Format:
1 Online-Ressource(XI, 524 p. 149 illus., 90 illus. in color.)
Edition:
1st ed. 2021.
ISBN:
9789811603204
Content:
Chapter 1. Introduction to food hydrocolloids -- Chapter 2. Solution properties -- Chapter 3. Rheological and thickening properties -- Chapter 4. Gelling properties -- Chapter 5. Emulsifying properties -- Chapter 6.Liquid Foaming Properties -- Chapter 7. Tribological and sensory properties -- Chapter 8. Coating and film-forming properties -- Chapter 9. Self-assembling properties -- Chapter 10. Flavour delivery -- Chapter 11. Encapsulation and targeted release -- Chapter 12. Replacement of fat or starch -- Chapter 13. Structuring for elderly foods -- Chapter 14. Bioactivities -- Chapter 15. Dietary Fibers: Structural Aspects and Nutritional Implications.
Content:
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. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.
Additional Edition:
ISBN 9789811603198
Additional Edition:
ISBN 9789811603211
Additional Edition:
ISBN 9789811603228
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9789811603198
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9789811603211
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9789811603228
Language:
English
DOI:
10.1007/978-981-16-0320-4
