000			01560cam a22002897a 4500
001			27729
005			20230423231244.0
008			121204s2010 nyua b 001 0 eng d
020			_a9781441925909
049			_bPITLIB
050	0	0	_aTP455 _b.F667 2010
245	0	0	_aFood emulsifiers and their applications / _cGerard L. Hasenhuettl, Richard W. Hartel, editors _h[book]
250			_a2nd ed.
260			_aNew York : _bSpringer, _cc2010. _94430
300			_axiv, 426 p. : _bill.
449		0	_a•w001– New Arrivals- Dec. 2012
504			_aIncludes bibliographical references and index
505	0		_aOverview of food emulsifiers -- Synthesis and commercial preparation of food emulsifiers -- Analysis of food emulsifiers -- Emulsifier-carbohydrate interactions -- Protein/emulsifier interactions -- Physiochemical aspects of an emulsifier functionality -- Emulsifiers in dairy products and dairy substitutes -- Emulsifiers in infant nutritional products -- Applications of emulsifiers in baked foods -- Emulsifiers in confectionery -- Margarines and spreads -- Application of emulsifiers to reduce fat and enhance nutritional quality -- Guidelines for processing emulsion-based foods -- Forecasting the future of food emulsifiers
650		0	_aFood additives _96658
650		0	_aDispersing agents _936651
690		4	_a0049 สำนักการศึกษาทั่วไป _9132
700	1		_aHasenhuettl, Gerard L., _d1944- _936652
700	1		_aHartel, Richard W., _d1951- _936640
942			_cBK
988			_c27729
999			_c27729 _d27729