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Handbook of hydrocolloids / edited by Glyn O. Phillips, Peter A. Williams

Contributor(s): Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Series: Woodhead Publishing series in food science, technology and nutritionPublisher: Cambridge : Elsevier Woodhead Publishing, [2021]Edition: Third editionDescription: 1 Online-RessourceISBN:
  • 9780128242216
Subject(s): Additional physical formats: 9780128201046 | Erscheint auch als: Handbook of hydrocolloids. Druck-Ausgabe. Third edition. Duxford : Woodhead Publishing, an imprint of Elsevier, 2021. xxiii, 1166 SeitenLOC classification:
  • TP453.C65
Online resources: Summary: 11.3 Manufacture11.4 Regulatory aspects; 11.5 Structure; 11.6 Properties; 11.7 Applications; 11.8 References; 12 Pectins; 12.1 Introduction; 12.2 Manufacture; 12.3 The chemical nature of pectin; 12.4 Commercial pectin: properties and function; 12.5 Nutritional and health aspects; 12.6 Uses and applications; 12.7 Legal status; 12.8 References; 13 Milk proteins; 13.1 Introduction; 13.2 The milk protein system; 13.3 Production of milk protein products; 13.4 Functional properties of milk protein products; 13.5 Biological activity of milk protein products; 13.6 Food uses of milk protein products.Summary: 3 The health aspects of hydrocolloids3.1 Introduction; 3.2 Hydrocolloids and non-digestible carbohydrates in food; 3.3 Effects on metabolism and health; 3.4 Clinical nutrition; 3.5 Future trends; 3.6 References; 4 Agar; 4.1 Introduction; 4.2 Agar manufacture; 4.3 Chemical structure of agar; 4.4 Agar gelation; 4.5 Agar applications; 4.6 Future trends; 4.7 References; 5 Starch; 5.1 Introduction; 5.2 Manufacture; 5.3 Structure; 5.4 Modifications; 5.5 Technical data; 5.6 Uses and applications; 5.7 Regulatory status: European label declarations; 5.8 References; 6 Gelatin; 6.1 Introduction.Summary: 6.2 Manufacturing gelatin6.3 Regulations, technical data and standard quality test methods; 6.4 Chemical composition and physical properties of collagens and gelatins; 6.5 Gelatin derivatives; 6.6 Applications of gelatin; 6.7 Acknowledgements; 6.8 References and further reading; 7 Carrageenan and furcellaran; 7.1 Introduction; 7.2 Manufacture; 7.3 Regulatory status; 7.4 Structure; 7.5 Physical properties; 7.6 Food applications; 7.7 Conclusion; 7.8 Glossary; 7.9 References; 8 Xanthan gum; 8.1 Introduction; 8.2 Manufacture; 8.3 Structure; 8.4 Technical data; 8.5 Applications in food products.Summary: 8.6 Regulatory status8.7 Future trends; 8.8 Sources of further information and advice; 8.9 References; 9 Gellan gum; 9.1 Introduction; 9.2 Manufacture; 9.3 Structure; 9.4 Technical data; 9.5 Uses and applications; 9.6 Regulatory status; 9.7 Future trends; 9.8 Sources of further information and advice; 9.9 References; 10 Galactomannans; 10.1 Introduction; 10.2 Raw materials and structure; 10.3 Manufacture; 10.4 Technical data; 10.5 Uses and applications; 10.6 Regulatory status; 10.7 Future trends; 10.8 References; 11 Gum arabic; 11.1 Introduction; 11.2 Supply and market trends.Summary: Cover; Handbook of hydrocolloids; Copyright; Contents; Contributor contact details; Preface; 1 Introduction to food hydrocolloids; 1.1 Introduction; 1.2 Regulatory aspects; 1.3 Thickening characteristics; 1.4 Viscoelasticity and gelation; 1.5 Synergistic combinations; 1.6 Hydrocolloid fibres; 1.7 Future trends; 1.8 Bibliography; 2 Hydrocolloids and emulsion stability; 2.1 Introduction; 2.2 Principles of emulsion stability; 2.3 Effect of non-adsorbing hydrocolloids on emulsion stability; 2.4 Effect of adsorbing hydrocolloids on emulsion stability; 2.5 Summary; 2.6 References.Summary: 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 inPPN: PPN: 1814250468Package identifier: Produktsigel: ZDB-4-NLEBK
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