Functional Food Gel

Author: Hu Guohua (Editor)
Publisher:
Publish Date: 2004-01-01
Features: This book systematically introduces the basic concepts, structure, physicochemical properties, production processes, and industrial applications of functional food gums. Its content covers six major categories and nearly 100 natural biologically derived food gums. The book also discusses the compatibility and blending methods of various types of food gums. It focuses on the blending methods of food gums that exhibit synergistic and enhancing effects. The author also provides an introduction to dietary fiber and its functions. This book integrates fundamental theories, latest research progress, and application achievements, serving as both a reference for scientific and technical personnel and a practical technical guide. It is suitable for technical personnel in the food and chemical industries involved in research, health, safety testing, quality inspection, production, and management. It can also be used as a reference book for faculty and students of relevant majors in colleges and universities.