Handbook of Hydrocolloids
Language: English
Published by Elsevier Science, 2009
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 307.78
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Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - 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. …
Seller Inventory # 9781845694142
- Title
- Handbook of Hydrocolloids
- Author
- Peter A Williams
- Publisher
- Elsevier Science
- Publication year
- 2009
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1845694147
- ISBN 13
- 9781845694142
- Edition
- 2nd Edition
- Item weight
- 1,512 grams
- Dimensions
- 243x167x61 mm
Key Features: 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. Assesses health aspects of hydrocolloids examining the effects on metabolism and health.
Contents: Introduction to food hydrocolloids; Hydrocolloids and emulsion stability; The health aspects of hydrocolloids; Agar; Starch; Gelatin; Carrageenan, furcelleran and other seaweed-derived products; Xanthan gum; Gellan gum; Galactomannans; Gum Arabic; Pectins; Milk proteins; Egg proteins; Vegetable protein isolates; Protein-polysaccharide complexes and coacervates; Gum Ghatti; Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactan; Xyloglucan; Curdlan; Other microbial polysaccharides: pullulan, scleroglucan, elsinan, levan, alternan, dextran etc.; Cereal -glucans; Arabinoxylans; Soluble soybean polysaccharide; Cellulosics; Bacterial cellulose; Microcrystalline cellulose; Hydrocolloids for coatings and adhesives; Alginates; Inulin; Chitin and chitosan hydrogels; Konjac mannan.
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