Handbook of Hydrocolloids
Published in June 2000
Book
Hardback
472 pages
978-1-85573-501-9 (ISBN)
Description
This handbook covers all major hydrocolloids used in the food industry, with specialists from around the world providing the most authoritative and current information available. Each chapter examines all aspects of the individual hydrocolloid including definition, manufacture, commercial use, functions, technical data, regulatory status, sample recipes and formulations.
Table of content:
Agar; Starch; Gelatin; Carrageenan; Xanthum gum; Gellan gum; Galactomannans; Gum arabic; Pectins; Milk proteins; Cellulosics; Tragacanth and karaya; Xyloglucan; Curdlan; B-glucans; Soluble soybean polysaccharide; Bacterial cellulose; Microcrystalline cellulose; Gums for coatings and adhesives; Chitosan hydrogels; Alginates; Frutafit-inulin; CRC emulsifying biopolymer.
Table of content:
Agar; Starch; Gelatin; Carrageenan; Xanthum gum; Gellan gum; Galactomannans; Gum arabic; Pectins; Milk proteins; Cellulosics; Tragacanth and karaya; Xyloglucan; Curdlan; B-glucans; Soluble soybean polysaccharide; Bacterial cellulose; Microcrystalline cellulose; Gums for coatings and adhesives; Chitosan hydrogels; Alginates; Frutafit-inulin; CRC emulsifying biopolymer.
More details
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Illustrations
Illustrations
Dimensions
Height: 244 mm
Width: 172 mm
ISBN-13
978-1-85573-501-9 (9781855735019)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Professors G O Phillips and P Williams are from the North East Wales Institute, which is well known for its work in the study of hydrocolloids and rheology. The editors are also Directors of the Food Hydrocolloids Trust and have assembled an international panel of experts for the purposes of this book, with each chapter written by specialists in their field. The contributors include specialists from Universities in Japan, England, Israel and Norway and from companies such as Monsanto and the Fuji Oil Company.