Food Hydrocolloids
Functionalities and Applications
Buch in deiner Nähe kaufen
Beschreibung
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.
Introduces the definition, classification, source and structure of hydrocolloids Provides a comprehensive description of hydrocolloids functionalities and food-related applications Covers the new developments in fundamental knowledge and practice
Autor*in
Yapeng Fang
Themen in »Food Hydrocolloids«
Food Hydrocolloids Functionalities Food applications Mechanisms New developments