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

Handbook of Hydrocolloids Book 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 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
Total View : 9168 Views
File Size : 44,9 Mb
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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 Hydrocolloids

Handbook of Hydrocolloids

Author : Glyn O. Phillips,Peter A. Williams
Publisher : McGraw Hill Professional
Genre : Agar
Total View : 1858 Views
File Size : 51,6 Mb
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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 ...

Handbook of Food Structure Development

Handbook of Food Structure Development

Author : Fotis Spyropoulos,Aris Lazidis,Ian Norton
Publisher : Royal Society of Chemistry
Genre : Science
Total View : 7190 Views
File Size : 45,9 Mb
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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
Total View : 7258 Views
File Size : 46,9 Mb
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Food Hydrocolloids

Food Hydrocolloids

Author : Martin Glicksman
Publisher : CRC Press
Genre : Technology & Engineering
Total View : 4003 Views
File Size : 48,9 Mb
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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 Hydrocolloids

Handbook of Hydrocolloids

Author : Glyn O. Phillips,Peter A. Williams
Publisher : Woodhead Publishing
Genre : Technology & Engineering
Total View : 1240 Views
File Size : 55,7 Mb
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Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related ...

Handbook of Food Proteins

Handbook of Food Proteins

Author : Glyn O. Phillips,P A Williams
Publisher : Elsevier
Genre : Technology & Engineering
Total View : 5521 Views
File Size : 43,5 Mb
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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
Total View : 9853 Views
File Size : 52,5 Mb
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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 ...