2008

Food Emulsifiers and Their Applications

Second Edition

Editors:

ISBN: 978-0-387-75283-9 (Print) 978-0-387-75284-6 (Online)

Table of contents (14 chapters)

  1. Front Matter

    Pages i-xiv

  2. No Access

    Book Chapter

    Pages 1-9

    Overview of Food Emulsifiers

  3. No Access

    Book Chapter

    Pages 11-37

    Synthesis and Commercial Preparation of Food Emulsifiers

  4. No Access

    Book Chapter

    Pages 39-62

    Analysis of Food Emulsifiers

  5. No Access

    Book Chapter

    Pages 63-88

    Emulsifier-Carbohydrate Interactions

  6. No Access

    Book Chapter

    Pages 89-171

    Protein/Emulsifier Interactions

  7. No Access

    Book Chapter

    Pages 173-194

    Physicochemical Aspects of an Emulsifier Functionality

  8. No Access

    Book Chapter

    Pages 195-232

    Emulsifiers in Dairy Products and Dairy Substitutes

  9. No Access

    Book Chapter

    Pages 233-261

    Emulsifiers in Infant Nutritional Products

  10. No Access

    Book Chapter

    Pages 263-284

    Applications of Emulsifiers in Baked Foods

  11. No Access

    Book Chapter

    Pages 285-305

    Emulsifiers in Confectionery

  12. No Access

    Book Chapter

    Pages 307-326

    Margarines and Spreads

  13. No Access

    Book Chapter

    Pages 327-348

    Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality

  14. No Access

    Book Chapter

    Pages 349-394

    Guidelines for Processing Emulsion-Based Foods

  15. No Access

    Book Chapter

    Pages 395-402

    Forecasting the Future of Food Emulsifiers

  16. Back Matter

    Pages 403-426