Food Emulsifiers and Their Applications Book Reviews
Food Emulsifiers and Their Applications by Gerard L. Hasenhuettl & Richard W. Hartel Book Summary
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.
Book Name | Food Emulsifiers and Their Applications |
Genre | Engineering |
Author | Gerard L. Hasenhuettl & Richard W. Hartel |
Published | 01 April 2008, Tuesday |
Language | English |
E-Book Size | 5.12 MB |
Food Emulsifiers and Their Applications (Gerard L. Hasenhuettl & Richard W. Hartel) Book Reviews 2024
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Summary of Food Emulsifiers and Their Applications by Gerard L. Hasenhuettl & Richard W. Hartel
The Food Emulsifiers and Their Applications book written by Gerard L. Hasenhuettl & Richard W. Hartel was published on 01 April 2008, Tuesday in the Engineering category. A total of 142 readers of the book gave the book 0 points out of 5.
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