Handbook Of Hydrocolloids

Author : Glyn O. Phillips,Peter A. Williams
Publisher : Elsevier
Page : 949 pages
File Size : 40,9 Mb
Release : 2009-05-28
Category : Technology & Engineering
ISBN : 9781845695873

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Handbook of Hydrocolloids by Glyn O. Phillips,Peter A. Williams Pdf

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

Author : Glyn O. Phillips,Peter A. Williams
Publisher : McGraw Hill Professional
Page : 480 pages
File Size : 54,5 Mb
Release : 2000
Category : Cooking
ISBN : 1855735016

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Handbook of Hydrocolloids by Glyn O. Phillips,Peter A. Williams Pdf

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.

Author : Clàudia Cortés,Núria Cubero,Laura Gómez,Albert Monferrer
Publisher : CRC Press
Page : 175 pages
File Size : 41,6 Mb
Release : 2020-11-29
Category : Technology & Engineering
ISBN : 9781000023848

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Hydrocolloids in Food Product Development by Clàudia Cortés,Núria Cubero,Laura Gómez,Albert Monferrer Pdf

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 example proteins and starches. This manual only focuses on those considered additives, except modified starches. Newly translated from Spanish to English, Hydrocolloids in Food Product Development is written by four experts in their field who are familiar with offering technical advice to companies related to the manufacturing of food. After an introductory chapter that reviews chemical characteristics, the hydration and solubilization of hydrocolloids, the preparation of hydrocolloids solutions, and technological functions, subsequent chapters present different hydrocolloids used in food technology and describe its technical features and its most common uses. Key Features: Describes technical and utilization characteristics of thickeners and gelling agents Details the origin, physical-chemical characteristics, form of use, function, synergies, incompatibilities and examples of use Graphs, tables, photographs and diagrams provided in full color for easy reading comprehension This practical manual is designed so that food industry technicians and chefs may easily consult while doing their daily work, or so that students of degrees related to food technology may use it as a reference book.

Author : Andrew C. Hoefler
Publisher : Unknown
Page : 0 pages
File Size : 42,6 Mb
Release : 2004
Category : Colloids
ISBN : 1891127381

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Hydrocolloids by Andrew C. Hoefler Pdf

Author : Martin Glicksman
Publisher : CRC Press
Page : 333 pages
File Size : 47,5 Mb
Release : 2020-03-27
Category : Technology & Engineering
ISBN : 9781000697391

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Food Hydrocolloids by Martin Glicksman Pdf

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.

Author : Amos Nussinovitch,Madoka Hirashima
Publisher : CRC Press
Page : 380 pages
File Size : 43,9 Mb
Release : 2013-10-09
Category : Technology & Engineering
ISBN : 9781439875889

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Cooking Innovations by Amos Nussinovitch,Madoka Hirashima Pdf

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 coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations. Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations. The book covers the most commonly used hydrocolloids, namely, agar–agar, alginates, carrageenan and furcellaran, cellulose derivatives, curdlan, egg proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac mannan, pectin, starch, and xanthan gum. It also discusses combining multiple hydrocolloids to obtain novel characteristics. This volume serves to inspire cooking students and introduce food technologists to the many uses of hydrocolloids. It is written so that chefs, food engineers, food science students, and other professionals will be able to cull ideas from the recipes and gain an understanding of the capabilities of each hydrocolloid.

Author : Glyn O. Phillips,Peter A. Williams
Publisher : Elsevier
Page : 457 pages
File Size : 42,7 Mb
Release : 2011-09-09
Category : Technology & Engineering
ISBN : 9780857093639

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Handbook of Food Proteins by Glyn O. Phillips,Peter A. Williams Pdf

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 proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry Chapters each focus on a particular protein ingredient or group of ingredients Innovative products and potential methods for improving nutrition and diet using proteins is also described

Author : K. Nishinari,E. Doi
Publisher : Springer Science & Business Media
Page : 509 pages
File Size : 51,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461524861

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Food Hydrocolloids by K. Nishinari,E. Doi Pdf

It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.

