國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Food emulsifiers and their applications

Hartel, Richard W.

Food emulsifiers and their applications

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food emulsifiers and their applicationsedited by Gerard L. Hasenhuettl, Richard W. Hartel.
其他作者:	Hasenhuettl, Gerard L.
出版者:	Cham :Springer International Publishing :2019.
面頁冊數:	x, 522 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
標題:	Food additives.
電子資源:	https://doi.org/10.1007/978-3-030-29187-7
ISBN:	9783030291877$q(electronic bk.)

Food emulsifiers and their applications
Food emulsifiers and their applications[electronic resource] /edited by Gerard L. Hasenhuettl, Richard W. Hartel. - 3rd ed. - Cham :Springer International Publishing :2019. - x, 522 p. :ill. (some col.), digital ;24 cm.

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.

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product's ingredient statement. Modern consumers are seeking products that are "all natural." Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.

ISBN: 9783030291877$q(electronic bk.)

Standard No.: 10.1007/978-3-030-29187-7doiSubjects--Topical Terms:

276980
Food additives.

LC Class. No.: TP455 / .F663 2019

Dewey Class. No.: 664.06

Food emulsifiers and their applications
LDR:03504nmm a2200337 a 4500 001 569191
003 DE-He213
005 20200205141859.0
006 m d
007 cr nn 008maaau
008 200723s2019 sz s 0 eng d
020 $a 9783030291877$q(electronic bk.)
020 $a 9783030291853$q(paper)
024 7 $a 10.1007/978-3-030-29187-7 $2 doi
035 $a 978-3-030-29187-7
040 $a GP $c GP
041 0 $a eng
050 4 $a TP455 $b .F663 2019
072 7 $a PSG $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
082 0 4 $a 664.06 $2 23
090 $a TP455 $b .F686 2019
245 0 0 $a Food emulsifiers and their applications $h [electronic resource] / $c edited by Gerard L. Hasenhuettl, Richard W. Hartel.
250 $a 3rd ed.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a x, 522 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a 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.
520 $a Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product's ingredient statement. Modern consumers are seeking products that are "all natural." Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.
650 0 $a Food additives. $3 276980
650 0 $a Dispersing agents. $3 196669
650 1 4 $a Food Microbiology. $3 235295
650 2 4 $a Food Science. $3 274110
650 2 4 $a Physical Chemistry. $3 273698
700 1 $a Hasenhuettl, Gerard L. $3 276978
700 1 $a Hartel, Richard W. $3 276979
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-3-030-29187-7
950 $a Biomedical and Life Sciences (Springer-11642)