02878nam 2200601Ia 450 991084160900332120230725024834.01-5231-1863-60-470-96189-91-282-78367-X97866127836780-8138-1449-90-8138-1433-2(CKB)2670000000044097(EBL)589057(OCoLC)680468237(SSID)ssj0000420127(PQKBManifestationID)11288554(PQKBTitleCode)TC0000420127(PQKBWorkID)10392478(PQKB)11484501(MiAaPQ)EBC589057(EXLCZ)99267000000004409720100330d2010 uy 0engur|n|---|||||txtccrHydrocolloids in food processing[electronic resource] /editor, Thomas LaamanAmes, IA Wiley-Blackwell20101 online resource (360 p.)IFT Press seriesDescription based upon print version of record.0-8138-2076-6 Includes bibliographical references and index.Hydrocolloids in Food Processing; Table of Contents; Preface; Contributor List; Chapter 1 Hydrocolloids: Fifteen Practical Tips; Chapter 2 Hydrocolloids in Salad Dressings; Chapter 3 Hydrocolloids in Muscle Foods; Chapter 4 Hydrocolloids in Bakery Products; Chapter 5 Hydrocolloids in Bakery Fillings; Chapter 6 Hydrocolloids in Frozen Dairy Desserts; Chapter 7 Hydrocolloids in Cultured Dairy Products; Chapter 8 Hydrocolloids in Restructured Foods; Chapter 9 Hydrocolloids in Flavor Stabilization; Chapter 10 Hydrocolloid Purchasing I: History and Product GradesChapter 11 Hydrocolloid Purchasing II: Pricing and Supplier EvaluationIndexIn Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. FinallyIFT Press series.HydrocolloidsFood additivesHydrocolloids.Food additives.664.0286Laaman Thomas1729366MiAaPQMiAaPQMiAaPQBOOK9910841609003321Hydrocolloids in food processing4139138UNINA