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[null,"1.","Record Nr.",null,"UNINA9911004853403321"]
[null,null,"Autore",null,"Phillips G O"]
[null,null,"Titolo",null,"Handbook of hydrocolloids [[electronic resource]]"]
[null,null,"Pubbl/distr/stampa",null,"Woodhead Publishing Limited, 2014"]
[null,null,"ISBN",null,"1-280-37238-9"]
[{"$nulls":4},"9786610372386"]
[{"$nulls":4},"1-59124-086-7"]
[null,null,"Descrizione fisica",null,"1 online resource (473 p.)"]
[null,null,"Disciplina",null,"664.06"]
[null,null,"Soggetti",null,"Colloids"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,"Nota di contenuto",null,"\"\"Preliminaries\"\"; \"\"Contents\"\"; \"\"Preface\"\"; \"\"1 Introduction to food hydrocolloids\"\"; \"\"2 Agar\"\"; \"\"3 Starch\"\"; \"\"4 Gelatin\"\"; \"\"5 Carrageenan\"\"; \"\"6 Xanthan gum\"\"; \"\"7 Gellan gum\"\"; \"\"8 Galactomannans\"\"; \"\"9 Gum arabic\"\"; \"\"10 Pectins\"\"; \"\"11 Milk proteins\"\"; \"\"12 Cellulosics\"\"; \"\"13 Tragacanth and karaya\"\"; \"\"14 Xyloglucan\"\"; \"\"15 Curdlan\"\"; \"\"16 Cereal   glucans\"\"; \"\"17 Soluble soybean polysaccharide\"\"; \"\"18 Bacterial cellulose\"\"; \"\"19 Microcrystalline cellulose an overview\"\"; \"\"20 Gums for coatings and adhesives\"\"; \"\"21 Chitosan\"\"; \"\"22 Alginates\"\"; \"\"23 Frutafit   inulin\"\""]
[{"$nulls":4},"\"\"24 CRC emulsifying biopolymer a new emulsifier for the soft drinks industry\"\"\"\"25 Konjac mannan\"\"; \"\"26 Philippine Natural Grade or semi refined carrageenan\"\"; \"\"Index\"\""]
[null,null,null,"Sommario/riassunto","The revolution in the food industry has created a demand for increasingly innovative and nutritionally valuable foods. As food manufacturers endeavour to meet this demand, the effective use of hydrocolloids is one of the industry's most significant tools. Hydrocolloids can be used to improve mouthfeel and replace fat content, encapsulate flavours, extend shelf life, emulsify beverages, build viscosity and provide elasticity and product stability. With so much to gain, it is essential that food manufacturers have an authoritative and practical source of information on their properties and appli"]