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Food Emulsifiers and Their Applications
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...
Food Emulsifiers and Their Applications
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 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 displa...
Kirk-Othmer Encyclopedia of Chemical Technology, Index to Volumes 1 - 26
The fifth edition of the Kirk-Othmer Encyclopedia of Chemical Technology builds upon the solid foundation of the previous editions, which have proven to be a mainstay for chemists, biochemists, and engineers at academic, industrial, and government institutions since publication of the first edition in 1949. The new edition includes necessary adjustments and modernisation of the content to reflect changes and developments in chemical technology. Presenting a wide scope of articles on chemical substances, properties, manufacturing, and uses; on industrial processes, unit operations in chemical engineering; and on fundamentals and scientific subjects related to the field. The Encyclopedia descr...
Triumph’s Complete Review of Dentistry
This preparatory manual is a single source reference for postgraduate exam preparation. Intense efforts have gone in preparation of the book to make it complete in all aspects. In-depth coverage of every subject in the form of synopsis is the highlight of the book. To enhance rapid reading, quick learning facts have been framed as an effective learning tool. Multiple-choice questions have been designed to suit both national and international competitive postgraduate entrance examinations.
Food Additives Handbook
"Each additive is covered in a separate, alphabetically listed entry." Entries give CAS number, properties, synonyms, use in foods, and safety profile.
Nutrition and Diet in Menopause
Nutrition and Diet in Menopause is a single comprehensive source that will provide readers with an understanding of menopause. Holistic in its approach, this volume is divided into five sections covering psychological, endocrine and lifestyle factors, metabolism and physiology, bone and nutrition, cancer and nutrition, cardiovascular factors and dietary supplements in menopause. In-depth chapters review the potential long term consequences of menopause on the overall health of women, not only at the physical level including hot flushes (flashes) , alterations to the genitourinary system, skin changes, decreased cardiovascular functions, hypertension, headache, back pain, and constipation. Written by international leaders and trendsetters, Nutrition and Diet in Menopause is essential reading for endocrinologists, cardiologists, nutritionists and all health care professionals who are interested in women’s health.
Kirk-Othmer Encyclopedia of Chemical Technology, Volume 10
Presents a wide scope of articles on chemical substances, properties, manufacturing, and uses; on industrial processes, unit operations in chemical engineering; and on fundamentals and scientific subjects related to the field. Describes established technology along with cutting edge topics of interest in the wide field of chemical technology.
