The Science of the Structure and Properties of Food Colloids and Gels and Their Deliciousness
ISBN978-4-86043-856-2
Engineering the design and manufacturing to achieve the desired texture!
Jiggly, chewy, smooth... the allure and secret of deliciousness lies in the texture! A detailed explanation of the texture and taste of food gels, as well as chewing and swallowing!
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basic information
"The Science of Structure, Properties, and Deliciousness of Food Colloids and Gels" ■Format: Booklet: B5 size, 420 pages / PDF version (CD or download) ■Price: 42,000 yen + tax ■Supervised by: Yoshimasa Yamano ■Published by: NTS Part 1: Formation and Characteristics of Food Gels Chapter 1: Formation of Gel-like Foods Chapter 2: Mechanism of Food Gel Formation Part 2: Texture, Deliciousness, and Chewing/Swallowing of Gel-like Foods Chapter 1: Texture of Gel-like Foods Chapter 2: Deliciousness of Gels Chapter 3: Chewing and Swallowing of Gels Part 3: Preparation, Structure, and Deliciousness of Emulsion Foods Chapter 1: Emulsion Foods Chapter 2: Preparation and Texture/Deliciousness of Emulsion Gels Part 4: Particles and Gels Chapter 1: Structure and Properties of Food Hydrocolloids Chapter 2: Particle Size of Glutinous Rice Flour and Properties of Dispersion Pastes Chapter 3: Effects of Particle and Dispersion Medium Properties on Food Texture
Price information
List price: 42,000 yen + tax
Price range
P2
Delivery Time
P2
Applications/Examples of results
Jelly Pudding Gel-like food Dairy products Soy milk Whipped cream Chocolate Lactic acid bacteria / Fermented foods Agar Soybeans Liquid fats Food hydrocolloids Glutinous rice flour
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NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and passes it on to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.
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