Handbook of hydrocolloids
Bok · Engelsk · 2009
| Medvirkende | |
|---|---|
| Utgitt | Oxford : WP - Woodhead Publishing , 2009
|
| Omfang | XXIV, 924 s. : ill., diagr.
|
| Utgave | 2nd ed.
|
| Opplysninger | Introduction to food hydrocolloids / P.A. Williams and G.O. Phillips -- Hydrocolloids and emulsion stability / E. Dickinson -- The health aspects of hydrocolloids / C.A. Edwards and A. L. Garcia -- Agar / R. Armisén and F. Galatas -- Starch / P. Taggard and J.R. Mitchell -- Gelatin / I.J. Haug and K.I. Draget -- Carrageenan and furcellaran / A.P. Imeson -- Xanthan gum / G. Sworn -- Gellan gum / G. Sworn -- Galactomannans / W.C. Wielinga -- Gum arabic P.A. Williams and G.O. Phillips -- Pectins / H.-U. Endress and S.H. Christiansen -- Milk proteins / J.O. Regan, M.P. Ennis and D.M. Mulvihill -- Egg proteins / M. Anton, F. Nau and V. Lechevalier -- Vegetable protein isolates / S. González-Peréz -- Protein-polysaccharide complexes and coacervates / C. Schmitt, L. Aberkane and C. Sanchez -- Gum ghatti / S. Al-Assaf, G.O. Phillips and V. Amar-- Other exudates : tragancanth, karaya, mesquite gum and larchwood arabinogalactans / Y. López-Franco, I. Higuera-Ciapara, F.M. Goycoolea and W. Wang -- Xyloglucan / K. Nishinari, M. Takemasa, K. Yamatoya and M. Shirakawa -- Curdlan / K. Nishinari, H. Zhang and F. Funami -- Other microbial polysaccharides : pullulan, scleroglucan, elsinan, levan, alternan, dextran / J.K. Park and T. Khan -- Cereal [beta]-glucans / D.G. Steveson and G.E. Inglett -- Arabinoxylans / M.S. Izydorczyk -- Soluble soybean polysaccharide / H. Maeda and A. Nakamura -- Cellulosics / J.C.F. Murray -- Bacterial cellulose / J.K. Park, J. Y. Jung and T. Khan -- Microcrystalline cellulose / G. Krawczyk, A. Venables and D. Tuason -- Hydrocolloids for coatings and adhesives / A. Nussinovitch-- Alginates / K.I. Draget-- Inulin / D. Meyer and J.-P. Blaauwhoed --Chitin and chitosan hydrogels / R.A.A. Muzzarelli and C. Muzzarelli -- Konjac mannan / S. Takigami. - The nutraceutical, or functional food, has now come of age. The revolution in the food industry has created a demand for increasingly innovative and nutritionally valuable foods. As food manufacturers seek to meet this demand, the effective use of hydrocolloids is one of the industry's most significant tools. "The Handbook of Hydrocolloids" is an invaluable reference for technicians responsible for selecting the correct hydrocolloids for their product requirements. This handbook covers all the major new hydrocolloids used in the food industry, with specialists from around the world providing the most authoritative and current information available. For each hydrcolloid the provides available information such as: origin and manufacture; chemical structure; functional properties; limitations; technical data; uses and applications; regulatory status; future developments; references; and, scores of glossy brochures lauding company products and their uses may land at your door. While informational, they are no substitute for getting to know the properties of the various available hydrocolloids in an unbiased manner. Convenient and authoritative, "The Handbook of Hydrocolloids" provides you with a comprehensive resource for over twenty major hydrocolloids used in foods covering their use in food processing, methods of manufacture, and technical data on optimizing use to maximize process efficiency and end product quality
|
| Emner | |
| ISBN | 1-84569-414-7. - 978-1-84569-414-2
|