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Emulsifiers In Food Technology; Ed. By Robert J. Whitehurst by Robert J. Whitehurst is a engineering available to read on EtoBox.
What is Emulsifiers In Food Technology; Ed. By Robert J. Whitehurst about?
Emulsifiers are essential components of many industrial foodrecipes, whether they be added for the purpose of water/oilemulsification in its simplest form, for textural and organolepticmodification, for shelf life enhancement, or as complexing orstabilising agents for other components such as starch orprotein. Each chapter in this volume considers one of the main chemicalgroups of food emulsifiers. Within each group the structures of theemulsifiers are considered, together with their modes of ac
Who reads Emulsifiers In Food Technology; Ed. By Robert J. Whitehurst?
It is typically read by working professionals who need an authoritative practice reference.
Common subject areas: medicine, law, business, engineering.
- Author
- Robert J. Whitehurst
- Publisher
- Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
- Published
- 2004
- Language
- EN
- ISBN
- 9781405147996
- Category
- engineering
- Subjects
- Engineering, Cooking, Technology
- Updated
- 2026-03-25
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