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Emulsifiers in Food Technology

to those previously unfamiliar with their functions, and provides a state of the art account of their chemistry, manufacture, application and;

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Food Emulsifiers and Their Applications

by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can;

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Emulsifiers

crystallisation properties of non-trans fat is discussed. The third chapter provides a brief account of emulsifiers/stabilisers and their role;

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Biosurfactants and Biotechnology

, mechanisms, and propertiesof biosurfactants and biological emulsifiers .. . critically assesses their role in enhanced oil recoveryand other;

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Handbook of Hydrocolloids

since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function;

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Proteins in Food Processing

testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group;

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Microbial Biosurfactants and their Environmental and Industrial Applications

(pesticide, heavy metals and oil spill cleanup). This comprehensive book on biosurfactants and their environmental and industrial applications offers;

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Microbial Biosurfactants and their Environmental and Industrial Applications

(pesticide, heavy metals and oil spill cleanup). This comprehensive book on biosurfactants and their environmental and industrial applications offers;

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Upcycling Legume Water

environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such;

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Upcycling Legume Water

environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such;

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Emulsions

industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced;

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Food Processing and Production

of food production. It is necessary for making food edible, enabling preservation, toxin removal, and distribution and marketing. This is achieved;

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Ingredient Interactions

Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food;

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Aromatic Herbs in Food

components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety;

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Handbook of Hydrocolloids

on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre;

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Food Colloids

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food;

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Cooking Innovations

and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book;

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Food Shelf Life Stability

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and;

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Kosher Food Production

The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher;

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Nanoencapsulation of Food Bioactive Ingredients

ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving;

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Improving and Tailoring Enzymes for Food Quality and Functionality

industry, and enzyme applications in specific food commodities. Provides readers with the latest information on enzymes and their;

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Food Additives Data Book

approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and;

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Applied Food Science and Engineering with Industrial Applications

background of technologies and their potential applications in food preservation. The volume's broad perspective reflects the expertise;

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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 properties. For example in ice cream, the;

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Wild Plants, Mushrooms and Nuts

from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects;

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Nanotechnology and Nanomaterial Applications in Food, Health, and Biomedical Sciences

and their healthcare. The book is broken into three parts that cover: nanotechnology techniques for biomedical applications nanoparticles and;

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Nanotechnology and Nanomaterial Applications in Food, Health, and Biomedical Sciences

and their healthcare. The book is broken into three parts that cover: nanotechnology techniques for biomedical applications;

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