| 书目名称 | Food Emulsifiers and Their Applications | | 编辑 | Gerard L. Hasenhuettl,Richard W. Hartel | | 视频video | http://file.papertrans.cn/345/344973/344973.mp4 | | 图书封面 |  | | 描述 | Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hy | | 出版日期 | Book 19971st edition | | 关键词 | carbohydrate; development; food; protein; synthesis | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4757-2662-6 | | isbn_ebook | 978-1-4757-2662-6 | | copyright | Springer Science+Business Media Dordrecht 1997 |
The information of publication is updating
|
|
|Archiver|手机版|小黑屋|
派博传思国际
( 京公网安备110108008328)
GMT+8, 2025-9-12 10:52
发表于 2025-3-21 17:59:35
