Polysaccharide Dispersions
Chemistry and Technology in Food
Seiten
1997
Academic Press Inc (Verlag)
978-0-12-733865-1 (ISBN)
Academic Press Inc (Verlag)
978-0-12-733865-1 (ISBN)
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Polysaccharides are the subject of heightened interest, and this book is a study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli.
Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background.
Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background.
Origin and Characteristics of PolysaccharidesThe polysaccharide-Water InterfaceState-and Path-Dependent PropertiesConcentration Regimes and Mathematical ModelingAdditivity, Complementarity and SynergismThermal ProcessingIsolation, Purification and CharacterizationClassificationsSaccharides in Fat Replacement
Erscheint lt. Verlag | 10.12.1997 |
---|---|
Reihe/Serie | Food Science and Technology |
Mitarbeit |
Herausgeber (Serie): Steve Taylor |
Verlagsort | San Diego |
Sprache | englisch |
Maße | 162 x 235 mm |
Gewicht | 510 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-12-733865-9 / 0127338659 |
ISBN-13 | 978-0-12-733865-1 / 9780127338651 |
Zustand | Neuware |
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