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Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value.The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical in
Hydrocolloids. --- Food additives. --- Additive compounds --- Additives, Food --- Chemical additives in food --- Enriched foods --- Colloids --- Gums and resins --- Engineering --- Food Science and Technology --- Colloidchemie --- 544.27
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Water in the proximity of a surface (interfacial water) is abundant on the earth. It is involved in various physical and chemical processes and crucial for biological function. Despite numerous studies of interfacial water, systematic analysis of its properties is missing in scientific literature. This book is a first comprehensive review of experimental and simulation studies of water in various confining environments, such as hydrophilic and hydrophobic surfaces, surfaces of biomolecules, porous media, etc. Systematic analysis of interfacial and confined water is based on the firm physical
Groundwater. --- Solid-liquid interfaces --- Phase diagrams. --- Thermodynamics. --- Phase rule and equilibrium --- Physical metallurgy --- Thermodynamics --- Ground water --- Subterranean water --- Underground water --- Water, Underground --- Water --- Hydrogeology --- Groundwater --- 544.27 --- 544.3 --- Phase diagrams --- 544.27 Fluids. Liquids. Gases --- Fluids. Liquids. Gases --- Chemical thermodynamics
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