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Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition
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Food Hydrocolloids - Structure, Properties, and Functions (Hardcover, New)
Loot Price: R2,611
Discovery Miles 26 110
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Food Hydrocolloids - Structure, Properties, and Functions (Hardcover, New)
Expected to ship within 12 - 17 working days
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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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