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Handbook 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 p...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Pub.,
2009.
|
| Edición: | 2nd rev. ed. |
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
173. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
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| 003 | OCoLC | ||
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| 008 | 110401s2009 enk o 000 0 eng d | ||
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| 019 | |a 871224785 |a 1087408997 | ||
| 020 | |a 9781845695873 |q (electronic bk.) | ||
| 020 | |a 1845695879 |q (electronic bk.) | ||
| 020 | |a 9781845694142 | ||
| 020 | |a 1845694147 | ||
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| 035 | |a (OCoLC)756267504 |z (OCoLC)871224785 |z (OCoLC)1087408997 | ||
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| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Handbook of hydrocolloids / |c edited by Glyn O. Phillips. |
| 250 | |a 2nd rev. ed. | ||
| 260 | |a Cambridge : |b Woodhead Pub., |c 2009. | ||
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v 173 | |
| 500 | |a Electronic book text. | ||
| 545 | 0 | |a Professors G O Phillips and P A Williams are internationally-recognised experts on hydrocolloids. They are founders of the international journal Food Hydrocolloids and founding Directors of the Food Hydrocolloids Trust. | |
| 505 | 0 | |a Cover; Handbook of hydrocolloids; Copyright; Contents; Contributor contact details; Preface; 1 Introduction to food hydrocolloids; 1.1 Introduction; 1.2 Regulatory aspects; 1.3 Thickening characteristics; 1.4 Viscoelasticity and gelation; 1.5 Synergistic combinations; 1.6 Hydrocolloid fibres; 1.7 Future trends; 1.8 Bibliography; 2 Hydrocolloids and emulsion stability; 2.1 Introduction; 2.2 Principles of emulsion stability; 2.3 Effect of non-adsorbing hydrocolloids on emulsion stability; 2.4 Effect of adsorbing hydrocolloids on emulsion stability; 2.5 Summary; 2.6 References. | |
| 505 | 8 | |a 3 The health aspects of hydrocolloids3.1 Introduction; 3.2 Hydrocolloids and non-digestible carbohydrates in food; 3.3 Effects on metabolism and health; 3.4 Clinical nutrition; 3.5 Future trends; 3.6 References; 4 Agar; 4.1 Introduction; 4.2 Agar manufacture; 4.3 Chemical structure of agar; 4.4 Agar gelation; 4.5 Agar applications; 4.6 Future trends; 4.7 References; 5 Starch; 5.1 Introduction; 5.2 Manufacture; 5.3 Structure; 5.4 Modifications; 5.5 Technical data; 5.6 Uses and applications; 5.7 Regulatory status: European label declarations; 5.8 References; 6 Gelatin; 6.1 Introduction. | |
| 505 | 8 | |a 6.2 Manufacturing gelatin6.3 Regulations, technical data and standard quality test methods; 6.4 Chemical composition and physical properties of collagens and gelatins; 6.5 Gelatin derivatives; 6.6 Applications of gelatin; 6.7 Acknowledgements; 6.8 References and further reading; 7 Carrageenan and furcellaran; 7.1 Introduction; 7.2 Manufacture; 7.3 Regulatory status; 7.4 Structure; 7.5 Physical properties; 7.6 Food applications; 7.7 Conclusion; 7.8 Glossary; 7.9 References; 8 Xanthan gum; 8.1 Introduction; 8.2 Manufacture; 8.3 Structure; 8.4 Technical data; 8.5 Applications in food products. | |
| 505 | 8 | |a 8.6 Regulatory status8.7 Future trends; 8.8 Sources of further information and advice; 8.9 References; 9 Gellan gum; 9.1 Introduction; 9.2 Manufacture; 9.3 Structure; 9.4 Technical data; 9.5 Uses and applications; 9.6 Regulatory status; 9.7 Future trends; 9.8 Sources of further information and advice; 9.9 References; 10 Galactomannans; 10.1 Introduction; 10.2 Raw materials and structure; 10.3 Manufacture; 10.4 Technical data; 10.5 Uses and applications; 10.6 Regulatory status; 10.7 Future trends; 10.8 References; 11 Gum arabic; 11.1 Introduction; 11.2 Supply and market trends. | |
| 505 | 8 | |a 11.3 Manufacture11.4 Regulatory aspects; 11.5 Structure; 11.6 Properties; 11.7 Applications; 11.8 References; 12 Pectins; 12.1 Introduction; 12.2 Manufacture; 12.3 The chemical nature of pectin; 12.4 Commercial pectin: properties and function; 12.5 Nutritional and health aspects; 12.6 Uses and applications; 12.7 Legal status; 12.8 References; 13 Milk proteins; 13.1 Introduction; 13.2 The milk protein system; 13.3 Production of milk protein products; 13.4 Functional properties of milk protein products; 13.5 Biological activity of milk protein products; 13.6 Food uses of milk protein products. | |
| 520 | |a 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 in. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Colloids. | |
| 650 | 0 | |a Polysaccharides. | |
| 650 | 6 | |a Polysaccharides. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Colloids |2 fast | |
| 650 | 7 | |a Polysaccharides |2 fast | |
| 700 | 1 | |a Phillips, Glyn O. | |
| 758 | |i has work: |a Handbook of hydrocolloids (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGghMYTYXXhqqpKQCKBpT3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Phillips, G O. |t Handbook of Hydrocolloids. |d Burlington : Elsevier Science, ©2009 |z 9781845694142 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v 173. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1639518 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL1639518 | ||
| 938 | |a EBSCOhost |b EBSC |n 689355 | ||
| 994 | |a 92 |b IZTAP | ||