05244nam 2200649Ia 450 991102003140332120230617005353.01-280-21303-597866102130300-470-79928-50-470-99574-21-4051-4799-7(CKB)1000000000342027(EBL)238380(OCoLC)475948126(SSID)ssj0000146371(PQKBManifestationID)11164960(PQKBTitleCode)TC0000146371(PQKBWorkID)10185805(PQKB)10927736(MiAaPQ)EBC238380(EXLCZ)99100000000034202720040528d2004 uy 0engur|n|---|||||txtccrEmulsifiers in food technology /edited by Robert J. WhitehurstAmes, Iowa Blackwell Pub.20041 online resource (266 p.)Description based upon print version of record.1-4051-1802-4 Includes bibliographical references and index.Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties3.3.4 SolubilityEmulsifiers 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 physFood additivesEmulsionsDispersing agentsFood additives.Emulsions.Dispersing agents.664.06664/.06Whitehurst Robert J867730MiAaPQMiAaPQMiAaPQBOOK9911020031403321Emulsifiers in food technology2003108UNINA02434nam 22005415 450 99664786760331620250208115229.09789819787029981978702510.1007/978-981-97-8702-9(MiAaPQ)EBC31900202(Au-PeEL)EBL31900202(CKB)37498919100041(OCoLC)1499722273(DE-He213)978-981-97-8702-9(EXLCZ)993749891910004120250208d2025 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierPattern Recognition and Artificial Intelligence 4th International Conference, ICPRAI 2024, Jeju Island, South Korea, South Korea, July 03–06, 2024, Proceedings, Part I /edited by Christian Wallraven, Cheng-Lin Liu, Arun Ross1st ed. 2025.Singapore :Springer Nature Singapore :Imprint: Springer,2025.1 online resource (787 pages)Lecture Notes in Computer Science,1611-3349 ;148929789819787012 9819787017 This volume constitutes the refereed proceedings of the 4th International Conference on Pattern Recognition and Artificial Intelligence, ICPRAI 2024, held in Jeju Island, South Korea, during July 03-06, 2024. The 69 full papers presented together with 08 short papers were carefully reviewed and selected from a total of 135 submissions. The conference focuses on topics that includes advanced deep learning approaches for image and document processing, generative AI, novel analysis methods for medical data, and biometrics. .Lecture Notes in Computer Science,1611-3349 ;14892Image processingDigital techniquesComputer visionComputer Imaging, Vision, Pattern Recognition and GraphicsImage processingDigital techniques.Computer vision.Computer Imaging, Vision, Pattern Recognition and Graphics.006Wallraven Christian1784791Liu Cheng-Lin861045Ross Arun1784792MiAaPQMiAaPQMiAaPQBOOK996647867603316Pattern Recognition and Artificial Intelligence4316346UNISA