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...
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| Other Authors: | , , |
| Language: | English |
| Published: |
Singapore :
Springer Singapore : Imprint: Springer,
2021.
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| Edition: | 1st ed. 2021. |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-981-16-0320-4 |
| 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. |
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| Physical Description: | XI, 524 p. 149 illus., 90 illus. in color. online resource. |
| ISBN: | 9789811603204 |