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 referenceon 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. ÍNDICE: CONTENTS Introduction to food hydrocolloids; Hydrocolloids and emulsion stability; The health aspects of hydrocolloids; Agar; Starch; Gelatin; Carrageenan, furcelleran and other seaweed-derived products; Xanthan gum; Gellan gum; Galactomannans; Gum Arabic; Pectins; Milk proteins; Egg proteins; Vegetable protein isolates; Protein-polysaccharide complexes and coacervates; Gum Ghatti; Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactan; Xyloglucan; Curdlan; Other microbial polysaccharides: pullulan, scleroglucan, elsinan, levan, alternan, dextran etc.; Cereal ß-glucans; Arabinoxylans; Soluble soybean polysaccharide; Cellulosics; Bacterial cellulose; Microcrystalline cellulose; Hydrocolloids for coatings and adhesives; Alginates; Inulin; Chitin and chitosan hydrogels; Konjac mannan.ƒ
- ISBN: 978-1-84569-414-2
- Editorial: Woodhead
- Encuadernacion: Cartoné
- Páginas: 944
- Fecha Publicación: 30/05/2009
- Nº Volúmenes: 1
- Idioma: Inglés