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Handbook 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 refe...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Phillips, Glyn O., Williams, Peter A.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2000.
Colección:Woodhead Publishing in food science and technology.
Temas:
Acceso en línea:Texto completo

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245 0 0 |a Handbook of hydrocolloids /  |c edited by G.O. Phillips, P.A. Williams. 
260 |a Boca Raton, Fla. :  |b CRC Press ;  |a Cambridge, England :  |b Woodhead Pub.,  |c 2000. 
300 |a 1 online resource (xxii, 450 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
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490 1 |a Woodhead Publishing in food science and technology 
520 |a 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 and end product quality. 
504 |a Includes bibliographical references and index. 
588 0 |a Print version record. 
505 0 |a Preliminaries; Contents; Preface; 1 Introduction to food hydrocolloids; 2 Agar; 3 Starch; 4 Gelatin; 5 Carrageenan; 6 Xanthan gum; 7 Gellan gum; 8 Galactomannans; 9 Gum arabic; 10 Pectins; 11 Milk proteins; 12 Cellulosics; 13 Tragacanth and karaya; 14 Xyloglucan; 15 Curdlan; 16 Cereal glucans; 17 Soluble soybean polysaccharide; 18 Bacterial cellulose; 19 Microcrystalline cellulose an overview; 20 Gums for coatings and adhesives; 21 Chitosan; 22 Alginates; 23 Frutafit inulin; 24 CRC emulsifying biopolymer a new emulsifier for the soft drinks industry; 25 Konjac mannan. 
590 |a Knovel  |b ACADEMIC - Food Science 
650 0 |a Hydrocolloids. 
650 0 |a Food additives. 
650 0 |a Colloids. 
650 1 2 |a Colloids 
650 2 2 |a Food Additives 
650 6 |a Hydrocolloïdes. 
650 6 |a Aliments  |x Additifs. 
650 6 |a Colloïdes. 
650 7 |a TECHNOLOGY & ENGINEERING  |x Food Science.  |2 bisacsh 
650 7 |a Colloids  |2 fast 
650 7 |a Food additives  |2 fast 
650 7 |a Hydrocolloids  |2 fast 
700 1 |a Phillips, Glyn O. 
700 1 |a Williams, Peter A. 
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