| 查看: 344 | 回复: 6 | ||
| 【奖励】 本帖被评价5次，作者prestoua增加金币 3.5 个 | ||
| 当前主题已经存档。 | ||
[资源]
【转贴】Emulsifiers in Food Technology【已搜无重复】
|
||
|
Emulsifiers in Food Technology By Robert J. Whitehurst Publisher: Wiley-Blackwell Number Of Pages: 264 Publication Date: 2004-09-24 ISBN-10 / ASIN: 1405118024 ISBN-13 / EAN: 9781405118026 Binding: Hardcover Product Description: Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein. Each chapter in this volume considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel. http://mihd.net/lw2q5t0 http://www.mediafire.com/?gjrmjo2o1mz http://rapidshare.com/files/117379861/oiaschkology_1405118024.rar |
回复此楼» 猜你喜欢
电子科技大学（深圳）高等研究院陈明豪课题组招收推免硕士研究生
已经有816人回复
-
金铜纳米合成
已经有0人回复
-
食品科学论文润色/翻译怎么收费?
已经有200人回复
-
求助1977版中国药典，非常感谢！！！
已经有1人回复
-
萝卜干防腐 馊酸味 微生物
已经有1人回复
-
求助bncc来源的金黄色葡萄球菌批号
已经有1人回复
-
国自然和省自然祈祷
已经有52人回复
-
祈福今年面上得中
已经有14人回复
-
国社科又开始会评了，不知道这次命运如何
已经有14人回复
-
基金评审意见有问题
已经有5人回复
2楼2008-06-01 05:32:14