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...
Other Authors: | , , |
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Format: | eBook |
Language: | English |
Published: |
Singapore
Springer Nature Singapore
2021, 2021
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Edition: | 1st ed. 2021 |
Subjects: | |
Online Access: | |
Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- Chapter 1. Introduction to food hydrocolloids
- Chapter 2. Solution properties
- Chapter 3. Rheological and thickening properties
- Chapter 4. Gelling properties
- Chapter 5. Emulsifying properties
- Chapter 6.Liquid Foaming Properties
- Chapter 7. Tribological and sensory properties
- Chapter 8. Coating and film-forming properties
- Chapter 9. Self-assembling properties
- Chapter 10. Flavour delivery
- Chapter 11. Encapsulation and targeted release
- Chapter 12. Replacement of fat or starch
- Chapter 13. Structuring for elderly foods
- Chapter 14. Bioactivities
- Chapter 15. Dietary Fibers: Structural Aspects and Nutritional Implications