Handbook of Hydrocolloids
  • Author : Glyn O. Phillips
  • Release Date : 28 May 2009
  • Publisher : Elsevier
  • Genre : Technology & Engineering
  • Pages : 948
  • ISBN 13 : 9781845695873

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Book excerpt: 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. 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

Handbook of Hydrocolloids

Handbook of Hydrocolloids

Author : Glyn O. Phillips,P A Williams
Publisher : Elsevier
Genre : Technology & Engineering
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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 ...

Handbook of Food Structure Development

Handbook of Food Structure Development

Author : Fotis Spyropoulos,Aris Lazidis,Ian Norton
Publisher : Royal Society of Chemistry
Genre : Science
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The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. ...

Hydrocolloids

Hydrocolloids

Author : Andrew C. Hoefler
Publisher : Amer Assn of Cereal Chemists
Genre : Technology & Engineering
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...

Handbook of Hydrocolloids

Handbook of Hydrocolloids

Author : Glyn O. Phillips,Peter A. Williams
Publisher : McGraw Hill Professional
Genre : Agar
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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 Hydrocolloids

Food Hydrocolloids

Author : Martin Glicksman
Publisher : CRC Press
Genre : Technology & Engineering
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First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields....

Handbook of Food Proteins

Handbook of Food Proteins

Author : Glyn O. Phillips,P A Williams
Publisher : Elsevier
Genre : Technology & Engineering
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Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different ...

Meat Products Handbook

Meat Products Handbook

Author : G Feiner
Publisher : Elsevier
Genre : Technology & Engineering
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There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing ...

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Author : Adil Gani,F.A. Masoodi,Umar Shah,Shah Asima
Publisher : CRC Press
Genre : Health & Fitness
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This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food ...

Hydrocolloids in Food Product Development

Hydrocolloids in Food Product Development

Author : Clàudia Cortés,Núria Cubero,Laura Gómez,Albert Monferrer
Publisher : CRC Press
Genre : Technology & Engineering
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"This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents. When it comes to food technology, hydrocolloids are generally introduced as additives. Other ingredients, not considered additives, are also hydrocolloids, for ...

Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy

Author : Christophe Lavelle,Herve This,Alan L. Kelly,Roisin Burke
Publisher : CRC Press
Genre : Medical
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Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of ...

Handbook of Frozen Food Processing and Packaging

Handbook of Frozen Food Processing and Packaging

Author : Da-Wen Sun
Publisher : CRC Press
Genre : Technology & Engineering
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Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information ...

Hydrocolloids

Hydrocolloids

Author : Charles M Tipton
Publisher : Elsevier
Genre : Uncategorized
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Hydrocolloids...

Formulation Engineering of Foods

Formulation Engineering of Foods

Author : Jennifer E. Norton,Peter Fryer,Ian T. Norton
Publisher : John Wiley & Sons
Genre : Technology & Engineering
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Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at ...

Cooking Innovations

Cooking Innovations

Author : Amos Nussinovitch,Madoka Hirashima
Publisher : CRC Press
Genre : Technology & Engineering
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While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible ...

Polysaccharide Gums from Agricultural Products

Polysaccharide Gums from Agricultural Products

Author : Steve W. Cui
Publisher : CRC Press
Genre : Technology & Engineering
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This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic ...