Emulsifiers in food technology:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Ames, Iowa [u.a.]
Blackwell Publ.
2004
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XVI, 247 S. Ill., graph. Darst. |
| ISBN: | 1405118024 |
Internformat
MARC
| LEADER | 00000nam a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV019376610 | ||
| 003 | DE-604 | ||
| 005 | 20040901 | ||
| 007 | t | ||
| 008 | 040827s2004 xxuad|| |||| 00||| eng d | ||
| 010 | |a 2004046411 | ||
| 020 | |a 1405118024 |c hardback : acidfree paper |9 1-4051-1802-4 | ||
| 035 | |a (OCoLC)55633802 | ||
| 035 | |a (DE-599)BVBBV019376610 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 044 | |a xxu |c US | ||
| 049 | |a DE-M49 |a DE-83 | ||
| 050 | 0 | |a TP455 | |
| 082 | 0 | |a 664/.06 |2 22 | |
| 084 | |a VN 8000 |0 (DE-625)147623:253 |2 rvk | ||
| 084 | |a LEB 433f |2 stub | ||
| 084 | |a CIT 175f |2 stub | ||
| 245 | 1 | 0 | |a Emulsifiers in food technology |c edited by Robert J. Whitehurst |
| 264 | 1 | |a Ames, Iowa [u.a.] |b Blackwell Publ. |c 2004 | |
| 300 | |a XVI, 247 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a aFood additives | |
| 650 | 4 | |a aEmulsions | |
| 650 | 4 | |a aDispersing agents | |
| 650 | 0 | 7 | |a Emulgator |0 (DE-588)4152115-8 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Dispersionsmittel |0 (DE-588)4150197-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Zusatzstoff |0 (DE-588)4117735-6 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 1 | |a Emulgator |0 (DE-588)4152115-8 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Zusatzstoff |0 (DE-588)4117735-6 |D s |
| 689 | 1 | 1 | |a Dispersionsmittel |0 (DE-588)4150197-4 |D s |
| 689 | 1 | |5 DE-604 | |
| 700 | 1 | |a Whitehurst, Robert J. |e Sonstige |4 oth | |
| 856 | 4 | 2 | |m HBZ Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012839831&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-012839831 | ||
Datensatz im Suchindex
| _version_ | 1804132818529288192 |
|---|---|
| adam_text | Titel: Emulsifiers in food technology
Autor: Whitehurst, Robert J.
Jahr: 2004
Contents
Contributors xiii
Preface xv
1 Lecithins 1
HANNS-GEORG BUESCHELBERGER
1.1 Introduction to lecithins and phospholipids I
1.1.1 Some history 1
1.1.2 Phospholipids 2
1.1.3 Occurrence of phospholipids 4
1.2 Production of lecithins 4
1.2.1 Vegetable lecithins 5
1.2.2 Animal lecithins 6
1.3 Further processing of lecithins 6
1.3.1 Standardisation 7
1.3.2 Modifications of lecithins 7
1.3.2.1 Enzymatic modification 7
1.3.2.2 Chemical modifications 8
1.3.3 Solvent extraction 10
1.3.3.1 De-oiling with acetone 10
1.3.3.2 Fractionation with alcohol 11
1.3.4 Compounding 11
1.3.4.1 Fluid compounds 12
1.3.4.2 Integrated powder compounds 12
1.4 Quality aspects of lecithins 12
1.4.1 Acetone insoluble matter (AI) 13
1.4.2 Toluene insoluble (TI) 13
1.4.3 Acid value (AV) 14
1.4.4 Peroxide value (PV) 14
1.4.5 Water content (H2O) 14
1.5 Physico-chemical aspects of lecithins [4
1.5.1 Solubility in organic solvents 14
1.5.2 Behaviour in water 15
1.5.3 Melting points 15
1.5.4 Surface activity 15
1.5.5 Lecithins and the HLB system 16
1.6 Applications of lecithins in the food industry 18
1.6.1 Lecithin in chocolate, coatings and confectioneries 18
1.6.1.1 Chocolate 18
1.6.1.2 Coatings 22
vi CONTENTS
1.6.1.3 Chocolate products with fat-based fillings 23
1.6.1.4 Soft and hard caramels, chewing gums 24
1.6.2 Lecithins in the baking industry 24
1.6.2.1 Yeast-leavened bread and the role of phospholipids 26
1.6.2.2 Frozen doughs 28
1.6.2.3 Other baked goods 28
1.6.3 Instant technology 29
1.6.3.1 Lecithination process 30
1.6.3.2 Choice of the right lecithin 31
1.6.4 Emulsions 33
1.6.4.1 Oil-in-water emulsions 34
1.6.4.2 Water-in-oil emulsions 36
1.6.5 Other applications 38
References 39
2 Mono- and diglycerides 40
HANS MOONEN AND HENNY BAS
40
40
40
42
42
43
43
44
44
45
46
46
50
51
53
57
Acid esters of mono- and diglycerides 59
ROLF GAUPP AND WOLFGANG ADAMS
3.1 E472a (ACETEM) 59
3.1.1 Chemical properties of ACETEM 59
3.1.2 Manufacturing of ACETEM 62
3.1.3 Appearance and physical properties 63
3.1.4 Solubility 63
3.1.5 Phase behaviour 63
3.1.6 Surface-active properties 63
3.1.7 Special properties of ACETEM 66
3.1.7.1 Coating properties 66
3.1.7.2 Lubrication properties 66
