Emulsifiers in food technology:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford
Blackwell Pub.
2004
|
| Schlagworte: | |
| Online-Zugang: | FRO01 UBG01 Volltext |
| Beschreibung: | Includes bibliographical references and index Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein. Each chapter in this volume considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel |
| Beschreibung: | 1 Online-Ressource (xvi, 247 pages) |
| ISBN: | 9780470995747 0470995742 1405147997 9781405147996 1280213035 9781280213038 |
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| 500 | |a Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein. Each chapter in this volume considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel | ||
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Datensatz im Suchindex
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| dewey-full | 664/.06 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.06 |
| dewey-search | 664/.06 |
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| discipline | Chemie / Pharmazie |
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| id | DE-604.BV043387015 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:24:32Z |
| institution | BVB |
| isbn | 9780470995747 0470995742 1405147997 9781405147996 1280213035 9781280213038 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028805599 |
| oclc_num | 184983555 |
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| physical | 1 Online-Ressource (xvi, 247 pages) |
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| spelling | Emulsifiers in food technology edited by Robert J. Whitehurst Oxford Blackwell Pub. 2004 1 Online-Ressource (xvi, 247 pages) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein. Each chapter in this volume considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel TECHNOLOGY & ENGINEERING / Food Science bisacsh Dispersing agents fast Emulsions fast Food additives fast Food additives Emulsions Dispersing agents Lebensmittel (DE-588)4034870-2 gnd rswk-swf Dispersionsmittel (DE-588)4150197-4 gnd rswk-swf Zusatzstoff (DE-588)4117735-6 gnd rswk-swf Emulgator (DE-588)4152115-8 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Emulgator (DE-588)4152115-8 s 1\p DE-604 Zusatzstoff (DE-588)4117735-6 s Dispersionsmittel (DE-588)4150197-4 s 2\p DE-604 Whitehurst, Robert J. Sonstige oth Erscheint auch als Druck-Ausgabe, Hardcover 1-4051-1802-4 https://onlinelibrary.wiley.com/doi/book/10.1002/9780470995747 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Emulsifiers in food technology TECHNOLOGY & ENGINEERING / Food Science bisacsh Dispersing agents fast Emulsions fast Food additives fast Food additives Emulsions Dispersing agents Lebensmittel (DE-588)4034870-2 gnd Dispersionsmittel (DE-588)4150197-4 gnd Zusatzstoff (DE-588)4117735-6 gnd Emulgator (DE-588)4152115-8 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4150197-4 (DE-588)4117735-6 (DE-588)4152115-8 |
| 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 | TECHNOLOGY & ENGINEERING / Food Science bisacsh Dispersing agents fast Emulsions fast Food additives fast Food additives Emulsions Dispersing agents Lebensmittel (DE-588)4034870-2 gnd Dispersionsmittel (DE-588)4150197-4 gnd Zusatzstoff (DE-588)4117735-6 gnd Emulgator (DE-588)4152115-8 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Dispersing agents Emulsions Food additives Lebensmittel Dispersionsmittel Zusatzstoff Emulgator |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/9780470995747 |
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