Food Hydrocolloids
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Food Hydrocolloids
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Author : K. Nishinari
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Hydrocolloids written by K. Nishinari and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.
Food Hydrocolloids
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Author : Martin Glucksman
language : en
Publisher: Taylor & Francis
Release Date : 2022-07-30
Food Hydrocolloids written by Martin Glucksman and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-07-30 with Medical categories.
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
Food Hydrocolloids
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Author : Martin Glicksman
language : en
Publisher: CRC Press
Release Date : 2019-07-17
Food Hydrocolloids written by Martin Glicksman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-17 with Technology & Engineering categories.
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
Food Hydrocolloids
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Author : Yapeng Fang
language : en
Publisher: Springer Nature
Release Date : 2021-05-18
Food Hydrocolloids written by Yapeng Fang and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-18 with Technology & Engineering categories.
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.
Food Hydrocolloids
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Author : Martin Glicksman
language : en
Publisher: CRC Press
Release Date : 2020-03-27
Food Hydrocolloids written by Martin Glicksman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-27 with Technology & Engineering categories.
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
Food Hydrocolloids
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Author : Clarence S. Hollingworth
language : en
Publisher: Nova Biomedical Books
Release Date : 2010
Food Hydrocolloids written by Clarence S. Hollingworth and has been published by Nova Biomedical Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Food additives categories.
A hydrocolloid is defined as a colloid system wherein the colloid particles are dispersed in water. This book gathers the research from around the globe in the study of food hydrocolloids and highlights such topics as collagen and gelatine extracted from skate skin, sucrose pectin interaction, and utilisation of glucomannans for health.
Handbook Of Hydrocolloids
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Author : Glyn O. Phillips
language : en
Publisher: Elsevier
Release Date : 2009-05-28
Handbook Of Hydrocolloids written by Glyn O. Phillips and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-05-28 with Technology & Engineering categories.
Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. Extensively revised and expanded second edition edited by two leading international authorities Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids
Food Hydrocolloids As Encapsulating Agents In Delivery Systems
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Author : Adil Gani
language : en
Publisher: CRC Press
Release Date : 2019-06-07
Food Hydrocolloids As Encapsulating Agents In Delivery Systems written by Adil Gani and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-07 with Health & Fitness categories.
This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different techniques of fabrication of nanodelivery systems. Features: Provides an introduction to food hydrocolloids as encapsulating agents Covers starches and their derivatives as delivery systems Includes gum-based delivery systems Discusses the classification, isolation, and purification of protein delivery systems This book would be helpful to food scientists and pharmaceutical scientists working in areas including nanotechnology, polymer chemistry, and nutraceutical delivery, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.
Gums And Stabilisers For The Food Industry 16
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Author : Peter A. Williams
language : en
Publisher: Royal Society of Chemistry
Release Date : 2012
Gums And Stabilisers For The Food Industry 16 written by Peter A. Williams and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Science categories.
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.
Food Polysaccharides And Their Applications
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Author : Alistair M. Stephen
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Food Polysaccharides And Their Applications written by Alistair M. Stephen and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source, biosynthesis, molecular structures, and physical properties of polysaccharides. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry. What’s New in the Second Edition: Explains the preparation of new starch esters and improved techniques for the production of acid-converted and oxidized starches Details new information on the natural functions of cell wall polysaccharides of seeds in relation to their molecular structures, biosynthesis and enzymatic hydrolysis Presents additional references that include those relating to IR and NMR spectrometric methods of analysis