Описание: The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.
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.
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.
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