Handbook of hydrocolloids
The food industry is currently experiencing a rapid expansion in the demand for innovative food products and functional foods. These products rely heavily on hydrocolloids to provide specific textures, tastes, and behaviour during processing and cooking. The Handbook of hydrocolloids provides a refe...
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| Other Authors | , |
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| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2000.
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| Series | Woodhead Publishing in food science and technology.
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| Subjects | |
| Online Access | Full text |
| ISBN | 1591240867 9781591240860 1855736462 9781855736467 084930850X 9780849308505 1855735016 9781855735019 |
| Physical Description | 1 online resource (xxii, 450 pages) : illustrations |
Cover
| Summary: | The food industry is currently experiencing a rapid expansion in the demand for innovative food products and functional foods. These products rely heavily on hydrocolloids to provide specific textures, tastes, and behaviour during processing and cooking. The Handbook of hydrocolloids provides a reference to over twenty major hydrocolloids used in food processing. Each chapter examines all aspects of an individual hydrocolloid, including definition, methods of manufacture, commercial use, regulatory status, and technical data on optimising use to maximise process efficiency and end product quality. |
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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1591240867 9781591240860 1855736462 9781855736467 084930850X 9780849308505 1855735016 9781855735019 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
| Physical Description: | 1 online resource (xxii, 450 pages) : illustrations |