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Emulsifiers in food technology
Author
Title
Emulsifiers in food technology / Viggo Norn.
ISBN
9781118921272
1118921275
9781118921258
1118921259
9780470670637 (cloth)
Edition
Second edition.
Publication
Chichester, West Sussex, UK ; Hoboken, NJ, USA : Wiley Blackwell, 2015.
Physical Description
1 online resource ( 342 pages)
Local Notes
Access is available to the Yale community.
Notes
Electronic reproduction. Palo Alto, Calif. Available via World Wide Web.
Description based on online resource; title from digital title page (viewed on November 20, 2014).
Access and use
Access restricted by licensing agreement.
Other formats
Print version: Norn, Viggo. Emulsifiers in food technology Second edition. Chichester, West Sussex, UK ; Hoboken, NJ : John Wiley & Sons Inc., [2014]
Format
Books / Online
Language
English
Added to Catalog
November 26, 2014
Bibliography
Includes bibliographical references and index.
Contents
Introduction to food emulsifiers and colloidal system
Lecithins
Ammonium phosphatides
Mono- and diglycerides
Acid esters of mono- and diglycerides
Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifers in bread making
Sucrose esters
Polyglycerol esters
PGPR polyglycerolpolyricinoleate E476
Propylene glycol fatty acid esters
Stearoyl-2-lactylates and oleoyl lactylates
Sorbitan esters and polysorbates
Application of emulsifiers in dairy and ice cream products
Regulation of food emulsifiers in the European Union
Analysis of emulsifiers.
Subjects
Also listed under
ebrary, Inc.
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