Поиск по каталогу |
(строгое соответствие)
|
- Профессиональная
- Научно-популярная
- Художественная
- Публицистика
- Детская
- Искусство
- Хобби, семья, дом
- Спорт
- Путеводители
- Блокноты, тетради, открытки
Effect of Ozonation on Selected Properties of Starches.
В наличии
Местонахождение: Алматы | Состояние экземпляра: новый |
Бумажная
версия
версия
Автор: Hatice ?atal
ISBN: 9783639661002
Год издания: 2014
Формат книги: 60×90/16 (145×215 мм)
Количество страниц: 144
Издательство: Scholars' Press
Цена: 39744 тг
Положить в корзину
Способы доставки в город Алматы * комплектация (срок до отгрузки) не более 2 рабочих дней |
Самовывоз из города Алматы (пункты самовывоза партнёра CDEK) |
Курьерская доставка CDEK из города Москва |
Доставка Почтой России из города Москва |
Аннотация: Ozone is a powerful oxidant due to its high reactivity, penetrability, and spontaneous decomposition to a non-toxic product. There are many applications of ozone in water treatment. Ozone was approved as a strong antimicrobial agent for food processing as generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) of the U.S. in 1997. Now, the food industry is greatly interested in using ozone to prolong the shelf-life and safety of food products. Starch is an essential component of cereals and widely used in food, paper, textile and pharmaceutical industries. Especially, oxidized starch use in food industry is increasing because of its low viscosity, high stability, clarity, film forming and binding properties, which has been applied in food coatings, sealing agents in confectionery and as emulsifiers. The effects of ozonation on the physico-chemical properties, microbiological properties, pasting properties, rheological properties, structure properties and gelatinization properties of certain types of starch (i.e. wheat starch, corn starch, potato starch and rice starch) were investigated in this book.
Ключевые слова: rheology, Color, morphology, Ozone, starch, Gelatinization