Author : Fotis Spyropoulos,Aris Lazidis,Ian Norton
Publisher : Royal Society of Chemistry
Page : 516 pages
File Size : 51,6 Mb
Release : 2019-10-31
Category : Science
ISBN : 9781788012164

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Handbook of Food Structure Development by Fotis Spyropoulos,Aris Lazidis,Ian Norton Pdf

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. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Author : G Feiner
Publisher : Elsevier
Page : 672 pages
File Size : 53,7 Mb
Release : 2006-09-29
Category : Technology & Engineering
ISBN : 9781845691721

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Meat Products Handbook by G Feiner Pdf

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 and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R&D, quality and production managers in meat processing. A one volume reference on processed meat products Combines detailed practical knowledge of processing and ingredients with scientific understanding A standard reference for research & development, quality and production managers in the meat industry

Author : Tanja Wuestenberg
Publisher : John Wiley & Sons
Page : 546 pages
File Size : 50,5 Mb
Release : 2014-08-05
Category : Science
ISBN : 9783527682966

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Cellulose and Cellulose Derivatives in the Food Industry by Tanja Wuestenberg Pdf

Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.

Author : Sina Ebnesajjad
Publisher : William Andrew
Page : 473 pages
File Size : 53,9 Mb
Release : 2012-12-31
Category : Technology & Engineering
ISBN : 9781455730032

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Handbook of Biopolymers and Biodegradable Plastics by Sina Ebnesajjad Pdf

Biopolymers and Biodegradable Plastics are a hot issue across the Plastics industry, and for many of the industry sectors that use plastic, from packaging to medical devices and from the construction indusry to the automotive sector. This book brings together a number of key biopolymer and biodegradable plastics topics in one place for a broad audience of engineers and scientists, especially those designing with biopolymers and biodegradable plastics, or evaluating the options for switching from traditional plastics to biopolymers. Topics covered include preparation, fabrication, applications and recycling (including biodegradability and compostability). Applications in key areas such as films, coatings controlled release and tissue engineering are discussed. Dr Ebnesajjad provides readers with an in-depth reference for the plastics industry – material suppliers and processors, bio-polymer producers, bio-polymer processors and fabricators – and for industry sectors utilizing biopolymers – automotive, packaging, construction, wind turbine manufacturers, film manufacturers, adhesive and coating industries, medical device manufacturers, biomedical engineers, and the recycling industry. Essential information and practical guidance for engineers and scientists working with bioplastics, or evaluating a migration to bioplastics. Includes key published material on biopolymers, updated specifically for this Handbook, and new material including coverage of PLA and Tissue Engineering Scaffolds. Coverage of materials and applications together in one handbook enables engineers and scientists to make informed design decisions.

Author : Reinhard Schrieber,Herbert Gareis
Publisher : John Wiley & Sons
Page : 349 pages
File Size : 51,8 Mb
Release : 2007-04-20
Category : Science
ISBN : 9783527315482

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Gelatine Handbook by Reinhard Schrieber,Herbert Gareis Pdf

A practical summary of the technical and technological as well as nutritional and physiological properties attained through the targeted selection of raw materials and the corresponding production processes. The two authors come from the world's leading gelatine company and adopt here an international approach, enabling their knowledge to be transferred between the various application areas on a global scale. Following an introduction to and the history of gelatine, the text surveys the global industry and current trends, before going on to analyze the basic physical, chemical and technological properties of gelatine. Manufacturing, including quality and safety and the processing of powder, instant gelatine and hydrolysate are dealt with next, prior to an in-depth review of applications in beverages and foodstuffs, pharmaceuticals, health and osteoarthritis, among others. The whole is rounded off by future visions and a useful glossary. Aimed at all gelatine users, heads and technicians in production and quality control, product developers, students of food science and pharmacy as well as marketing experts within the industry and patent lawyers.

Author : Miloslav Rechcigl
Publisher : CRC Press
Page : 575 pages
File Size : 47,6 Mb
Release : 2018-01-18
Category : Technology & Engineering
ISBN : 9781351089883

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Handbook of Nutritional Supplements by Miloslav Rechcigl Pdf

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements. This volume, relating to food supplements for human use, is organized on the basis of raw materials utilized in their production, as well as on the basis of target groups for which they are intended.

Author : Glyn O. Phillips,Peter A. Williams
Publisher : Woodhead Publishing
Page : 1192 pages
File Size : 47,9 Mb
Release : 2020-11-06
Category : Technology & Engineering
ISBN : 9780128242216

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Handbook of Hydrocolloids by Glyn O. Phillips,Peter A. Williams Pdf

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 industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds. Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences. Introduces to food hydrocolloids considering regulatory aspects and functional characteristics Examines the manufacture, structure, function, and applications of over twenty-five hydrocolloids Brings a detailed overview of the function of hydrocolloids as emulsifiers, rheological modifiers, film formers, and encapsulation agents