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Food Hydrocolloids: Structure, Properties, and Functions

Edited by Katsuyoshi Nishinari, Edited by Etsushiro Doi

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normal price: R 2 732.95

Price: R 2 459.95

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| book description |

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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Normally shipped | This title will take longer to obtain, and should be delivered in 6-8 weeks
Publisher | Kluwer Academic Publishers Group
Published date |
Language |
Format | Hardback
Pages | 508
Dimensions | 260 x 178 x 32mm (L x W x H)
Weight | 1134g
ISBN | 978-0-3064-4594-1
Readership Age |
BISAC | technology / food science

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Normally shipped | Available from overseas. Usually dispatched in 14 days
Readership Age |

Normal Price | R 3 806.95
Price | R 3 426.95 | on special |

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Broken Country: AMAZON'S BOOK OF THE YEAR - THE MILLION-COPY BESTSELLER

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