Functional Properties of Food Macromolecules
Seiten
1998
|
2nd ed. 1998
Chapman and Hall (Verlag)
978-0-7514-0421-0 (ISBN)
Chapman and Hall (Verlag)
978-0-7514-0421-0 (ISBN)
When developing new food products, it is important to understand the major mechanisms of food macromolecule interactions. The book is an essential reference for food scientists who need to understand the fundamental principles that underlie functional behavior of interacting food macromolecules.
When developing new food products, it is important to understand the major mechanisms of food macromolecule interactions. The first edition of this book provided a useful scientific and theoretical base describing the reasons for polymer action. The second edition updates the substantial progress that has occurred during the last ten years in many aspects of understanding, measuring, and utilizing functional macromolecules. The shift to analyzing mixtures rather than single polymers is assessed and the relevant interactions that are known to take place between the large molecules are examined. A new chapter on high pressure processing is included to show the importance of new methodology to texturize proteins. The book is an essential reference for food scientists who need to understand the fundamental principles that underlie functional behavior of interacting food macromolecules.
When developing new food products, it is important to understand the major mechanisms of food macromolecule interactions. The first edition of this book provided a useful scientific and theoretical base describing the reasons for polymer action. The second edition updates the substantial progress that has occurred during the last ten years in many aspects of understanding, measuring, and utilizing functional macromolecules. The shift to analyzing mixtures rather than single polymers is assessed and the relevant interactions that are known to take place between the large molecules are examined. A new chapter on high pressure processing is included to show the importance of new methodology to texturize proteins. The book is an essential reference for food scientists who need to understand the fundamental principles that underlie functional behavior of interacting food macromolecules.
Dilute Solution Viscometry Of Food Biopolymers. Water and Food Macromolecules. Gelation of Globular Proteins. Gelation of Polysaccharides. Structural properties of High Solids Biopolymer Systems. Functional Properties of Protein--Polysaccharide Mixtures. High Pressure Effects on Biopolymers. Emulsions and Foams. Index
| Zusatzinfo | XVI, 348 p. |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Naturwissenschaften ► Chemie ► Analytische Chemie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-7514-0421-7 / 0751404217 |
| ISBN-13 | 978-0-7514-0421-0 / 9780751404210 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Stoffsammlung für chemische Laborpraktika mit Vorlagen für …
Buch | Hardcover (2023)
Shaker (Verlag)
CHF 76,70
