Gerard L. Hasenhuettl – författare
Visar alla böcker från författaren Gerard L. Hasenhuettl. Handla med fri frakt och snabb leverans.
5 produkter
Food Emulsifiers and Their Applications
Av Richard W Hartel, Gerard L. Hasenhuettl
E-bok, 2008
1785 kr
Lägg i varukorg
Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be expanded to include mixing of mutually insoluble phases. Foams (gas in liquid or solid) and dispersions (solids in liquids or other solids) may be …
Food Emulsifiers and Their Applications
Av Gerard L. Hasenhuettl, Richard W Hartel
E-bok, 2013
1148 kr
Lägg i varukorg
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 …
Food Emulsifiers and Their Applications
Av Gerard L. Hasenhuettl, Richard W. Hartel
Inbunden, 2019
3279 kr
Lägg i varukorg
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 …
Food Emulsifiers and Their Applications
Av Richard W. Hartel, Gerard L. Hasenhuettl
E-bok, 2019
3978 kr
Lägg i varukorg
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 …
Food Emulsifiers and Their Applications
Av Gerard L. Hasenhuettl, Richard W Hartel
Häftad, 2010
1807 kr
Tillfälligt slut
Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be expanded to include mixing of mutually insoluble phases. Foams (gas in liquid or solid) and dispersions (solids in liquids or other solids) may be …
