Cargando…
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| 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 |
Tabla de Contenidos:
- 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.