• Sign In / Register
  • Help
  • Basket0
Food Hydrocolloids: Structures, Properties, and Functions (Paperback)
  • Food Hydrocolloids: Structures, Properties, and Functions (Paperback)

Food Hydrocolloids: Structures, Properties, and Functions (Paperback)

(editor), (editor)
Paperback 510 Pages / Published: 13/07/2013
  • We can order this

Usually despatched within 3 weeks

  • This item has been added to your basket
It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.

Publisher: Springer-Verlag New York Inc.
ISBN: 9781461360599
Number of pages: 510
Weight: 994 g
Dimensions: 254 x 178 x 27 mm
Edition: Softcover reprint of the original 1st ed. 199

You may also be interested in...

Mathematics for Biological Scientists
Added to basket
Introduction to Bioinformatics
Added to basket
Chemistry for the Biosciences
Added to basket
Oxford Handbook of Medical Sciences
Added to basket
Part-work (fascículo)
Giant Molecules
Added to basket
Hormones: A Very Short Introduction
Added to basket
BIOS Instant Notes in Biochemistry
Added to basket
Exploring Proteins
Added to basket
Biochemistry for Dummies, 2nd Edition
Added to basket
Added to basket
The Cell: A Very Short Introduction
Added to basket
The Elements of Murder
Added to basket


Please sign in to write a review

Your review has been submitted successfully.