Logo - springer
Slogan - springer

Food Science & Nutrition | Food Emulsifiers and Their Applications

Food Emulsifiers and Their Applications

Hasenhuettl, Gerard L., Hartel, Richard W (Eds.)

Originally published under: Hartel, R.W.

2nd ed. 2008, XIV, 426 p.

Available Formats:
eBook
Information

Springer eBooks may be purchased by end-customers only and are sold without copy protection (DRM free). Instead, all eBooks include personalized watermarks. This means you can read the Springer eBooks across numerous devices such as Laptops, eReaders, and tablets.

You can pay for Springer eBooks with Visa, Mastercard, American Express or Paypal.

After the purchase you can directly download the eBook file or read it online in our Springer eBook Reader. Furthermore your eBook will be stored in your MySpringer account. So you can always re-download your eBooks.

 
$79.99

(net) price for USA

ISBN 978-0-387-75284-6

digitally watermarked, no DRM

Included Format: PDF

download immediately after purchase


learn more about Springer eBooks

add to marked items

Hardcover
Information

Hardcover version

You can pay for Springer Books with Visa, Mastercard, American Express or Paypal.

Standard shipping is free of charge for individual customers.

 
$109.00

(net) price for USA

ISBN 978-0-387-75283-9

free shipping for individuals worldwide

usually dispatched within 3 to 5 business days


add to marked items

Softcover
Information

Softcover (also known as softback) version.

You can pay for Springer Books with Visa, Mastercard, American Express or Paypal.

Standard shipping is free of charge for individual customers.

 
$109.00

(net) price for USA

ISBN 978-1-4419-2590-9

free shipping for individuals worldwide

usually dispatched within 3 to 5 business days


add to marked items

  • Integrates theoretical background with practical orientation and serves as the definitive reference on Food Emulsifiers
  • Offers practitioners an organized overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food

Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. Written for food technologists as well as R & D and product development personnel, begins with the design and preparation of emulsifiers (including interactions with other food ingredients), which leads in to product categories, including dairy, infant nutrition, bakery, confectionery, and margarine, followed by nutrition improvement and processing techniques.

Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida.

Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.

Content Level » Research

Keywords » emulsifiers - emulsions - food - food science - processing

Related subjects » Chemistry - Food Science & Nutrition - Physical Chemistry

Table of contents / Preface / Sample pages 

Popular Content within this publication 

 

Articles

Read this Book on Springerlink

Services for this book

New Book Alert

Get alerted on new Springer publications in the subject area of Food Science.