Catálogo de publicaciones - libros
Polysaccharide Dispersions: Chemistry and Technology in Food
Resumen/Descripción – provisto por la editorial en inglés
Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background.Key Features
* Contains fundamental principles, practical applications, and new discoveries regarding polysaccharides
* Presents material in a simple, easy to understand style
* Focuses exclusively on the food industry
Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Año de publicación | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | 1998 | ScienceDirect |
Información
Tipo de recurso:
libros
ISBN electrónico
978-0-12-733865-1
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
1998
