عنوان
پدید آورنده
موضوع
رده
TP453.C65 H36 2000eb
TP453
.
C65
H36
2000eb
کتابخانه
محل استقرار
084930850X
1591240867
1855735016
1855736462
9780849308505
9781591240860
9781855735019
9781855736467
b706990
Handbook of hydrocolloids /
[Book]
edited by G.O. Phillips, P.A. Williams.
Cambridge, England :
Woodhead Pub.,
2000.
1 online resource (xxii, 450 pages) :
illustrations.
Woodhead Publishing in food science and technology
Includes bibliographical references and index.
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.
0
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 processing. Each chapter examines all aspects of an individual hydrocolloid, including definition, methods of manufacture, commercial use, regulatory status, and technical data on optimising use to maximise process efficiency and end product quality.
Handbook of hydrocolloids.
1855735016
Food additives.
Hydrocolloids.
Colloids.
Food Additives.
Aliments-- Additifs.
Hydrocolloïdes.
Food additives.
Hydrocolloids.
TECHNOLOGY & ENGINEERING-- Food Science.
TEC-- 012000
664/
.
06
22
TP453
.
C65
H36
2000eb
HP
34
HP
34
.
2000
K-954
QU
133
H235
2000
blsrissc
blsrissc
Phillips, Glyn O.
Williams, Peter A.
20201207220941.0
pn
مطالعه متن کتاب [Book]
Y
