國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Food hydrocolloidsfunctionalities an...

Fang, Yapeng.

Food hydrocolloidsfunctionalities and applications /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food hydrocolloidsedited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari.
其他題名:	functionalities and applications /
其他作者:	Fang, Yapeng.
出版者:	Singapore :Springer Singapore :2021.
面頁冊數:	xi, 524 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Hydrocolloids.
電子資源:	https://doi.org/10.1007/978-981-16-0320-4
ISBN:	9789811603204$q(electronic bk.)

Food hydrocolloidsfunctionalities and applications /
Food hydrocolloidsfunctionalities and applications /[electronic resource] :edited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari. - Singapore :Springer Singapore :2021. - xi, 524 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9789811603204$q(electronic bk.)

Standard No.: 10.1007/978-981-16-0320-4doiSubjects--Topical Terms:

301218
Hydrocolloids.

LC Class. No.: TP456.H93 / F66 2021

Dewey Class. No.: 664.06

Food hydrocolloidsfunctionalities and applications /
LDR:02286nmm a2200325 a 4500 001 598294
003 DE-He213
005 20210518113758.0
006 m d
007 cr nn 008maaau
008 211025s2021 si s 0 eng d
020 $a 9789811603204$q(electronic bk.)
020 $a 9789811603198$q(paper)
024 7 $a 10.1007/978-981-16-0320-4 $2 doi
035 $a 978-981-16-0320-4
040 $a GP $c GP
041 0 $a eng
050 4 $a TP456.H93 $b F66 2021
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.06 $2 23
090 $a TP456.H93 $b F686 2021
245 0 0 $a Food hydrocolloids $h [electronic resource] : $b functionalities and applications / $c edited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari.
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2021.
300 $a xi, 524 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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.
520 $a 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.
650 0 $a Hydrocolloids. $3 301218
650 1 4 $a Food Science. $3 274110
650 2 4 $a Biochemistry, general. $3 273649
700 1 $a Fang, Yapeng. $3 891998
700 1 $a Zhang, Hongbin. $3 891999
700 1 $a Nishinari, Katsuyoshi. $3 467653
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-16-0320-4
950 $a Biomedical and Life Sciences (SpringerNature-11642)