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101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aHydrocolloids in food processing$b[electronic resource] /$feditor, Thomas Laaman
210   $aAmes, IA $cWiley-Blackwell$d2010
215   $a1 online resource (360 p.)
225 1 $aIFT Press series
300   $aDescription based upon print version of record.
311   $a0-8138-2076-6 
320   $aIncludes bibliographical references and index.
327   $aHydrocolloids 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 Grades
327   $aChapter 11 Hydrocolloid Purchasing II: Pricing and Supplier EvaluationIndex
330   $aIn Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally
410  0$aIFT Press series.
606   $aHydrocolloids
606   $aFood additives
608   $aElectronic books.
615  0$aHydrocolloids.
615  0$aFood additives.
676   $a664.0286
701   $aLaaman$b Thomas$0946850
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801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
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996   $aHydrocolloids in food processing$92139161
997   $aUNINA

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245 10$aBritain & Europe :$bthe choices we face /$cedited by Martin Rosenbaum
260 0 $aOxford :$bOxford University Press,$cc2001
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