Emulsifiers in food technology
Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than...
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| Main Author: | |
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| Format: | eBook |
| Language: | English |
| Published: |
Chichester [England] :
Wiley Blackwell,
2015.
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| Edition: | Second edition. |
| Subjects: | |
| ISBN: | 9781118921272 1118921275 0470670630 9780470670637 9781118921258 1118921259 |
| Physical Description: | 1 online resource (369 pages) : illustrations, charts, tables |
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Table of contents
| Summary: | Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening an. |
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| Bibliography: | Includes bibliographical references at the end of each chapters and index. |
| ISBN: | 9781118921272 1118921275 0470670630 9780470670637 9781118921258 1118921259 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
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