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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Bibliographic Details
Other Authors Phillips, Glyn O., Williams, Peter A.
Format Electronic eBook
LanguageEnglish
Published Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2000.
SeriesWoodhead Publishing in food science and technology.
Subjects
Hydrocolloids.
Food additives.
Colloids.
elektronické knihy
electronic books
Online AccessFull text
ISBN1591240867
9781591240860
1855736462
9781855736467
084930850X
9780849308505
1855735016
9781855735019
Physical Description1 online resource (xxii, 450 pages) : illustrations

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Table of Contents:
  • Preliminaries; Contents; Preface; 1 Introduction to food hydrocolloids; 2 Agar; 3 Starch; 4 Gelatin; 5 Carrageenan; 6 Xanthan gum; 7 Gellan gum; 8 Galactomannans; 9 Gum arabic; 10 Pectins; 11 Milk proteins; 12 Cellulosics; 13 Tragacanth and karaya; 14 Xyloglucan; 15 Curdlan; 16 Cereal glucans; 17 Soluble soybean polysaccharide; 18 Bacterial cellulose; 19 Microcrystalline cellulose an overview; 20 Gums for coatings and adhesives; 21 Chitosan; 22 Alginates; 23 Frutafit inulin; 24 CRC emulsifying biopolymer a new emulsifier for the soft drinks industry; 25 Konjac mannan.

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