دانلود کتاب پايدار كننده هاي غذايي (استابیلایزر) ، عوامل سفت كننده و ايجاد كننده ژل در مواد غذایی نوشته آلن ایمسون
کتاب فوق اطلاعاتی پیرامون پایدار کننده های مواد غدایی می تواندی کسب کنید برای دانشجویان صنایع غدایی این کتاب بصورت زبان اصلی می باشد.
Stabilisers, thickeners and gelling agents are inherent in almost all living organisms. They determine a number of critical functions including moisture binding and control, structure and flow behaviour that enable organisms to thrive in a natural environment. For use in food products, the functional materials are carefully extracted from various 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, and gelatine, an animal by-product giving characteristic melt-in-the-mouth gels. 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. With stringent regulations in place governing the use of additives, it is unlikely that many new polymers will be approved and researchers must employ the current range of products to deliver the range of attributes needed for their particular food products. The correct application of these materials is a fascinating topic that continues to engage the attentions of many expert researchers. Over recent years, investigative techniques have shed more light on the fine structure of the polymers to enhance the understanding of network formation and how they combine with other polymers. These structures determine a number of properties in finished foods, such as emulsion stability, the long-term suspension of fortified beverages using ‘fluid gels’ and for giving rich, creamy eating qualities.
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نام :کتاب پايدار كننده هاي غذايي (استابیلایزر) ، عوامل سفت كننده و ايجاد كننده ژل در مواد غذایی
نویسنده : آلن ایمسون
تعداد صفحات :۳۷۲
زبان : انگلیسی