Food Hydrocolloids Functionalities and Applications

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...

Full description

Bibliographic Details
Other Authors: Fang, Yapeng (Editor), Zhang, Hongbin (Editor), Nishinari, Katsuyoshi (Editor)
Format: eBook
Language:English
Published: Singapore Springer Nature Singapore 2021, 2021
Edition:1st ed. 2021
Subjects:
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
Description
Summary: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
Physical Description:XI, 524 p. 149 illus., 90 illus. in color online resource
ISBN:9789811603204