3.1.7.3 Stability and anti-dusting applications 66
3.1.7.4 Stabilisation of polymorphic alpha-fat phases 66
2.1 Introduction
2.2 The products
2.2.1 Production of monoglycerides
2.2.2 Molecular distillation
2.2.3 Chemical and physical properties
2.2.4 HLB value
2.2.5 Addition of antioxidants
2.2.6 Legal considerations
2.2.7 Behaviour of monoglycerides in the presence of water
2.2.8 Nutritional value
2.3 Applications
2.3.1 Bread
2.3.2 Cakes
2.3.3 Margarines and spreads
2.3.4 Ice cream
References
CONTENTS vii
66
67
68
68
68
71
72
72
72
72
72
74
74
74
76
77
77
79
79
79
79
81
81
82
82
82
82
83
83
83
84
Di-acetyltartaric esters of monoglycerides (DATEM) and
associated emulsifiers in bread making 86
ROLF GAUPP AND WOLFGANG ADAMS
4.1 What are DATEM? 86
4.1.1 Chemical characterisation 86
4.2 General properties of DATEM 89
4.2.1 Appearance 89
4.2.2 Thermostability 89
4.2.3 Hydrolysis 89
4.2.4 Storage 90
4.3 Physical and chemical properties of DATEM 90
4.3.1 Physical properties 90
4.3.2 Solubility 90
4.3.3 Mesomorphic phase behaviour 90
4.3.4 Surface-active properties 91
4.3.5 Safety 91
3.1.8 Safety
3.1.9 Typical applications in food
3.1.10 Non-food applications
3.2 E472b (LACTEM)
3.2.1 Chemical properties of LACTEM
3.2.2 Manufacturing of LACTEM
3.2.3 Appearance and physical properties
3.2.4 Solubility
3.2.5 Phase behaviour
3.2.6 Surface activity
3.2.7 Special properties of LACTEM
3.2.8 Safety in use
3.2.9 Typical applications in food
3.3 E472c (CITREM)
3.3.1 Chemical properties of CITREM
3.3.2 Manufacturing of CITREM
3.3.3 Appearance and physical properties
3.3.4 Solubility
3.3.5 Phase behaviour
3.3.6 Surface-active properties
3.3.7 Special properties of CITREM
3.3.8 Safety in use
3.3.9 Typical applications in food
3.3.10 Non-food applications
3.4 E472e (DATEM)
3.5 E472d (TATEM)
3.6 E472f(MATEM)
3.6.1 Appearance
3.6.2 Solubility
3.6.3 Safety in use
3.6.4 Typical applications in food
References
Viii CONTENTS
4.4 Typical applications of DATEM in food 92
4.5 DATEM in the baking process 93
4.5.1 Bread making 94
4.5.2 Flour 94
4.5.3 Interaction of DATEM with starch 95
4.5.4 Interaction of DATEM with flour proteins 98
4.5.5 Interaction of DATEM with flour lipids 101
4.5.6 Use and action of DATEM during manufacturing and storage
of baked goods 101
4.6 Action of emulsifiers in fine baked goods 103
4.6.1 DATEM in fine baked goods 104
4.7 Summary and conclusions 106
References 108
5 Polyglycerol esters 110
VIGGO NORN
5.1 Introduction 110
5.2 Legislation 110
5.3 Synthesis of polyglycerol 111
5.4 Synthesis of polyglycerol ester 113
5.5 Properties of polyglycerol esters 114
5.5.1 Stability 114
5.5.2 Physical properties 116
5.5.2.1 Phase behaviour 116
5.5.2.2 Solubility 118
5.6 Food applications of polyglycerol ester 119
5.6.1 Margarines 120
5.6.2 Cakes 123
5.6.3 Shelf life of baked products 125
5.6.4 Creams and toppings 126
5.6.5 Fats 127
5.6.6 Other applications 128
5.7 Conclusion 128
References 128
Sucrose esters 131
BIANCA A. P. NELEN AND JULIAN M. COOPER
6.1 Introduction 131
6.2 Early history of sucrose esters 133
6.3 Production routes to sucrose esters 134
6.4 Purification methods for sucrose esters 137
6.5 Sucroglycerides and sucrose ester detergents 138
6.6 Functional properties of sucrose esters 138
6.6.1 Emulsification 138
6.6.2 Interactions with proteins (gluten, dairy proteins) 139
6.6.3 Interactions with starch 141
CONTENTS ix
143
143
144
145
145
146
146
146
147
147
147
147
149
149
149
149
150
150
151
151
152
153
154
154
154
154
156
157
157
157
158
158
158
7 Sorbitan esters and polysorbates 162
TIM COTTRELL AND JUDITH VAN PEIJ
7.1 Introduction 162
7.2 Historical development 162
7.3 Production 163
7.3.1 Production of sorbitan esters 163
7.3.2 Production of polysorbates 166
7.4 Physicochemical properties 167
7.5 Emulsifiers in solution 169
7.5.1 Emulsions 169
7.5.2 Molecular arrangement and critical micelle concentrations (CMC) 170
7.5.3 Effect of temperature 172
7.5.4 Protein emulsifier interactions 172
7.5.5 Solubilization and microemulsions 173
6.6.4 Control of sugar crystallisation
6.6.5 Aeration and foam stabilisation
6.6.6 Anti-microbial properties
6.7 Physico-chemical properties of sucrose esters
6.7.1 Solubility
6.7.2 pH stability
6.7.3 Thermal stability
6.7.4 Preparation of sucrose ester solutions
