Handbook of Hydrocolloids

Annotation

Saved in:
Bibliographic Details
Corporate Author: Elsevier (firma)
Other Authors: Phillips, G. O., (Editor), Williams, P. A., (Editor)
Format: eBook
Language: English
Published: Cambridge : Woodhead Pub. May 2009.
Edition: 2nd ed.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
ISBN: 9781845694142
9781845695873
Physical Description: 1 online zdroj (944 p.) ill.

Cover

Table of contents

LEADER 04055cam a2200481 4500
001 76173
003 CZ ZlUTB
005 20200530175041.0
006 m d
007 cr un
008 090528e200905 xxka s 000 0 eng d
020 |a 9781845694142  |q (ebook) 
020 |a 9781845695873  |q (ebook) 
035 |a (OCoLC)655658108  |z (OCoLC)551954008 
040 |a COO  |b eng  |c COO  |d OCLCQ  |d OPELS  |d OCLCF  |d E7B 
072 7 |a 664  |x Potravinářský průmysl  |2 Konspekt  |9 19 
080 |a (0.034.2:08)  |2 MRF 
100 1 |a Phillips, G. O.,  |e Editor.  |4 edt 
245 1 0 |a Handbook of Hydrocolloids  |h [elektronický zdroj]. 
250 |a 2nd ed. 
260 |a Cambridge :  |b Woodhead Pub.  |c May 2009. 
300 |a 1 online zdroj (944 p.)  |b ill. 
490 1 |a Woodhead Publishing Series in Food Science, Technology and Nutrition 
521 |a Scholarly & Professional  |b Woodhead Publishing Limited. 
520 8 |a Annotation  |b 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. 
504 |a Includes bibliographical references at the end of each chapters and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
533 |a Elektronická verze Elsevier 
650 0 7 |a potravinářská aditiva  |7 ph134988  |2 czenas 
650 0 9 |a food additives  |2 eczenas 
653 |a hydrokoloidy 
655 7 |a příručky  |7 fd133209  |2 czenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a handbooks, manuals, etc  |2 eczenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Williams, P. A.,  |e Editor.  |4 edt 
776 0 8 |i Print version:  |t Handbook of hydrocolloids.  |b Second edition.  |d Cambridge, England ; Boca Raton, Florida : Woodhead Publishing Limited : CRC Press, c2009  |h xxiv, 924 pages  |k Woodhead Publishing in food science, technology, and nutrition.  |z 9781845694142 
710 2 |a Elsevier (firma)  |7 kn20090615020 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://www.sciencedirect.com/science/book/9781845694142  |y Plný text 
992 |a BK  |c EBOOK-TN  |c ELSEVIER 
993 |a 201502  |b 19 
999 |c 76173  |d 76173