Shulph Ink
Food Hydrocolloids: Functionalities and Applications
Food Hydrocolloids: Functionalities and Applications
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Excellent- More about Food Hydrocolloids: Functionalities and Applications
The book provides a comprehensive overview of hydrocolloids, their definition, classification, source, structure, functionalities, and food-related applications. It emphasizes the basic concepts and mechanisms underlying their functionalities and highlights recent developments in fundamental knowledge and practice. It is useful for students and professionals in food science, technology, and biopolymers.
Format: Paperback / softback
Length: 524 pages
Publication date: 20 May 2022
Publisher: Springer Verlag, Singapore
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.
Weight: 813g
Dimension: 235 x 155 (mm)
ISBN-13: 9789811603228
Edition number: 1st ed. 2021
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