Автор: Fang Yapeng, Zhang Hongbin, Nishinari Katsuyoshi Название: Food Hydrocolloids: Functionalities and Applications ISBN: 9811603197 ISBN-13(EAN): 9789811603198 Издательство: Springer Цена: 18167.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice.
Автор: Nussinovitch Название: Hydrocolloid Applications ISBN: 1461379334 ISBN-13(EAN): 9781461379331 Издательство: Springer Рейтинг: Цена: 22203.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Water-soluble gums are beneficial in many fields, including food, agricul- ture, adhesives, biotechnology, ceramics, cosmetics, explosives, paper, tex- tiles and texturization, among many others. It is almost impossible to spend a day without directly or indirectly enjoying their qualities. This book on hydrocolloid applications is divided into two major portions. The first is devoted to a few important gelling and non-gelling gums, their sources, the raw materials from which they are manufactured, their structures, functions and properties, followed by their food applica- tions. The second part of the book details gums' industrial, non-food uses in a unique way: it assumes the reader's unfamiliarity with the many fields in which gums can be useful. It, therefore, provides a broad introduction to the development, technology and many aspects of gums' major non-food uses, as well as giving detailed explanations of where, when and how gums are incorporated into products in these industries. The text is also accom- panied by a detailed index, designed to help the reader locate information easily. I wish to thank the publishers for giving me the opportunity to write this book. Their patience is very much appreciated. I wish to thank my editor Camille Vainstein for working shoulder-to-shoulder with me when time was getting short and Dr Zippora Gershon for supporting me with references and good advice over the years.
Описание: The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.
Автор: K. Nishinari; E. Doi Название: Food Hydrocolloids ISBN: 1461360595 ISBN-13(EAN): 9781461360599 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of an international conference and industrial exhibition held in Tsukuba, Japan, November 16-20, 1992
Автор: Glucksman, Martin Название: Food Hydrocolloids ISBN: 0367278340 ISBN-13(EAN): 9780367278342 Издательство: Taylor&Francis Рейтинг: Цена: 19140.00 р. Наличие на складе: Поставка под заказ.
Описание: First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
Автор: Yemenicioglu, Ahmet (izmir Institute Of Technology) Название: Edible food packaging with natural hydrocolloids and active agents ISBN: 036735019X ISBN-13(EAN): 9780367350192 Издательство: Taylor&Francis Рейтинг: Цена: 21437.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book provides readers with state-of-the-art developments in antimicrobial, antioxidant and bioactive packaging based on natural hydrocolloids and active agents.
Автор: Fang Название: Food Hydrocolloids ISBN: 9811603227 ISBN-13(EAN): 9789811603228 Издательство: Springer Рейтинг: Цена: 18167.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice.
Автор: Glicksman Martin Название: Food Hydrocolloids ISBN: 0367258986 ISBN-13(EAN): 9780367258986 Издательство: Taylor&Francis Рейтинг: Цена: 8726.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
Автор: Phillips, Glyn O. Название: Handbook Of Hydrocolloids ISBN: 0128201045 ISBN-13(EAN): 9780128201046 Издательство: Elsevier Science Рейтинг: Цена: 59793.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds.
Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences.
Название: Physical Functions of Hydrocolloids ISBN: 125826336X ISBN-13(EAN): 9781258263362 Издательство: Неизвестно Цена: 4589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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