6.8 Food applications
6.8.1 Dressing and sauces
6.8.1.1 Sterilised emulsified sauces
6.8.1.2 Mayonnaise-like products and dressings
6.8.2 Confectionery
6.8.2.1 Caramels and high boils (candies)
6.8.2.2 Chocolate
6.8.2.3 Marshmallow
6.8.2.4 Tablets
6.8.3 Bakery
6.8.3.1 Spongecakes
6.8.3.2 Biscuits
6.8.3.3 Bread
6.8.4 Icings and fillings
6.8.4.1 Flat icings
6.8.4.2 Butter cream icings
6.8.4.3 Fluffy icings
6.8.4.4 Fat fillings
6.8.5 Ice cream
6.9 Legal status
6.9.1 Europe
6.9.2 USA
6.9.3 Canada
6.9.4 Japan
References
CONTENTS
7.6 Applications 175
7.6.1 Fine bakers wares 175
7.6.2 Bread 176
7.6.3 Active dry yeast 177
7.6.4 Beverage 178
7.6.5 Dairy 178
7.6.6 Margarine and spreads 179
7.6.7 Chocolate and confectionery coatings 180
7.7 Regulations 180
7.8 Toxicology 181
7.9 Concluding remarks 183
References 183
Propylene glycol fatty acid esters 186
FLEMING V. SPARS0 AND NIELS KROG
8.1 Introduction 186
8.2 Chemistry and physical properties 186
8.2.1 Pure, synthetic propylene glycol fatty acid esters 186
8.2.2 Commercial mixed fatty acid esters of propylene glycol 188
8.3 Production 193
8.3.1 Regulatory status 195
8.4 Food applications 196
8.4.1 Aerated bakery products and cake mixes 196
8.4.2 Sponge cakes, fat-free cakes 198
8.4.3 Dessert products, toppings and non-dairy whipping creams 199
8.4.4 Other applications 204
References 204
StearoyI-2-lactylates and oleoyl lactylates 206
TROY BOUTTE AND LARRY SKOGERSON
9.1 Introduction 206
9.2 Lactylate regulations 207
9.3 Lactylate manufacturing 208
9.4 Lactylate chemistry 211
9.5 Lactylate applications 212
9.6 Interactions between lactylates and starch 213
9.7 Interactions between lactylates and proteins 215
9.8 Lactylates in yeast-raised bakery products and crumb softening 215
9.9 Dough strengthening 217
9.10 Cakes and chemically leavened baked goods 218
9.11 Lactylate use in cookies and crackers 220
9.12 Application of lactylates in pastas 223
References 224
CONTENTS xi
10 Ammonium phosphatides 226
VIGGO NORN
10.1 Introduction 226
10.2 Production of ammonium phosphatides 226
10.3 Physical and chemical properties of ammonium phosphatides 228
10.4 Food applications of ammonium phosphatides 230
10.5 Other food applications 235
10.6 Summary 236
References 236
Appendix 1 Hydrophile lipophyle balance 237
Appendix 2 E-numbers, names and synonyms of
food emulsifiers 238
Appendix 3 Summary of food emulsifier applications 241
Appendix 4 Recommended analytical methods for
food emulsifiers - list of references 243
Index 245
|
| any_adam_object | 1 |
| building | Verbundindex |
| bvnumber | BV019376610 |
| callnumber-first | T - Technology |
| callnumber-label | TP455 |
| callnumber-raw | TP455 |
| callnumber-search | TP455 |
| callnumber-sort | TP 3455 |
| callnumber-subject | TP - Chemical Technology |
| classification_rvk | VN 8000 |
| classification_tum | LEB 433f CIT 175f |
| ctrlnum | (OCoLC)55633802 (DE-599)BVBBV019376610 |
| dewey-full | 664/.06 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.06 |
| dewey-search | 664/.06 |
| dewey-sort | 3664 16 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie Chemie-Ingenieurwesen |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01888nam a2200517zc 4500</leader><controlfield tag="001">BV019376610</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20040901 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">040827s2004 xxuad|| |||| 00||| eng d</controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="a">2004046411</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1405118024</subfield><subfield code="c">hardback : acidfree paper</subfield><subfield code="9">1-4051-1802-4</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)55633802</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV019376610</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="044" ind1=" " ind2=" "><subfield code="a">xxu</subfield><subfield code="c">US</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield><subfield code="a">DE-83</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP455</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664/.06</subfield><subfield code="2">22</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">VN 8000</subfield><subfield code="0">(DE-625)147623:253</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 433f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CIT 175f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Emulsifiers in food technology</subfield><subfield code="c">edited by Robert J. Whitehurst</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Ames, Iowa [u.a.]