LEADER 05604nam 2200697 450 001 9910480747103321 005 20170924195256.0 010 $a1-61583-113-4 010 $a1-84569-587-9 035 $a(CKB)2500000000002821 035 $a(EBL)1639518 035 $a(SSID)ssj0000072187 035 $a(PQKBManifestationID)11125410 035 $a(PQKBTitleCode)TC0000072187 035 $a(PQKBWorkID)10094762 035 $a(PQKB)10196359 035 $a(SSID)ssj0000332002 035 $a(PQKBManifestationID)12114099 035 $a(PQKBTitleCode)TC0000332002 035 $a(PQKBWorkID)10331780 035 $a(PQKB)11730470 035 $a(MiAaPQ)EBC1639518 035 $a(EXLCZ)992500000000002821 100 $a20140208h20092009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of hydrocolloids /$fedited by G. O. Phillips, P. A. Williams 205 $a2nd ed. 210 1$aCambridge, England ;$aBoca Raton, Florida :$cWoodhead Publishing Limited :$cCRC Press,$d2009. 210 4$dİ2009 215 $a1 online resource (949 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 $a1-84569-414-7 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aCover; Handbook of hydrocolloids; Copyright; Contents; Contributor contact details; Preface; 1 Introduction to food hydrocolloids; 1.1 Introduction; 1.2 Regulatory aspects; 1.3 Thickening characteristics; 1.4 Viscoelasticity and gelation; 1.5 Synergistic combinations; 1.6 Hydrocolloid fibres; 1.7 Future trends; 1.8 Bibliography; 2 Hydrocolloids and emulsion stability; 2.1 Introduction; 2.2 Principles of emulsion stability; 2.3 Effect of non-adsorbing hydrocolloids on emulsion stability; 2.4 Effect of adsorbing hydrocolloids on emulsion stability; 2.5 Summary; 2.6 References 327 $a3 The health aspects of hydrocolloids3.1 Introduction; 3.2 Hydrocolloids and non-digestible carbohydrates in food; 3.3 Effects on metabolism and health; 3.4 Clinical nutrition; 3.5 Future trends; 3.6 References; 4 Agar; 4.1 Introduction; 4.2 Agar manufacture; 4.3 Chemical structure of agar; 4.4 Agar gelation; 4.5 Agar applications; 4.6 Future trends; 4.7 References; 5 Starch; 5.1 Introduction; 5.2 Manufacture; 5.3 Structure; 5.4 Modifications; 5.5 Technical data; 5.6 Uses and applications; 5.7 Regulatory status: European label declarations; 5.8 References; 6 Gelatin; 6.1 Introduction 327 $a6.2 Manufacturing gelatin6.3 Regulations, technical data and standard quality test methods; 6.4 Chemical composition and physical properties of collagens and gelatins; 6.5 Gelatin derivatives; 6.6 Applications of gelatin; 6.7 Acknowledgements; 6.8 References and further reading; 7 Carrageenan and furcellaran; 7.1 Introduction; 7.2 Manufacture; 7.3 Regulatory status; 7.4 Structure; 7.5 Physical properties; 7.6 Food applications; 7.7 Conclusion; 7.8 Glossary; 7.9 References; 8 Xanthan gum; 8.1 Introduction; 8.2 Manufacture; 8.3 Structure; 8.4 Technical data; 8.5 Applications in food products 327 $a8.6 Regulatory status8.7 Future trends; 8.8 Sources of further information and advice; 8.9 References; 9 Gellan gum; 9.1 Introduction; 9.2 Manufacture; 9.3 Structure; 9.4 Technical data; 9.5 Uses and applications; 9.6 Regulatory status; 9.7 Future trends; 9.8 Sources of further information and advice; 9.9 References; 10 Galactomannans; 10.1 Introduction; 10.2 Raw materials and structure; 10.3 Manufacture; 10.4 Technical data; 10.5 Uses and applications; 10.6 Regulatory status; 10.7 Future trends; 10.8 References; 11 Gum arabic; 11.1 Introduction; 11.2 Supply and market trends 327 $a11.3 Manufacture11.4 Regulatory aspects; 11.5 Structure; 11.6 Properties; 11.7 Applications; 11.8 References; 12 Pectins; 12.1 Introduction; 12.2 Manufacture; 12.3 The chemical nature of pectin; 12.4 Commercial pectin: properties and function; 12.5 Nutritional and health aspects; 12.6 Uses and applications; 12.7 Legal status; 12.8 References; 13 Milk proteins; 13.1 Introduction; 13.2 The milk protein system; 13.3 Production of milk protein products; 13.4 Functional properties of milk protein products; 13.5 Biological activity of milk protein products; 13.6 Food uses of milk protein products 327 $a13.7 Future trends 330 $aHydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value.The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical in 410 0$aWoodhead Publishing in food science, technology, and nutrition. 606 $aHydrocolloids 606 $aFood additives 608 $aElectronic books. 615 0$aHydrocolloids. 615 0$aFood additives. 676 $a664/.06 701 $aPhillips$b G. O$0888766 701 $aWilliams$b P. A$0894315 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910480747103321 996 $aHandbook of hydrocolloids$92268661 997 $aUNINA