Food Hydrocolloids, Glicksman, Martin

Название: Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids
ISBN: 1849738831 ISBN-13(EAN): 9781849738835
Издательство: Royal Society of Chemistry
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Цена: 168890.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.

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.

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: 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: Nussinovitch, Amos (the Hebrew University Of Jerusalem, Rehovot, Israel) Hirashima, Madoka (mie University, Japan)
Название: More cooking innovations
ISBN: 1138084093 ISBN-13(EAN): 9781138084094
Издательство: Taylor&Francis
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Цена: 193950.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book presents unique hydrocolloids, such as arabinoxylan and mesquite meal, will pave the way to new and fascinating recipes and cooking techniques. This book will serve to advance both the evolution and revolution that are occurring with hydrocolloid uses in the kitchen.

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
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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: 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
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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: Monferrer, Albert
Название: Hydrocolloids in Food Product Development
ISBN: 0367895528 ISBN-13(EAN): 9780367895525
Издательство: Taylor&Francis
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Цена: 163330.00 T
Наличие на складе: Нет в наличии.

Автор: Fang
Название: Food Hydrocolloids
ISBN: 9811603227 ISBN-13(EAN): 9789811603228
Издательство: Springer
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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: Glicksman, Martin
Название: Food Hydrocolloids
ISBN: 0367258897 ISBN-13(EAN): 9780367258894
Издательство: Taylor&Francis
Рейтинг:
Цена: 58170.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.

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.

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.