Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida.
Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, Madison, WI.
3 Ebooks by Gerard L. Hasenhuettl
Gerard L. Hasenhuettl & Richard W Hartel: Food Emulsifiers and Their Applications
Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be expanded to include mixing of mutually insoluble …
PDF
English
€128.39
Richard W Hartel & Gerard L. Hasenhuettl: Food Emulsifiers and Their Applications
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized …
PDF
English
DRM
€91.32
Gerard L. Hasenhuettl & Richard W. Hartel: Food Emulsifiers and Their Applications
Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi- …
PDF
English
€287.83
