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Handbook of Hydrocolloids

Handbook of Hydrocolloids
  • Author : Glyn O. Phillips,P A Williams
  • Publisher : Elsevier
  • Release : 28 May 2009
GET THIS BOOKHandbook of Hydrocolloids

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

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Handbook of Food Structure Development

Handbook of Food Structure Development
  • Author : Fotis Spyropoulos,Aris Lazidis,Ian Norton
  • Publisher : Royal Society of Chemistry
  • Release : 31 October 2019
GET THIS BOOKHandbook of Food Structure Development

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a

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Hydrocolloids in Food Processing

Hydrocolloids in Food Processing
  • Author : Thomas R. Laaman
  • Publisher : John Wiley & Sons
  • Release : 09 June 2011
GET THIS BOOKHydrocolloids in Food Processing

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

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Handbook of Food Proteins

Handbook of Food Proteins
  • Author : Glyn O. Phillips,P A Williams
  • Publisher : Elsevier
  • Release : 09 September 2011
GET THIS BOOKHandbook of Food Proteins

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on

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Meat Products Handbook

Meat Products Handbook
  • Author : G Feiner
  • Publisher : Elsevier
  • Release : 29 September 2006
GET THIS BOOKMeat Products Handbook

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition

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Natural Food Additives, Ingredients and Flavourings

Natural Food Additives, Ingredients and Flavourings
  • Author : D Baines,R Seal
  • Publisher : Elsevier
  • Release : 21 March 2012
GET THIS BOOKNatural Food Additives, Ingredients and Flavourings

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors. After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food

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Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Food Hydrocolloids as Encapsulating Agents in Delivery Systems
  • Author : Adil Gani,F.A. Masoodi,Umar Shah,Shah Asima
  • Publisher : CRC Press
  • Release : 07 June 2019
GET THIS BOOKFood Hydrocolloids as Encapsulating Agents in Delivery Systems

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.

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Gels: Structures, Properties, and Functions

Gels: Structures, Properties, and Functions
  • Author : Masayuki Tokita
  • Publisher : Springer Science & Business Media
  • Release : 30 September 2009
GET THIS BOOKGels: Structures, Properties, and Functions

This volume includes 28 contributions to the Toyoichi Tanaka Memorial Symposium on Gels which took place at Arcadia Ichigaya on September 10th-12th, 2008. The contributions from leading scientists cover a broad spectrum of topics concerning: Structure and Functional Properties of Gels - Swelling of Gels - Industrial and Biomedical Application. The symposium was held in the style of Faraday Discussions, which stimulated the active discussion. After the symposium, each manuscript was rewritten based on the discussion and the critical review. Since

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Cellulose and Cellulose Derivatives in the Food Industry

Cellulose and Cellulose Derivatives in the Food Industry
  • Author : Tanja Wuestenberg
  • Publisher : John Wiley & Sons
  • Release : 05 August 2014
GET THIS BOOKCellulose and Cellulose Derivatives in the Food Industry

Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food

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Formulation Engineering of Foods

Formulation Engineering of Foods
  • Author : Jennifer E. Norton,Peter Fryer,Ian T. Norton
  • Publisher : John Wiley & Sons
  • Release : 10 June 2013
GET THIS BOOKFormulation Engineering of Foods

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of

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Gluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages
  • Author : Elke Arendt,Fabio Dal Bello
  • Publisher : Elsevier
  • Release : 28 April 2011
GET THIS BOOKGluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of

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Cooking Innovations

Cooking Innovations
  • Author : Amos Nussinovitch,Madoka Hirashima
  • Publisher : CRC Press
  • Release : 09 October 2013
GET THIS BOOKCooking Innovations

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

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Fibre-Rich and Wholegrain Foods

Fibre-Rich and Wholegrain Foods
  • Author : Jan A Delcour,Kaisa Poutanen
  • Publisher : Elsevier
  • Release : 26 March 2013
GET THIS BOOKFibre-Rich and Wholegrain Foods

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients

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Handbook of Biopolymers and Biodegradable Plastics

Handbook of Biopolymers and Biodegradable Plastics
  • Author : Sina Ebnesajjad
  • Publisher : William Andrew
  • Release : 31 December 2012
GET THIS BOOKHandbook of Biopolymers and Biodegradable Plastics

Biopolymers and Biodegradable Plastics are a hot issue across the Plastics industry, and for many of the industry sectors that use plastic, from packaging to medical devices and from the construction indusry to the automotive sector. This book brings together a number of key biopolymer and biodegradable plastics topics in one place for a broad audience of engineers and scientists, especially those designing with biopolymers and biodegradable plastics, or evaluating the options for switching from traditional plastics to biopolymers. Topics

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