Hydrocolloids in food processing

"In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make...

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Bibliographic Details
Other Authors: Laaman, Thomas.
Format: eBook
Language: English
Published: Ames, Iowa ; Oxford : Wiley-Blackwell, 2011.
Series: IFT Press series.
Subjects:
Hydrocolloids.
Stabilizing agents.
elektronické knihy
electronic books
ISBN: 9781613445129
1613445121
9780813814490
0813814499
9780813814339
0813814332
9780470961896
0470961899
9781523118632
1523118636
9780813820767
0813820766
Physical Description: 1 online resource (350 pages) : illustrations

Cover

Table of contents

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007 cr cn|||||||||
008 120327s2011 iaua ob 001 0 eng d
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020 |a 0813814499  |q (electronic bk.) 
020 |a 9780813814339  |q (electronic bk.) 
020 |a 0813814332  |q (electronic bk.) 
020 |a 9780470961896  |q (electronic bk.) 
020 |a 0470961899  |q (electronic bk.) 
020 |a 9781523118632  |q (electronic bk.) 
020 |a 1523118636  |q (electronic bk.) 
020 |z 9780813820767  |q (hardback ;  |q alk. paper) 
020 |z 0813820766  |q (hardback ;  |q alk. paper) 
035 |a (OCoLC)781785905  |z (OCoLC)680468237  |z (OCoLC)711779404  |z (OCoLC)716206008  |z (OCoLC)791304654  |z (OCoLC)794372367  |z (OCoLC)995035092  |z (OCoLC)1044328641  |z (OCoLC)1056414494  |z (OCoLC)1060902120 
245 0 0 |a Hydrocolloids in food processing /  |c edited by Thomas R. Laaman. 
260 |a Ames, Iowa ;  |a Oxford :  |b Wiley-Blackwell,  |c 2011. 
300 |a 1 online resource (350 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a IFT Press series 
504 |a Includes bibliographical references and indexes. 
505 0 |a Front Matter -- Hydrocolloids: Fifteen Practical Tips / Thomas R Laaman -- Hydrocolloids in Salad Dressings / Alan H King -- Hydrocolloids in Muscle Foods / James W Lamkey -- Hydrocolloids in Bakery Products / William Santa Cruz -- Hydrocolloids in Bakery Fillings / Marceliano B Nieto, Maureen Akins -- Hydrocolloids in Frozen Dairy Desserts / Philip A Rakes, Thomas R Laaman -- Hydrocolloids in Cultured Dairy Products / Joseph Klemaszewski -- Hydrocolloids in Restructured Foods / Ian Challen, Ralph Moorhouse -- Hydrocolloids in Flavor Stabilization / Milda E Embuscado -- Hydrocolloid Purchasing I: History and Product Grades / Thomas R Laaman -- Hydrocolloid Purchasing II: Pricing and Supplier Evaluation / Thomas R Laaman -- Index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a "In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers"--Provided by publisher 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Hydrocolloids. 
650 0 |a Stabilizing agents. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Laaman, Thomas. 
776 0 8 |i Print version:  |t Hydrocolloids in food processing.  |d Ames, Iowa ; Oxford : Wiley-Blackwell, 2011  |z 0813820766  |w (OCoLC)750511139 
830 0 |a IFT Press series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpHFP00033/hydrocolloids-in-food?kpromoter=marc  |y Full text 

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