| 청구기호 |
Z5185.F66 |
| 형태사항 |
X, 522 p. 148 illus., 26 illus. in color. online resource.
|
| 언어 |
English |
| 내용 |
Chapter 01. Overview of Food Emulsifiers -- Chapter 02. Synthesis and Commercial Preparation of Food Emulsifiers -- Chapter 03. Analysis of Food Emulsifiers -- Chapter 04. Emulsifier-Carbohydrate Interactions -- Chapter 05. Protein/Emulsifier Interactions -- Chapter 06. Physicochemical Aspects of an Emulsifier Function -- Chapter 07. EMULSIFIERS IN DAIRY PRODUCTS AND DAIRY SUBSTITUTES -- Chapter 08. Emulsifiers in Infant Nutritional Products -- Chapter 09. Current Emulsifier Trends in Dressings & Sauces -- Chapter 10. Applications of Emulsifiers in Baked Foods -- Chapter 11. Emulsifiers in Confectionery -- Chapter 12. Emulsifier Applications in Meat Products -- Chapter 13. Margarines and Spreads -- Chapter 14. Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality -- Chapter 15. Guidelines for Processing Emulsion-Based Foods -- Chapter 16. Future Trends of Emulsifiers and Other Food Ingredients.
|
| 주제 |
Microbiology.
Food—Biotechnology.
Physical chemistry.
Food Microbiology. --http://scigraph.springernature.com/things/product-market-codes/L23040
Food Science. --http://scigraph.springernature.com/things/product-market-codes/C15001
Physical Chemistry. --http://scigraph.springernature.com/things/product-market-codes/C21001
|
| 보유판 및 특별호 저록 |
Springer eBooks
|
| ISBN |
9783030291877 |
| 기타 표준번호 |
10.1007/978-3-030-29187-7 |
