Hydrocolloids

Name: Hydrocolloids
Brand: Our Knowledge Publishing
SKU: 9786207215355
Price: 99.2 PLN
Availability: InStock

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

Autor: Fernanda Hart Weber

Język:

Oprawa: Miękka

Wydawca: Our Knowledge Publishing

Dostępność: Dostępna u dostawcy

Wysyłamy za 5-8 dni

99.20 zł

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

Informacje o książce

Autor

Fernanda Hart Weber

Język

Angielski

Oprawa

Książka - Miękka

Data wydania

2024

strony

EAN

9786207215355

Enbook ID

45148640

Wydawca

Our Knowledge Publishing

Waga

Wymiary

150 x 220

Pełny opis

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

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Pełny opis

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