Emulsifiers food technology (14 risultati)
- Brossura
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 28,96
EUR 3,45 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New. pp. 402.
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 24,84
EUR 7,60 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New. pp. 402.
- Brossura
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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EUR 24,44
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New. pp. 402.
- Brossura
Da: Books in my Basket, New Delhi, IndiaBooks in my Basket
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EUR 23,36
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Soft cover. Condizione: New. 214pp.The book Commercial Dairy Farming to produce milk with Project Profiles covers Dairy Farming, Systems of Breeding, Calf Raising, Management of Dairy Cows, Importance of Trace Minerals in Milk Production and Reproduction, Mastitis Prevention Strategies for Dry Cow, Rebotic Milking A New Concept…in Modern Milking, Safety and Nutritive Value of Genetically Modified Feeds for Animals, Modern Methods for Accurate Heat Detection in Dairy Animal Advances in Periparturient Management, Role of Rumen in Digestion of Feed for Production of Milk, Lameness An Emerging Economic Loss to Dairy Enterprises, Housing and Management of Lactating Buffaloes, Increase Your Cow?s Milk Yielding Capacity and Protein Value by Adding Right Mixing Technique, Production and Management Systems of Buffalo in India, Project Report for Dairy Farm with Fifty Murrah Buffaloes, Project Report of a Large Scale Buffalow Dairy Farm , Organized Dairy Farms, Dairy Farm and Dairy Products Pasteurised Milk, Ghee, Butter, Paneer Buffaloes 50 Nos. and Cows Jersey 50 Nos., Commercial Dairy Farm Cow and buffalow to Produce Milk and Packaging in Pouches buffalow 120 nos. and jersey cows 50 nos., Dairy Farming Buffaloes Murrah Kundi 100 Nos.
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 158,39
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Condizione: New.
- Rilegato
Da: INDOO, Avenel, NJ, U.S.A.INDOO
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EUR 160,75
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
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Da: ThriftBooks-Dallas, Dallas, TX, U.S.A.ThriftBooks-Dallas
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EUR 177,94
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Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 183,21
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Condizione: As New. Unread book in perfect condition.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 212,65
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. EMULSIFIERS IN FOOD TECHOLOGY Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilize g…as/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilizing agents for other components, such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. Emulsifiers in Food Technology, second edition, introduces emulsifiers to those previously unfamiliar with their functions and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter 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. Praise for the first edition of Emulsifiers in Food Technology: Very informative provides valuable information to people involved in this field. International Journal of Food Science & Technology A good introduction to the potential of emulsifiers in food technology a useful reference source for scientists, technologists and ingredients suppliers. Chemistry World A useful guide to the complicated array of emulsifiers presently available and their main functionalities and applications. International Dairy Journal Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Rilegato
Da: Ubiquity Trade, Miami, FL, U.S.A.Ubiquity Trade
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EUR 231,93
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Condizione: New. Brand new! Please provide a physical shipping address.
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 232,00
EUR 9,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: 15 disponibili
Condizione: New. Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. Editor(s): Norn, Viggo.… Num Pages: 360 pages. BIC Classification: TT. Category: (P) Professional & Vocational. Dimension: 251 x 169 x 22. Weight in Grams: 854. . 2015. 2nd Edition. Hardcover. . . . .
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Da: moluna, Greven, Germaniamoluna
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EUR 215,30
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Condizione: New. Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabili.
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 292,07
EUR 9,07 spedizioneSpedito in U.S.A.Quantità: 15 disponibili
Condizione: New. Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. Editor(s): Norn, Viggo.… Num Pages: 360 pages. BIC Classification: TT. Category: (P) Professional & Vocational. Dimension: 251 x 169 x 22. Weight in Grams: 854. . 2015. 2nd Edition. Hardcover. . . . . Books ship from the US and Ireland.
- Rilegato
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 334,87
EUR 31,96 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. EMULSIFIERS IN FOOD TECHOLOGY Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilize g…as/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilizing agents for other components, such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. Emulsifiers in Food Technology, second edition, introduces emulsifiers to those previously unfamiliar with their functions and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter 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. Praise for the first edition of Emulsifiers in Food Technology: Very informative provides valuable information to people involved in this field. International Journal of Food Science & Technology A good introduction to the potential of emulsifiers in food technology a useful reference source for scientists, technologists and ingredients suppliers. Chemistry World A useful guide to the complicated array of emulsifiers presently available and their main functionalities and applications. International Dairy Journal Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
