Hydrocolloids
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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
Hydrocolloids In Food Processing
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Author : Thomas R. Laaman
language : en
Publisher: John Wiley & Sons
Release Date : 2011-06-09
Hydrocolloids In Food Processing written by Thomas R. Laaman and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-06-09 with Technology & Engineering categories.
In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.
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.
Hydrocolloid Applications
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Author : Nussinovitch
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Hydrocolloid Applications written by Nussinovitch 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 Technology & Engineering categories.
This book offers a comprehensive introduction to the technological applications of these fascinating materials. It introduces sources, structures, properties, and food uses, and describes gums in non-food areas, their applications and their multi-disciplinary contribution to these fields, as well as examples of their uses.
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.
Hydrocolloids
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Author : Charles M Tipton
language : en
Publisher: Elsevier
Release Date : 2000-01-31
Hydrocolloids written by Charles M Tipton and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-01-31 with categories.
Hydrocolloids
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.
Cooking Innovations
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Author : Amos Nussinovitch
language : en
Publisher: CRC Press
Release Date : 2013-10-09
Cooking Innovations written by Amos Nussinovitch and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-09 with Technology & Engineering categories.
While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations. Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations. The book covers the most commonly used hydrocolloids, namely, agar–agar, alginates, carrageenan and furcellaran, cellulose derivatives, curdlan, egg proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac mannan, pectin, starch, and xanthan gum. It also discusses combining multiple hydrocolloids to obtain novel characteristics. This volume serves to inspire cooking students and introduce food technologists to the many uses of hydrocolloids. It is written so that chefs, food engineers, food science students, and other professionals will be able to cull ideas from the recipes and gain an understanding of the capabilities of each hydrocolloid.
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.
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.