Hydrocolloids

Name: Hydrocolloids
Brand: Our Knowledge Publishing
SKU: 9786207215355
Price: 534 CZK
Availability: InStock

Physico-chemical, thermal and rheological characterization of hydrocolloids. DE

Autor: Fernanda Hart Weber

Jazyk:

Vazba: Brožovaná

Vydavatel: Our Knowledge Publishing

Dostupnost: Skladem u dodavatele

Odesíláme za 5-8 dnů

534 Kč

Starch is one of the most widely used hydrocolloids in the food industry due to its abundance and lo...

Informace o knize

Autor

Fernanda Hart Weber

Jazyk

Angličtina

Vazba

Kniha - Brožovaná

Vydáno

2024

Stránek

EAN

9786207215355

Enbook ID

45148640

Vydavatel

Our Knowledge Publishing

Hmotnost

Rozměry

150 x 220

Kompletní popis

Starch is one of the most widely used hydrocolloids in the food industry due to its abundance and low cost. It is used as an ingredient in various foods, as a thickening agent, gelling agent, stabilizer and fat substitute. The food industry has been making use of non-starch hydrocolloids, which improve the rheological and textural properties of foods, increase moisture retention and maintain the technological quality of products during storage (Funami et al., 2005). Several studies have been carried out to clarify the effect of hydrocolloids on the rheology and texture changes of starch-based foods. Most studies have been conducted to understand the effect of hydrocolloids on the processes of starch gelatinization and retrogradation (Yoshimura et al., 1996; Gudmundsson et al., 1991; Funami et al., 2005), increased water absorption capacity and greater stability in freezing and thawing cycles (Lee et al., 2002). The starch granule is a semi-crystalline particle composed of the polysaccharides amylose and amylopectin.

Mohlo by vás zajímat

Zákaznicí kteří koupili tuto knihu koupili také

Nejčastěji hledané

Categories

Authors

Publishers

Produkty

Produkty

Nejčastěji hledané

Categories

Authors

Publishers

Produkty

Produkty

Hydrocolloids

Physico-chemical, thermal and rheological characterization of hydrocolloids. DE

Informace o knize

Kompletní popis

Mohlo by vás zajímat

Zákaznicí kteří koupili tuto knihu koupili také