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Food Hydrocolloids: Structure, Properties, and Functions de Nishinari

Food Hydrocolloids: Structure, Properties, and Functions

Autor Nishinari, Katsuyoshi Nishinari, Etsushiro Doi
en Limba Engleză Hardback – 28 feb 1994
About 70 papers from an international conference in Tsukuba, Japan, in November 1992, discuss the various hydrocolloids that are widely used to control the viscoelasticity, emulsification, gelation, dispersion, thickening, and other textural qualities of food products. They consider the recent devel
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Specificații

ISBN-13: 9780306445941
ISBN-10: 0306445948
Pagini: 510
Greutate: 1.13 kg
Ediția:New.
Editura: Springer
Locul publicării:Boston, MA, United States

Public țintă

Research

Cuprins

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.