| |
|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNINA9910140511603321 |
|
|
Autore |
Norn Viggo |
|
|
Titolo |
Emulsifiers in food technology / / Viggo Norn |
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Chichester, [England] : , : Wiley Blackwell, , 2015 |
|
©2015 |
|
|
|
|
|
|
|
|
|
ISBN |
|
1-118-92125-9 |
1-5231-1065-1 |
1-118-92126-7 |
1-118-92127-5 |
|
|
|
|
|
|
|
|
Edizione |
[Second edition.] |
|
|
|
|
|
Descrizione fisica |
|
1 online resource (369 p.) |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Food additives |
Emulsions |
Dispersing agents |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
Description based upon print version of record. |
|
|
|
|
|
|
Nota di bibliografia |
|
Includes bibliographical references at the end of each chapters and index. |
|
|
|
|
|
|
|
|
Nota di contenuto |
|
Introduction to food emulsifiers and colloidal system -- Lecithins -- Ammonium phosphatides -- Mono- and diglycerides -- Acid esters of mono- and diglycerides -- Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifers in bread making -- Sucrose esters -- Polyglycerol esters -- PGPR polyglycerolpolyricinoleate E476 -- Propylene glycol fatty acid esters -- Stearoyl-2-lactylates and oleoyl lactylates -- Sorbitan esters and polysorbates -- Application of emulsifiers in dairy and ice cream products -- Regulation of food emulsifiers in the European Union -- Analysis of emulsifiers. |
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
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. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, |
|
|
|
|
|
|
|
|
|
|
|
|
|
the strengthening of dough, crumb softening an |
|
|
|
|
|
|
2. |
Record Nr. |
UNINA9910150188203321 |
|
|
Titolo |
Advances in Corporate Branding / / edited by John M. T. Balmer, Shaun M. Powell, Joachim Kernstock, Tim Oliver Brexendorf |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
London : , : Palgrave Macmillan UK : , : Imprint : Palgrave Macmillan, , 2017 |
|
|
|
|
|
|
|
|
|
ISBN |
|
|
|
|
|
|
|
|
Edizione |
[1st ed. 2017.] |
|
|
|
|
|
Descrizione fisica |
|
1 online resource (XIII, 205 p.) |
|
|
|
|
|
|
Collana |
|
Journal of Brand Management: Advanced Collections |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Customer relations - Management |
Strategic planning |
Leadership |
Industrial organization |
Customer Relationship Management |
Business Strategy and Leadership |
Organization |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Nota di contenuto |
|
Chapter 1 Introduction: Current state and future directions for research on corporate brand management -- Chapter 2 Explicating corporate brands and their management: Reflections and directions from 1995 -- Chapter 3 The importance of corporate brand personality traits to a successful 21st century business -- Chapter 4 Managing the franchised brand: The franchisees' perspective -- Chapter 5 Alliance brands: Building corporate brands through strategic alliances? -- Chapter 6 The role of internal branding in the delivery of employee brand promise -- Chapter 7 An integrated approach to corporate branding -- Chapter 8 Finding sources of brand value: Developing a stakeholder model of brand equity -- Chapter 9 The organic view of the brand: A brand value co-creation model -- Chapter 10 Corporate brand orientation: What is |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
This prestigious edited collection of articles from the Journal of Brand Management discusses the impact of research on our understanding of corporate brand characteristics and corporate brand management to date. A wide range of topics are covered, including franchise brand management, co-creation of corporate brands, alliance brands, the role of internal branding in the delivery of employee brand promise, and the expansion into new approaches. Advances in Corporate Branding is essential reading for those undertaking a PhD programme or by upper level students looking for rigorous academic material on the subject and for scholars and discerning practitioners, acting as 'advanced introductions'. |
|
|
|
|
|
|
|
| |