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Emulsifiers

This book focuses on two kinds of emulsifiers. In the first chapter, surfactant and antioxidant prop;...

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Food Emulsifiers and Their Applications

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, tex;...

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Emulsifiers in Food Technology

Emulsifiers are essential components of many industrial food recipes. They have the ability to act a;...

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Biosurfactants and Biotechnology

Here is the first comprehensive reference to examine microbial surface active agents (biosurfactants;...

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Microbial Biosurfactants and their Environmental and Industrial Applications

Microbial biosurfactants are green molecules with high application potential in environmental and in;...

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Microbial Biosurfactants and their Environmental and Industrial Applications

Microbial biosurfactants are green molecules with high application potential in environmental and in;...

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Leung's Encyclopedia of Common Natural Ingredients

The Encyclopedia of Common Natural Ingredients, Third Edition updates and expands the Second Editio;...

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Food Colloids

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice und;...

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Alkyl Polyglucosides

The on-going 'green' trend in the personal care industry coupled with global environmental concerns,;...

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Cocoa Butter and Related Compounds

This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of sever;...

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Food Shelf Life Stability

Food Shelf Life Stability provides a unique approach to understanding this critical subject by exami;...

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Surface Chemistry of Surfactants and Polymers

This book gives the reader an introduction to the field of surfactants in solution as well as polyme;...

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Kosher Food Production

The second edition of Kosher Food Production explores the intricate relationship between modern fo;...

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Proteins in Food Processing

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nut;...

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Handbook of Fat Replacers

Technology is only beginning to catch up with the public demand for foods that are low in fat and ta;...

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Nanodispersions

General introduction - Definition of nanodispersions (nanosuspensions, nanoemulsions, swollen micell;...

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Handbook of Hydrocolloids

Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, ;...

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Elsevier's Dictionary of Industrial Technology

Technical literature in the Portuguese language is very rare; this is the reason for the compilation;...

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Ingredient Interactions

Understanding interactions among food ingredients is critical to optimizing their performance and ac;...

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More Cooking Innovations

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as th;...

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Food Processing and Production

The process of transformation of agricultural products into food for consumption is termed as food p;...

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Bread and Its Fortification

Today, bread supplies over half of the caloric intake of the world's population including a high pro;...

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Bone Cements

Methyl methacrylate (MMA) is the basic component of bone cements. To use it, a dough is prepared fro;...

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Emulsions

Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable ;...

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Upcycling Legume Water

Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of ;...

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An Introduction to the Physical Chemistry of Food

Familiar combinations of ingredients and processing make the structures that give food its propertie;...

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Upcycling Legume Water

Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of ;...

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