Handbook of Hydrocolloids

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Handbook of Hydrocolloids by Elsevier Science, Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Elsevier Science ISBN: 9781845695873
Publisher: Elsevier Science Publication: May 28, 2009
Imprint: Woodhead Publishing Language: English
Author: Elsevier Science
ISBN: 9781845695873
Publisher: Elsevier Science
Publication: May 28, 2009
Imprint: Woodhead Publishing
Language: English

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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Elsevier Science

Cover of the book Intracranial Aneurysms by Elsevier Science
Cover of the book Proteomics in Biology, Part A by Elsevier Science
Cover of the book Sustainable Textiles by Elsevier Science
Cover of the book Polyunsaturated Fatty Acid Metabolism by Elsevier Science
Cover of the book Flow and Contaminant Transport in Fractured Rock by Elsevier Science
Cover of the book Handbook of Computable General Equilibrium Modeling by Elsevier Science
Cover of the book The Microbiota in Gastrointestinal Pathophysiology by Elsevier Science
Cover of the book HIV/AIDS by Elsevier Science
Cover of the book Marschner's Mineral Nutrition of Higher Plants by Elsevier Science
Cover of the book Electronic Waste Management and Treatment Technology by Elsevier Science
Cover of the book Sedimentary Basins and Petroleum Geology of the Middle East by Elsevier Science
Cover of the book Bioprocess Engineering by Elsevier Science
Cover of the book Single Molecule Biology by Elsevier Science
Cover of the book Biodegradable and Sustainable Fibres by Elsevier Science
Cover of the book Emotions, Technology, and Health by Elsevier Science
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy