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Food gels /
The food technologist who wishes to produce a gelled product is faced with two basic options for achieving the desired effect; whether to use a protein or a polysaccharide. Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: - Poly...
| Call Number: | Libro Electrónico |
|---|---|
| Other Authors: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
Dordrecht :
Springer,
1990.
|
| Series: | Elsevier applied food science series.
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| Subjects: | |
| Online Access: | Texto completo |
Table of Contents:
- 1. Agar
- 2. Alginates
- 3. Carrageenans
- 4. Casein
- 5. Egg Protein Gels
- 6. Gellan Gum
- 7. Gelatine
- 8. Mixed Polymer Gels
- 9. Muscle Proteins
- 10. Pectin
- 11. Whey Proteins.