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Cellulose and Cellulose Derivatives in the Food Industry

Tanja Wuestenberg

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ISBN 10: 352733758X / ISBN 13: 9783527337583
Published by Wiley VCH Verlag Gmbh Okt 2014, 2014
New Condition: Neu
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Neuware - Authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry, this book presents all the conventional and latest knowledge available on cellulose and its derivatives. Throughout, the necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. The book provides an essential source of informations including recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives and the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products. 525 pp. Englisch. Bookseller Inventory # 9783527337583

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Bibliographic Details

Title: Cellulose and Cellulose Derivatives in the ...

Publisher: Wiley VCH Verlag Gmbh Okt 2014

Publication Date: 2014

Binding: Buch

Book Condition:Neu

About this title

Synopsis:

Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications.

This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects.

The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.

About the Author:

Tanya W�stenberg joined Dow Wolff Cellulosics (now Dow Company) in 2003 and worked as application manager for 10 years. During this period she became passionate about cellulose and cellulose derivatives and their multifunctional properties. She studied food technology at the University of Applied Sciences Fulda (Germany) and obtained her diploma as food engineer 1998. Thereafter, Tanja W�stenberg worked as development engineer in the food industry for many years and held positions at the Fraunhofer Institute for Process Engineering and Packaging (IVV) and Sensient Food Ingredients. Furthermore, she headed the European Technical Center at National Starch & Chemical in Hamburg (Germany) for several years. Tanja W�stenberg is an expert in the application of cellulose ethers and the development of innovative cellulose-based products. She published several brochures on hydrocolloids and a German language cellulose book.

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