000 03117nam a22004335i 4500
999 _c361180
_d361180
001 361180
003 ES-MaUEC
005 20230102121330.0
006 a||||fo|||| 00| 0
007 cr nn nnnaamaa
008 210518s2021 si | s |||| 0|eng d
020 _a9789811603204
024 7 _a10.1007/978-981-16-0320-4
_2doi
040 _aES-MaUEC
_bspa
_cES-MaUEC
_dES-MaUEC
050 4 _aTP455
_b2021 EB
245 0 0 _aFood Hydrocolloids :
_bFunctionalities and Applications
_cedited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari.
250 _aFirst edition 2021
264 1 _aSingapore
_bSpringer International Publishing
_c2021
300 _a1 recurso en línea (XI, 524 páginas)
_b149 ilustraciones, 90 ilustraciones a color
336 _2rdacontent
_aTexto
_btxt
337 _2rdamedia
_aelectrónico
_bc
338 _2rdacarrier
_arecurso electrónico
_bcr
347 _aArchivo de texto
_bPDF
490 0 _aBiomedical and Life Sciences (SpringerNature-11642)
490 0 _aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505 0 _aChapter 1. Introduction to food hydrocolloids -- Chapter 2. Solution properties -- Chapter 3. Rheological and thickening properties -- Chapter 4. Gelling properties -- Chapter 5. Emulsifying properties -- Chapter 6.Liquid Foaming Properties -- Chapter 7. Tribological and sensory properties -- Chapter 8. Coating and film-forming properties -- Chapter 9. Self-assembling properties -- Chapter 10. Flavour delivery -- Chapter 11. Encapsulation and targeted release -- Chapter 12. Replacement of fat or starch -- Chapter 13. Structuring for elderly foods -- Chapter 14. Bioactivities -- Chapter 15. Dietary Fibers: Structural Aspects and Nutritional Implications.
520 3 _aThe book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.
988 _aSpringer_BiomedLife_2021
650 7 _2embne
_9673596
_aAditivos alimentarios
700 1 _aFang, Yapeng.
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aZhang, Hongbin.
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aNishinari, Katsuyoshi.
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
776 0 8 _iPrinted edition:
_z9789811603198
776 0 8 _iPrinted edition:
_z9789811603211
776 0 8 _iPrinted edition:
_z9789811603228
856 4 0 _uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-16-0320-4
_zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942 _2lcc
_cLE
998 _b01/2022
_dz
_eb
_zSI