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Hydrocolloids 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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Ames, Iowa ; Oxford :
Wiley-Blackwell,
2011.
|
| Colección: | IFT Press series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 050 | 4 | |a TP456.H93 |b H93 2011eb | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
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| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Hydrocolloids in food processing / |c edited by Thomas R. Laaman. |
| 260 | |a Ames, Iowa ; |a Oxford : |b Wiley-Blackwell, |c 2011. | ||
| 300 | |a 1 online resource (350 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 490 | 1 | |a IFT Press series | |
| 504 | |a Includes bibliographical references and indexes. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Matter -- Hydrocolloids: Fifteen Practical Tips / Thomas R Laaman -- Hydrocolloids in Salad Dressings / Alan H King -- Hydrocolloids in Muscle Foods / James W Lamkey -- Hydrocolloids in Bakery Products / William Santa Cruz -- Hydrocolloids in Bakery Fillings / Marceliano B Nieto, Maureen Akins -- Hydrocolloids in Frozen Dairy Desserts / Philip A Rakes, Thomas R Laaman -- Hydrocolloids in Cultured Dairy Products / Joseph Klemaszewski -- Hydrocolloids in Restructured Foods / Ian Challen, Ralph Moorhouse -- Hydrocolloids in Flavor Stabilization / Milda E Embuscado -- Hydrocolloid Purchasing I: History and Product Grades / Thomas R Laaman -- Hydrocolloid Purchasing II: Pricing and Supplier Evaluation / Thomas R Laaman -- Index. | |
| 520 | |a "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"--Provided by publisher | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Hydrocolloids. | |
| 650 | 0 | |a Stabilizing agents. | |
| 650 | 6 | |a Hydrocolloïdes. | |
| 650 | 6 | |a Stabilisants. | |
| 650 | 7 | |a stabilizer. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Hydrocolloids |2 fast | |
| 650 | 7 | |a Stabilizing agents |2 fast | |
| 653 | 0 | 0 | |a voedselverwerking |
| 653 | 0 | 0 | |a food processing |
| 653 | 0 | 0 | |a colloids |
| 653 | 1 | 0 | |a Food and Bioprocess Engineering (General) |
| 653 | 1 | 0 | |a Levensmiddelen- en bioproceskunde (algemeen) |
| 700 | 1 | |a Laaman, Thomas. | |
| 776 | 0 | 8 | |i Print version: |t Hydrocolloids in food processing. |d Ames, Iowa ; Oxford : Wiley-Blackwell, 2011 |z 0813820766 |w (OCoLC)750511139 |
| 830 | 0 | |a IFT Press series. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpHFP00033/toc |z Texto completo |
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