Автор: K. Nishinari; E. Doi Название: Food Hydrocolloids ISBN: 1461360595 ISBN-13(EAN): 9781461360599 Издательство: Springer Рейтинг: Цена: 104480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Proceedings of an international conference and industrial exhibition held in Tsukuba, Japan, November 16-20, 1992
Автор: Glicksman Martin Название: Food Hydrocolloids ISBN: 0367258986 ISBN-13(EAN): 9780367258986 Издательство: Taylor&Francis Рейтинг: Цена: 58170.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
Автор: Glicksman, Martin Название: Food Hydrocolloids ISBN: 0367258757 ISBN-13(EAN): 9780367258757 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Невозможна поставка. Описание: First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
Автор: Yemenicioglu, Ahmet (izmir Institute Of Technology) Название: Edible food packaging with natural hydrocolloids and active agents ISBN: 036735019X ISBN-13(EAN): 9780367350192 Издательство: Taylor&Francis Рейтинг: Цена: 142910.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The book provides readers with state-of-the-art developments in antimicrobial, antioxidant and bioactive packaging based on natural hydrocolloids and active agents.
Автор: Adil Gani, F.A. Masoodi, Umar Shah Название: Food Hydrocolloids as Encapsulating Agents in Delivery Systems ISBN: 1138600148 ISBN-13(EAN): 9781138600140 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Невозможна поставка. Описание: This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients, covering such hydrocolloids as starches, gums, beta-glucan, and protein.
Автор: Fang Yapeng, Zhang Hongbin, Nishinari Katsuyoshi Название: Food Hydrocolloids: Functionalities and Applications ISBN: 9811603197 ISBN-13(EAN): 9789811603198 Издательство: Springer Цена: 121110.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: 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.
Автор: Glucksman, Martin Название: Food Hydrocolloids ISBN: 0367278340 ISBN-13(EAN): 9780367278342 Издательство: Taylor&Francis Рейтинг: Цена: 127600.00 T Наличие на складе: Нет в наличии. Описание: First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
Название: Food Hydrocolloids ISBN: 0367258889 ISBN-13(EAN): 9780367258887 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Невозможна поставка. Описание: First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
Автор: Phillips, Glyn O. Название: Handbook Of Hydrocolloids ISBN: 0128201045 ISBN-13(EAN): 9780128201046 Издательство: Elsevier Science Рейтинг: Цена: 398620.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds.
Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences.
Автор: Seyed M.A. Razavi Название: Emerging Natural Hydrocolloids: Rheology and Functions ISBN: 1119418666 ISBN-13(EAN): 9781119418665 Издательство: Wiley Рейтинг: Цена: 273450.00 T Наличие на складе: Невозможна поставка. Описание: Der erste Leitfaden zu den Funktionen, Strukturen und Anwendungen nat 1/4rlicher Hydrokolloide. Heutzutage liegt der Nachdruck auf einer gesundheitsbewussten Lebensweise und Ern hrung. Die Nachfrage nach nat 1/4rlichen Lebensmitteln w chst st ndig, und nat 1/4rliche Hydrokolloide sind so beliebt wie nie zuvor. Sie dienen als Dickungsmittel, Stabilisatoren, Geliermittel, Fettersatz und Bindemittel. Als nat 1/4rliche, pflanzenbasierte Polymere erf 1/4llen sie eine Vielzahl der Funktionen handels 1/4blicher Inhaltsstoffe wie Xanthan, Guar, Gummiarabikum, Pektin und St rke. Dar 1/4ber hinaus bieten sie aufgrund der h ufig enthaltenen aktiven biologischen Stoffe und ballaststoffreichen Zusammensetzung gesundheitliche Vorteile. Sie k nnen pr biotische Wirkung haben und den Cholesterinspiegel senken. Die Anwendung diese neuartige Hydrokolloide ist noch immer unzureichend erforscht. Emerging Natural Hydrocolloids m chte hier Abhilfe schaffen und bietet einen fundierten œberblick 1/4ber strukturell-funktionale Zusammenh nge, rheologische Aspekte und die potenzielle N 1/4tzlichkeit insbesondere in der Lebensmittel- und Pharmaindustrie. Dieses praktische Nachschlagewerk - bietet einen umfassenden und aktuellen œberblick 1/4ber die derzeit verf 1/4gbaren Forschungsergebnisse zu nat 1/4rlichen Hydrokolloiden. - untersucht die Hauptfunktionen und rheologischen Aspekte neuartiger Hydrokolloide. - informiert 1/4ber m gliche Anwendungen von Biopolymeren in Lebensmitteln und Arzneistoffen. - zeigt die Zusammenarbeit international t tiger Lebensmittelwissenschaftler. Emerging Natural Hydrocolloids: Rheology and Functions bietet Wissenschaftlern, Ingenieuren, Technologen und Forschern einen einzigartigen und tiefen Einblick in die Welt neuartiger Hydrokolloide, deren Anwendungen, Eigenschaften und m glicher Vorteile.
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