24小时热门版块排行榜

>论坛更新日志 (3347)
>虫友互识 (1528)
>休闲灌水 (714)
>导师招生 (82)
>文献求助 (58)
>论文投稿 (30)
>论文道贺祈福 (28)
>基金申请 (28)
>考博 (28)
>硕博家园 (27)
>考研 (26)
>微米和纳米 (25)
>博后之家 (24)
>教师之家 (21)
>公派出国 (17)
>找工作 (14)

返回列表

【奖励】本帖被评价158次，作者Pureland增加金币 124.4 个

本帖产生 1 个食品EPI ，点击这里进行查看

当前只显示满足指定条件的回帖，点击这里查看本话题的所有回帖

Pureland

木虫之王 (知名作家)

[资源] 分享——食品稳定剂、增稠剂与凝胶剂（英文版）

Alan Imeson, "Food Stabilisers, Thickeners and Gelling Agents"
2009 | ISBN-10: 1405132671 | 368 pages | PDF | 6 MB

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by–product giving characteristic melt–in–the–mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently–approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.

2009 | ISBN-10: 1405132671 | 368 pages | PDF | 6 MB

回复此楼

» 本帖附件资源列表

欢迎监督和反馈：小木虫仅提供交流平台，不对该内容负责。
本内容由用户自主发布，如果其内容涉及到知识产权问题，其责任在于用户本人，如对版权有异议，请联系邮箱：xiaomuchong@tal.com
附件 1 : Food_Stabilisers,_Thickeners_and_Gelling_Agents.pdf

2014-09-21 15:40:14, 5.9 M

» 收录本帖的淘帖专辑推荐

» 猜你喜欢

【实验干货】生物超薄切片+HRTEM：线粒体嵴原子像一步到位已经有0人回复
食品专业论文投稿请教已经有0人回复
食品科学论文润色/翻译怎么收费? 已经有246人回复
分享食品专业书籍《Fundamentals of Food Process Engineering》，以学习目的为主。已经有2人回复
Biomass Conversion and Biorefinery 已经有4人回复

» 本主题相关价值贴推荐，对您同样有帮助:

1楼 2014-09-21 15:40:43

已阅回复此楼关注TA 给TA发消息送TA红花 TA的回帖

相关版块跳转我要订阅楼主 Pureland 的主题更新

返回列表

☆ 无星级 ★ 一星级 ★★★ 三星级 ★★★★★ 五星级

普通表情龙兔虎猫高级回复 (可上传附件)