Food Hydrocolloids

Structure, Properties, and Functions

von Nishinari, Etsushiro Doi, Katsuyoshi Nishinari, International Conference and Industrial Exhibition on Food Hydrocolloids

528 Seiten, Hardcover

Kurzbeschreibung des Verlags

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.

• ISBN: 9780306445941
• Sprache: Englisch
• Erscheinungsdatum: 01.03.1994
• Größe: 260 x 183 mm
• Verlag: Springer Nature
• Herausgegeben von: K. Nishinari, E. Doi