Food Gels (Elsevier Applied Food Science Series) - Image 1

£41.40

Springer Food Gels (Elsevier Applied Food Science Series)

Name: Food Gels (Elsevier Applied Food Science Series)
Brand: Springer
Price: 41.4 GBP
Availability: InStock

Food Science

About as cheap as it gets. The only time it was cheaper was 2 months ago.

£41 today · all-time low £41 (Apr 2026) · usually the usual

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 26 days • 26 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 26 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £41 (16 days, 61.5%)

Price range: £41 - £42

Price levels: 2 different prices over 26 days

Description

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: • Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration. They can be formed by heating and cooling, pH adjustment or specific ion addition . • Protein gels are characterised by a higher polymer concentration (5-10%) and are formed almost exclusively by heat denaturation. Before reaching a final decision, the technologist must take a number of factors into consideration. The purpose of this book is to help the technologist in his choice by providing fundamental practical information, in one book, on the properties of gels (and factors which influence them) for both types of biopolymer. To help the reader, each chapter is (wherever possible) organised in the same way so that, for example, information on structure will always be available in section 2. The examples in the Applications section of each chapter are not meant to be exhaustive, but to illustrate the various ways in which the particular polymer can be used to form a gelled product.

Product Specifications

Brand: Springer
Format: paperback
ASIN: 9401068259
Category: Books > Subjects > Science, Nature & Maths > Food & Farming > Food Science
Domain: Amazon UK
Release Date: 13 October 2011
Listed Since: 20 September 2013

Barcode

No barcode data available

Springer Food Gels (Elsevier Applied Food Science Series)

About as cheap as it gets. The only time it was cheaper was 2 months ago.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Physical Gels from Biological and Synthetic Polymers

Polymer Gels: Synthesis and Characterization (Gels Horizons: From Science to Smart Materials)

Physics of Polymer Gels

Physical Properties of Polymeric Gels

Molecular Gels: Structure and Dynamics: Volume 25 (Monographs in Supramolecular Chemistry)

Polymer Gels: Science and Fundamentals (Gels Horizons: From Science to Smart Materials)

Advances in Food Rheology and Its Applications: Development in Food Rheology

CRC Press Smart Polymers in Biotechnology and Biomedicine Book

Recent Advances in Gel Chemistry: Properties and Applications

Food Hydrocolloids: Characteristics, Properties and Structures (Food Science and Technology): Characteristics, Properties & Structures

Taylor & Francis Polysaccharide Hydrogels Biomedical Book

Macroporous Polymers: Production Properties and Biotechnological/Biomedical Applications

Gel Chemistry: Interactions, Structures and Properties: 96 (Lecture Notes in Chemistry, 96)

Polymeric Gels: Characterization, Properties and Biomedical Applications (Woodhead Publishing Series in Biomaterials)

Gels in the Conservation of Art

Art Jello: Creating a Unique Dessert

Polysaccharides-Based Hydrogels: Synthesis, Characterization and Applications

Springer Molecular Gels - Self-Assembled Fibrillar Networks

Handbook of Hydrocolloids (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Physical Techniques for the Study of Food Biopolymers

Nano Design for Smart Gels (Micro and Nano Technologies)

Introduction to Sol-Gel Processing: 1 (The International Series in Sol-Gel Processing: Technology & Applications, 1)

Bijels: Bicontinuous Particle-stabilized Emulsions: Volume 10 (Soft Matter Series)

Organogels: Thermodynamics, Structure, Solvent Role, and Properties (SpringerBriefs in Materials)