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Handbook of Hydrocolloids

Handbook of Hydrocolloids
  • Author : Glyn O. Phillips
  • Publsiher : Elsevier
  • Release : 28 May 2009
  • ISBN : 1845695879
  • Pages : 948 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKHandbook of Hydrocolloids

Summary:
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


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


Handbook of Hydrocolloids

Handbook of Hydrocolloids
  • Author : Glyn O. Phillips,P A Williams
  • Publisher : Woodhead Publishing
  • Release : 11 June 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



Handbook of Hydrocolloids

Handbook of Hydrocolloids
  • Author : Glyn O. Phillips,Peter A. Williams
  • Publisher : McGraw Hill Professional
  • Release : 06 March 2021
GET THIS BOOKHandbook of Hydrocolloids

The food industry is currently experiencing a rapid expansion in the demand for innovative food products and functional foods. These products rely heavily on hydrocolloids to provide specific textures, tastes, and behaviour during processing and cooking. The Handbook of hydrocolloids provides a reference to over twenty major hydrocolloids used in food processing. Each chapter examines all aspects of an individual hydrocolloid, including definition, methods of manufacture, commercial use, regulatory status, and technical data on optimising use to maximise process efficiency


Food Hydrocolloids

Food Hydrocolloids
  • Author : Martin Glicksman
  • Publisher : CRC Press
  • Release : 27 March 2020
GET THIS BOOKFood Hydrocolloids

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.


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


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


Handbook of Fat Replacers

Handbook of Fat Replacers
  • Author : Sibel Roller,Sylvia A. Jones
  • Publisher : CRC Press
  • Release : 20 June 1996
GET THIS BOOKHandbook of Fat Replacers

Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing


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


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.


Hydrocolloid Applications

Hydrocolloid Applications
  • Author : Nussinovitch
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKHydrocolloid Applications

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.


The Complete Book on Gums and Stabilizers for Food Industry

The Complete Book on Gums and Stabilizers for Food Industry
  • Author : H. Panda
  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release : 01 October 2010
GET THIS BOOKThe Complete Book on Gums and Stabilizers for Food Industry

Gums are plant flours (like starch or arrowroot) that make foods & other products thick. Gums are used in foods for many reasons besides being used as a thickener. Gums are important ingredient in producing food emulsifier, food additive, food thickener & other gum products. The main reason for adding a gum or hydrocolloid to a food product is to improve its overall quality. India is the largest producer of gums specially guar gum products. Similarly stabilizers are an indispensable substance in


Role of Materials Science in Food Bioengineering

Role of Materials Science in Food Bioengineering
  • Author : Alexandru Mihai Grumezescu,Alina-Maria Holban
  • Publisher : Academic Press
  • Release : 29 March 2018
GET THIS BOOKRole of Materials Science in Food Bioengineering

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference


Gelatine Handbook

Gelatine Handbook
  • Author : Reinhard Schrieber,Herbert Gareis
  • Publisher : John Wiley & Sons
  • Release : 20 April 2007
GET THIS BOOKGelatine Handbook

A practical summary of the technical and technological as well as nutritional and physiological properties attained through the targeted selection of raw materials and the corresponding production processes. The two authors come from the world's leading gelatine company and adopt here an international approach, enabling their knowledge to be transferred between the various application areas on a global scale. Following an introduction to and the history of gelatine, the text surveys the global industry and current trends, before going on


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