Hydrocolloids

Name: Hydrocolloids
Brand: Our Knowledge Publishing
SKU: 9786207215355
Price: 23.47 EUR
Availability: InStock

Physico-chemical, thermal and rheological characterization of hydrocolloids. DE

Autor: Fernanda Hart Weber

Jazyk:

Väzba: Brožovaná

Vydavateľ: Our Knowledge Publishing

Dostupnosť: Skladom u dodávateľa

Odosielame za 5-8 dní

23.47 €

Starch is one of the most widely used hydrocolloids in the food industry due to its abundance and lo...

Informácie o knihe

Autor

Fernanda Hart Weber

Jazyk

Angličtina

Väzba

Kniha - Brožovaná

Vydalo

2024

Stránok

EAN

9786207215355

Enbook ID

45148640

Vydavateľ

Our Knowledge Publishing

Hmotnosť

Rozmery

150 x 220

Kompletný popis

Starch is one of the most widely used hydrocolloids in the food industry due to its abundance and low cost. It is used as an ingredient in various foods, as a thickening agent, gelling agent, stabilizer and fat substitute. The food industry has been making use of non-starch hydrocolloids, which improve the rheological and textural properties of foods, increase moisture retention and maintain the technological quality of products during storage (Funami et al., 2005). Several studies have been carried out to clarify the effect of hydrocolloids on the rheology and texture changes of starch-based foods. Most studies have been conducted to understand the effect of hydrocolloids on the processes of starch gelatinization and retrogradation (Yoshimura et al., 1996; Gudmundsson et al., 1991; Funami et al., 2005), increased water absorption capacity and greater stability in freezing and thawing cycles (Lee et al., 2002). The starch granule is a semi-crystalline particle composed of the polysaccharides amylose and amylopectin.

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Hydrocolloids

Physico-chemical, thermal and rheological characterization of hydrocolloids. DE

Informácie o knihe

Kompletný popis

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