Hydrocolloids

Name: Hydrocolloids
Brand: Our Knowledge Publishing
SKU: 9786207215355
Price: 24.86 EUR
Availability: InStock

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

Автор: Fernanda Hart Weber

Език:

Корици: С меки корици

Издател: Our Knowledge Publishing

Наличност: Външен склад

Изпращаме след 5-8 дни

24.86 € 48.62 лв

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

Информация за книгата

Автор

Fernanda Hart Weber

Език

Английски език

Корици

Книга - С меки корици

Издадена

2024

страници

EAN

9786207215355

Enbook ID

45148640

Издател

Our Knowledge Publishing

Теглоt

Размери

150 x 220

Пълно описание

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

Информация за книгата

Пълно описание

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