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Food Emulsifiers and Their Applications

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Cover of 'Food Emulsifiers and Their Applications'

Table of Contents

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    Book Overview
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    Chapter 1 Overview of Food Emulsifiers
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    Chapter 2 Synthesis and Commercial Preparation of Food Emulsifiers
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    Chapter 3 Analysis of Food Emulsifiers
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    Chapter 4 Emulsifier-Carbohydrate Interactions
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    Chapter 5 Protein/Emulsifier Interactions
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    Chapter 6 Physicochemical Aspects of an Emulsifier Function
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    Chapter 7 Emulsifiers in Dairy Products and Dairy Substitutes
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    Chapter 8 Emulsifiers in Infant Nutritional Products
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    Chapter 9 Current Emulsifier Trends in Dressings and Sauces
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    Chapter 10 Applications of Emulsifiers in Baked Foods
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    Chapter 11 Emulsifiers in Confectionery
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    Chapter 12 Emulsifier Applications in Meat Products
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    Chapter 13 Margarines and Spreads
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    Chapter 14 Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality
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    Chapter 15 Guidelines for Processing Emulsion-Based Foods
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    Chapter 16 Future Trends of Emulsifiers and Other Food Ingredients
Attention for Chapter 6: Physicochemical Aspects of an Emulsifier Function
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