</subfield><subfield code="b">Blackwell Publ.</subfield><subfield code="c">2004</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XVI, 247 S.</subfield><subfield code="b">Ill., graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">aFood additives</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">aEmulsions</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">aDispersing agents</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Emulgator</subfield><subfield code="0">(DE-588)4152115-8</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Dispersionsmittel</subfield><subfield code="0">(DE-588)4150197-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Zusatzstoff</subfield><subfield code="0">(DE-588)4117735-6</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Emulgator</subfield><subfield code="0">(DE-588)4152115-8</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Zusatzstoff</subfield><subfield code="0">(DE-588)4117735-6</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="1"><subfield code="a">Dispersionsmittel</subfield><subfield code="0">(DE-588)4150197-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Whitehurst, Robert J.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">HBZ Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012839831&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-012839831</subfield></datafield></record></collection> |
| id | DE-604.BV019376610 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T19:58:52Z |
| institution | BVB |
| isbn | 1405118024 |
| language | English |
| lccn | 2004046411 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-012839831 |
| oclc_num | 55633802 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-83 |
| owner_facet | DE-M49 DE-BY-TUM DE-83 |
| physical | XVI, 247 S. Ill., graph. Darst. |
| publishDate | 2004 |
| publishDateSearch | 2004 |
| publishDateSort | 2004 |
| publisher | Blackwell Publ. |
| record_format | marc |
| spelling | Emulsifiers in food technology edited by Robert J. Whitehurst Ames, Iowa [u.a.] Blackwell Publ. 2004 XVI, 247 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index aFood additives aEmulsions aDispersing agents Emulgator (DE-588)4152115-8 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Dispersionsmittel (DE-588)4150197-4 gnd rswk-swf Zusatzstoff (DE-588)4117735-6 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Emulgator (DE-588)4152115-8 s DE-604 Zusatzstoff (DE-588)4117735-6 s Dispersionsmittel (DE-588)4150197-4 s Whitehurst, Robert J. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012839831&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Emulsifiers in food technology aFood additives aEmulsions aDispersing agents Emulgator (DE-588)4152115-8 gnd Lebensmittel (DE-588)4034870-2 gnd Dispersionsmittel (DE-588)4150197-4 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| subject_GND | (DE-588)4152115-8 (DE-588)4034870-2 (DE-588)4150197-4 (DE-588)4117735-6 |
| title | Emulsifiers in food technology |
| title_auth | Emulsifiers in food technology |
| title_exact_search | Emulsifiers in food technology |
| title_full | Emulsifiers in food technology edited by Robert J. Whitehurst |
| title_fullStr | Emulsifiers in food technology edited by Robert J. Whitehurst |
| title_full_unstemmed | Emulsifiers in food technology edited by Robert J. Whitehurst |
| title_short | Emulsifiers in food technology |
| title_sort | emulsifiers in food technology |
| topic | aFood additives aEmulsions aDispersing agents Emulgator (DE-588)4152115-8 gnd Lebensmittel (DE-588)4034870-2 gnd Dispersionsmittel (DE-588)4150197-4 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| topic_facet | aFood additives aEmulsions aDispersing agents Emulgator Lebensmittel Dispersionsmittel Zusatzstoff |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012839831&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT whitehurstrobertj emulsifiersinfoodtechnology |