Food Hydrocolloids, Glicksman, Martin

Название: Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids
ISBN: 1849738831 ISBN-13(EAN): 9781849738835
Издательство: Royal Society of Chemistry
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Цена: 25333.00 р.
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Описание: The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.

Автор: Nussinovitch, Amos (the Hebrew University Of Jerusalem, Rehovot, Israel) Hirashima, Madoka (mie University, Japan)
Название: More cooking innovations
ISBN: 1138084093 ISBN-13(EAN): 9781138084094
Издательство: Taylor&Francis
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Цена: 29093.00 р.
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Описание: This book presents unique hydrocolloids, such as arabinoxylan and mesquite meal, will pave the way to new and fascinating recipes and cooking techniques. This book will serve to advance both the evolution and revolution that are occurring with hydrocolloid uses in the kitchen.

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
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Цена: 21437.00 р.
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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: Monferrer, Albert
Название: Hydrocolloids in Food Product Development
ISBN: 0367895528 ISBN-13(EAN): 9780367895525
Издательство: Taylor&Francis
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Цена: 24499.00 р.
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Автор: Fang
Название: Food Hydrocolloids
ISBN: 9811603227 ISBN-13(EAN): 9789811603228
Издательство: Springer
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Цена: 18167.00 р.
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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
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Цена: 8726.00 р.
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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: Glicksman, Martin
Название: Food Hydrocolloids
ISBN: 0367258897 ISBN-13(EAN): 9780367258894
Издательство: Taylor&Francis
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Цена: 8726.00 р.
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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, Amos
Название: Cooking Innovations
ISBN: 143987588X ISBN-13(EAN): 9781439875889
Издательство: Taylor&Francis
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Цена: 16078.00 р.
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Автор: Glucksman, Martin
Название: Food Hydrocolloids
ISBN: 0367278340 ISBN-13(EAN): 9780367278342
Издательство: Taylor&Francis
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Цена: 19140.00 р.
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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
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Цена: 59793.00 р.
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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.