169812-5 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |y 1990 |z Boston Mass. |2 gnd-content | |
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| 689 | 1 | |5 DE-604 | |
| 700 | 1 | |a El-Nokaly, Magda A. |e Sonstige |4 oth | |
| 710 | 2 | |a American Chemical Society |b Division of Agricultural and Food Chemistry |e Sonstige |0 (DE-588)8115-2 |4 oth | |
| 830 | 0 | |a American Chemical Society: ACS symposium series |v 448 |w (DE-604)BV000003091 |9 448 | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-002841886 | ||
Record in the Search Index
| _version_ | 1804118748200697856 |
|---|---|
| adam_text | Contents
Preface
............................................................................................................. ix
1.
Food Emulsions: An Introduction
..................................................... 1
Paul
Becher
2.
Surfactant Association Structures, Microemulsions, and
Emulsions in Foods: An Overview
..................................................... 7
Stig
E.
Friberg
and Ibrahim
Kayali
MICROEMULSIONS IN FOODS
3.
Solubilization of Water and Water-Soluble Compounds
in
Triglycérides
...................................................................................... 26
Magda
El-Nokaly, George Hiler, Sr., and Joseph McGrady
4.
Emulsions of Reversed Micellar Phases and Aqueous
Dispersions of Cubic Phases of Lipids: Some Food Aspects
........ 44
K. Larsson
5.
Preparation of 2-Monoglycerides
....................................................... 51
Adam W.
Mazur,
George D. Hiler,
П,
and
Magda
El-Nokaly
6.
Dioctyl Sodium Sulfosuccinate-Sorbitan Monolaurate
Microemulsions
..................................................................................... 62
D. W. Osborne,
С
V. Pesheck, and R. J.
Chipman
EMULSIONS IN FOODS
7.
Sucrose Esters as Emulsion Stabilizers
........................................... 82
Thelma M.
Herrington,
Brian R. Midmore, and
Sarabjit S. Sahi
v
8. Liposarcosine-Based Polymerizable
and Polymeric
Surfactants.............................................................................................
Bemard
Gallot
9.
Competitive
Adsorption and Protein-
Surfactant Interactions
Oil-in-Water Et
Eric Dickinson
in Oil-in-Water Emulsions
..................................................................
114
10.
Protein-Glyceride Interaction: Influence on Emulsion
Properties
...............................................................................................
A. Martínez-Mendoza
and P. Sherman
11.
Thermodynamics of
Interfacial
Films in Food Emulsions
-------- 138
N.Krog
12.
Function of
α
-Tending Emulsifiers and Proteins in
Whippable Emulsions
........................................................................... 146
J. M. M.
Westerbeek
and
A. Prins
13.
Evaluation of Stabilizers for Synthetic Vesicles and Milk Fat
Globules under Drying Stress
............................................................ 161
Kevin D. Whitbura and C. Patrick Dunne
14.
Interaction of Proteins with Sucrose Esters
................................... 182
Shio
МаЫпо
and Ryuichi Moriyama
15.
Importance of Hydrophobicity of Proteins in Food
Emulsions
............................................................................................... 193
Б.
Li-Chan and S. Nakai
16.
Excellent Emulsifying Properties of Protein-Dextran
Conjugates.
-------.................................................................................. 213
АЫо
Kato
and Kunihiko Kobayashi
17.
Effect of Polysaccharide on Flocculation and Creaming in
Oil-in-Water Emulsions
....................................................................... 230
Margaret M. Robins
18.
Effects of Electrolyte on Stability of Concentrated Toluene
in Water
Miniemulsions:
An Electroacoustic Study
...................... 247
Richard J. Goetz and
Mohamed
S. El-Aasser
vi
Author Index
.................................................................................................. 261
Affiliation Index
............................................................................................. 261
Subject Index
.................................................................................................. 261
VII
|
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| genre | (DE-588)1071861417 Konferenzschrift 1990 Boston Mass. gnd-content |
| genre_facet | Konferenzschrift 1990 Boston Mass. |
| id | DE-604.BV004626287 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T16:15:13Z |
| institution | BVB |
| institution_GND | (DE-588)8115-2 |
| isbn | 084121896X |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-002841886 |
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| physical | X, 268 S. Ill., graph. Darst. |
| publishDate | 1991 |
| publishDateSearch | 1991 |
| publishDateSort | 1991 |
| publisher | ACS |
| record_format | marc |
| series | American Chemical Society: ACS symposium series |
| series2 | American Chemical Society: ACS symposium series |
| spelling | Microemulsions and emulsions in foods developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22 - 27, 1990 Magda El-Nokaly, ed. ... Washington, DC ACS 1991 X, 268 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier American Chemical Society: ACS symposium series 448 Aliments - Congrès Émulsions - Congrès Emulsions Congresses Food Congresses Emulsion (DE-588)4014626-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Mikroemulsion (DE-588)4169812-5 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1990 Boston Mass. gnd-content Emulsion (DE-588)4014626-1 s Lebensmittel (DE-588)4034870-2 s DE-604 Mikroemulsion (DE-588)4169812-5 s El-Nokaly, Magda A. Sonstige oth American Chemical Society Division of Agricultural and Food Chemistry Sonstige (DE-588)8115-2 oth American Chemical Society: ACS symposium series 448 (DE-604)BV000003091 448 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=002841886&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Microemulsions and emulsions in foods developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22 - 27, 1990 American Chemical Society: ACS symposium series Aliments - Congrès Émulsions - Congrès Emulsions Congresses Food Congresses Emulsion (DE-588)4014626-1 gnd Lebensmittel (DE-588)4034870-2 gnd Mikroemulsion (DE-588)4169812-5 gnd |
| subject_GND | (DE-588)4014626-1 (DE-588)4034870-2 (DE-588)4169812-5 (DE-588)1071861417 |
| title | Microemulsions and emulsions in foods developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22 - 27, 1990 |
| title_auth | Microemulsions and emulsions in foods developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22 - 27, 1990 |
| title_exact_search | Microemulsions and emulsions in foods developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22 - 27, 1990 |
| title_full | Microemulsions and emulsions in foods developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22 - 27, 1990 Magda El-Nokaly, ed. ... |
| title_fullStr | Microemulsions and emulsions in foods developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22 - 27, 1990 Magda El-Nokaly, ed. ... |
| title_full_unstemmed | Microemulsions and emulsions in foods developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22 - 27, 1990 Magda El-Nokaly, ed. ... |
| title_short | Microemulsions and emulsions in foods |
| title_sort | microemulsions and emulsions in foods developed from a symposium sponsored by the division of agricultural and food chemistry at the 199th national meeting of the american chemical society boston massachusetts april 22 27 1990 |
| title_sub | developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22 - 27, 1990 |
| topic | Aliments - Congrès Émulsions - Congrès Emulsions Congresses Food Congresses Emulsion (DE-588)4014626-1 gnd Lebensmittel (DE-588)4034870-2 gnd Mikroemulsion (DE-588)4169812-5 gnd |
| topic_facet | Aliments - Congrès Émulsions - Congrès Emulsions Congresses Food Congresses Emulsion Lebensmittel Mikroemulsion Konferenzschrift 1990 Boston Mass. |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=002841886&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000003091 |
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