| 书目名称 | Food Hydrocolloids | | 副标题 | Structures, Properti | | 编辑 | Katsuyoshi Nishinari,Etsushiro Doi | | 视频video | | | 图书封面 |  | | 描述 | It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international confer | | 出版日期 | Book 1993 | | 关键词 | Polysaccharid; food industry; food processing; nutrition; physiology; polysaccharides; processing | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-2486-1 | | isbn_softcover | 978-1-4613-6059-9 | | isbn_ebook | 978-1-4615-2486-1 | | copyright | Springer Science+Business Media New York 1993 |
The information of publication is updating
|
|
发表于 2025-3-21 19:36:36
