Name: Food Hydrocolloids: Structures, Properties, and Functions (en Inglés)
SKU: 58165859
Price: 54.22 USD
Availability: InStock
Author: Nishinari, K. ; Doi, E.

portada Food Hydrocolloids: Structures, Properties, and Functions (en Inglés)

Food Hydrocolloids: Structures, Properties, and Functions (en Inglés)

Formato

Libro Físico

Editorial

Springer

Autor

Nishinari, K. ; Doi, E.

Idioma

Inglés

N° páginas

510

Encuadernación

Tapa Blanda

Dimensiones

25.4x17.8x2.7 cm

Peso

0.91 kg.

ISBN13

9781461360599

Categorías

Química física
Bioquímica

Food Hydrocolloids: Structures, Properties, and Functions (en Inglés)

Nishinari, K. ; Doi, E. (Autor) · Springer · Tapa Blanda

Libro Nuevo Importado

Envío: 16 a 23 días háb.

$ 108.45$ 54.22

-50%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan más de 100 unidades

$ 54.22

Llega entre el 11 Sep y el 24 Sep a Quito, Pichincha. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Food Hydrocolloids: Structures, Properties, and Functions (en Inglés)"

It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.