Food Hydrocolloids: Structures, Properties, and Functions - Hardcover

Hardcover

ISBN 10: 0306445948 ISBN 13: 9780306445941

Verlag: Springer, 1994

Inhaltsangabe

Polysaccharides: Structural Aspects of Some Functional Polysaccharides (A. Misaki). On the Relation StructureProperties of Some Polysaccharides Used in the Food Industry (M. Rinaudo). Gelation of Some Seaweed Polysacccharides (L. Piculell et al.). Functional Properties: Rheological and Organoleptic Properties of Food Hydrocolloids (E.R. Morris). Food Hydrocolloids in the Dairy Industry (P.M.T. Hansen). Rheological Studies of Fish Proteins (D.D. Hamann). Proteins: HeatInduced Transparent Gels of Globular Proteins (E. Doi et al.). Thermodynamic Aspects of Food Protein Functionality (V.B. Tolstoguzov). The Effect of Cooling on the Physicochemical Properties of Casein Micelle (R. Niki, Y. Sano). Emulsion: Emulsion Stability (E. Dickenson). Interaction: Mixed Polysaccharide Gels Formed between Xanthan Gum and Glucomannan (P.A. Williams et al.). Physiology and Nutrition: Physiological Aspects of Food Hydrocolloids (D.L. Topping). 52 additional articles. Index.

Details zur Ausgabe

• Verlag: Springer
• Erscheinungsdatum: 1994
• Sprache: Englisch
• ISBN 10: 0306445948
• ISBN 13: 9780306445941
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 524
• Herausgeber: Nishinari K., Doi E.
• Kontakt zum Hersteller: Dt. Universitätsverlag; buchhandel-buch@springer.com; ; Abraham-Lincoln-Str. 46; Wiesbaden; 65198; Deutschland