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020			_a9783030291877
024	7		_a10.1007/978-3-030-29187-7 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTP455 _b2019 EB
245	0	0	_aFood Emulsifiers and Their Applications _cedited by Gerard L. Hasenhuettl, Richard W. Hartel.
250			_aThird edition
264		1	_aCham, Switzerland _bSpringer International Publishing _c2019
300			_a1 recurso en línea (X, 522 páginas) _b148 ilustraciones, 26 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_atext file _bPDF
490	0		_aBiomedical and Life Sciences (Springer-11642)
505	0		_aChapter 01. Overview of Food Emulsifiers -- Chapter 02. Synthesis and Commercial Preparation of Food Emulsifiers -- Chapter 03. Analysis of Food Emulsifiers -- Chapter 04. Emulsifier-Carbohydrate Interactions -- Chapter 05. Protein/Emulsifier Interactions -- Chapter 06. Physicochemical Aspects of an Emulsifier Function -- Chapter 07. EMULSIFIERS IN DAIRY PRODUCTS AND DAIRY SUBSTITUTES -- Chapter 08. Emulsifiers in Infant Nutritional Products -- Chapter 09. Current Emulsifier Trends in Dressings & Sauces -- Chapter 10. Applications of Emulsifiers in Baked Foods -- Chapter 11. Emulsifiers in Confectionery -- Chapter 12. Emulsifier Applications in Meat Products -- Chapter 13. Margarines and Spreads -- Chapter 14. Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality -- Chapter 15. Guidelines for Processing Emulsion-Based Foods -- Chapter 16. Future Trends of Emulsifiers and Other Food Ingredients.
520	3		_aEmulsifiers, 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 dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product's ingredient statement. Modern consumers are seeking products that are "all natural." Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.
988			_aPrimersemestre_2020_BiomedLife
650		7	_2embne _9673596 _aAditivos alimentarios
650		7	_2embne _aAlimentos _9138051
700	1		_aHasenhuettl, Gerard L _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aHartel, Richard W _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9783030291853
776	0	8	_iPrinted edition: _z9783030291860
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-29187-7 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE _n0
998			_b05/2020 _dz _ea _zSI