Hydrocolloids in food processing [[electronic resource] /] / editor, Thomas Laaman

• Pubblicazione: Ames, IA, : Wiley-Blackwell, 2010
• Descrizione fisica: 1 online resource (360 p.)
• Disciplina: 664.0286
• Soggetto topico: Hydrocolloids; Food additives
• Altri autori: LaamanThomas
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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 Grades ; Chapter 11 Hydrocolloid Purchasing II: Pricing and Supplier EvaluationIndex
• Sommario/riassunto: In 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
• Titolo autorizzato: Hydrocolloids in food processing
• ISBN: 1-5231-1863-6; 0-470-96189-9; 1-282-78367-X; 9786612783678; 0-8138-1449-9; 0-8138-1433-2
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910841609003321
• Lo trovi qui: Univ. Federico II
• Serie: IFT Press series.