Artículos relacionados a Food Hydrocolloids: Structures, Properties, and Functions

Food Hydrocolloids: Structures, Properties, and Functions - Tapa dura

 
9780306445941: Food Hydrocolloids: Structures, Properties, and Functions
Tapa dura
ISBN 10: 0306445948 ISBN 13: 9780306445941
Editorial: Springer, 1994

Sinopsis

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.

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Reseña del editor

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

Biografía del autor

Katsuyoshi Nishinari is a special appointment professor at the Graduate School of Human Life Science, Osaka City University. He organized a collaborative research group on gellan gum in the Research Group on Polymer Gels in the Society of Polymer Science, Japan, and has been a recipient of the JSFST, JSR and JSBR awards and Food Hydrocolloids Trust Medal.

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Editorial
Springer
Año de publicación
1994
Idioma
Inglés
ISBN 10 
0306445948
ISBN 13 
9780306445941
Encuadernación
Tapa dura
Número de páginas
528
Editor
Doi E., Nishinari K.
Contacto del fabricante
ROXIO
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