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Food fortification in a globalized world / / edited by M.G. Venkatesh Mannar, Richard F. Hurrell
| Food fortification in a globalized world / / edited by M.G. Venkatesh Mannar, Richard F. Hurrell |
| Pubbl/distr/stampa | London, England : , : Academic Press, , 2018 |
| Descrizione fisica | 1 online resource (415 pages) |
| Disciplina | 664.06 |
| Soggetto topico |
Food additives
Food additives - Health aspects Enriched foods |
| ISBN | 0-12-802897-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583399303321 |
| London, England : , : Academic Press, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food hydrocolloids
| Food hydrocolloids |
| Pubbl/distr/stampa | [New York, NY], : Elsevier Science |
| Soggetto topico |
Colloids
Food additives Colloïdes - Périodiques Aliments - Additifs - Périodiques |
| ISSN | 1873-7137 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910147152103321 |
| [New York, NY], : Elsevier Science | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food hydrocolloids
| Food hydrocolloids |
| Pubbl/distr/stampa | [New York, NY], : Elsevier Science |
| Soggetto topico |
Colloids
Food additives Colloïdes - Périodiques Aliments - Additifs - Périodiques |
| ISSN | 1873-7137 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996218295103316 |
| [New York, NY], : Elsevier Science | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food hydrocolloids for health
| Food hydrocolloids for health |
| Pubbl/distr/stampa | [Amsterdam] : , : Elsevier B.V., , [2021]- |
| Descrizione fisica | 1 online resource |
| Disciplina | 610 |
| Soggetto topico |
Hydrocolloids
Food additives Health Nutrition Colloids Hydrocolloïdes Aliments - Additifs Santé Colloïdes health Food Additives |
| Soggetto genere / forma |
Periodicals.
Periodical |
| ISSN | 2667-0259 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910495752203321 |
| [Amsterdam] : , : Elsevier B.V., , [2021]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food hydrocolloids for health
| Food hydrocolloids for health |
| Pubbl/distr/stampa | [Amsterdam] : , : Elsevier B.V., , [2021]- |
| Descrizione fisica | 1 online resource |
| Disciplina | 610 |
| Soggetto topico |
Hydrocolloids
Food additives Health Nutrition Colloids Hydrocolloïdes Aliments - Additifs Santé Colloïdes health Food Additives |
| Soggetto genere / forma |
Periodicals.
Periodical |
| ISSN | 2667-0259 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996439350703316 |
| [Amsterdam] : , : Elsevier B.V., , [2021]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food oxidants and antioxidants : chemical, biological, and functional properties / / edited by Grzegorz Bartosz
| Food oxidants and antioxidants : chemical, biological, and functional properties / / edited by Grzegorz Bartosz |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2014 |
| Descrizione fisica | 1 online resource (557 p.) |
| Disciplina | 613.286 |
| Altri autori (Persone) | BartoszG (Grzegorz) |
| Collana | Chemical and functional properties of food components |
| Soggetto topico |
Food additives
Oxidizing agents Antioxidants |
| ISBN |
0-429-18501-4
1-62870-700-3 1-4398-8242-8 |
| Classificazione | MED060000TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editor; Contributors; Abbreviations; Chapter 1 - Oxidation of Food Components: An Introduction; Chapter 2 - Oxidants Occurring in Food Systems; Chapter 3 - Measuring the Oxidation Potential in Foods; Chapter 4 - Mechanisms of Oxidation in Food Lipids; Chapter 5 - Protein Oxidation in Foods and Its Prevention; Chapter 6 - Use of Added Oxidants in Food Processing; Chapter 7 - Effects of Oxidation on Sensory Characteristics of Food Components during Processing and Storage
Chapter 8 - Effects of Oxidation on the Nutritive and Health-Promoting Value of Food ComponentsChapter 9 - Natural Antioxidants in Food Systems; Chapter 10 - Antioxidants Generated in Foods as a Result of Processing; Chapter 11 - Mechanisms of Antioxidant Activity; Chapter 12 - Measuring the Antioxidant Activity of Food Components; Chapter 13 - Measuring the Antioxidant Activity of Apple Products; Chapter 14 - Antioxidant and Prooxidant Activity of Food Components; Chapter 15 - Bioavailability and Antioxidant Activity of Curcuminoids and Carotenoids in Humans Chapter 16 - Case Studies on Selected Natural Food AntioxidantsChapter 17 - Functional Antioxidant Foods; Chapter 18 - Concluding Remarks; Back Cover |
| Record Nr. | UNINA-9910786827803321 |
| Boca Raton : , : CRC Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food oxidants and antioxidants : chemical, biological, and functional properties / / edited by Grzegorz Bartosz
| Food oxidants and antioxidants : chemical, biological, and functional properties / / edited by Grzegorz Bartosz |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton, : CRC Press, 2014 |
| Descrizione fisica | 1 online resource (557 p.) |
| Disciplina | 613.2/86 |
| Altri autori (Persone) | BartoszG (Grzegorz) |
| Collana | Chemical and functional properties of food components |
| Soggetto topico |
Food additives
Oxidizing agents Antioxidants |
| ISBN |
0-429-18501-4
1-62870-700-3 1-4398-8242-8 |
| Classificazione | MED060000TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editor; Contributors; Abbreviations; Chapter 1 - Oxidation of Food Components: An Introduction; Chapter 2 - Oxidants Occurring in Food Systems; Chapter 3 - Measuring the Oxidation Potential in Foods; Chapter 4 - Mechanisms of Oxidation in Food Lipids; Chapter 5 - Protein Oxidation in Foods and Its Prevention; Chapter 6 - Use of Added Oxidants in Food Processing; Chapter 7 - Effects of Oxidation on Sensory Characteristics of Food Components during Processing and Storage
Chapter 8 - Effects of Oxidation on the Nutritive and Health-Promoting Value of Food ComponentsChapter 9 - Natural Antioxidants in Food Systems; Chapter 10 - Antioxidants Generated in Foods as a Result of Processing; Chapter 11 - Mechanisms of Antioxidant Activity; Chapter 12 - Measuring the Antioxidant Activity of Food Components; Chapter 13 - Measuring the Antioxidant Activity of Apple Products; Chapter 14 - Antioxidant and Prooxidant Activity of Food Components; Chapter 15 - Bioavailability and Antioxidant Activity of Curcuminoids and Carotenoids in Humans Chapter 16 - Case Studies on Selected Natural Food AntioxidantsChapter 17 - Functional Antioxidant Foods; Chapter 18 - Concluding Remarks; Back Cover |
| Record Nr. | UNINA-9910823568003321 |
| Boca Raton, : CRC Press, 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food stabilisers, thickeners, and gelling agents [[electronic resource] /] / edited by Alan Imeson
| Food stabilisers, thickeners, and gelling agents [[electronic resource] /] / edited by Alan Imeson |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2009 |
| Descrizione fisica | 1 online resource (372 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | ImesonA (Alan) |
| Soggetto topico |
Hydrocolloids
Food additives Food - Analysis Food - Composition Food industry and trade |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-31302-9
9786612313028 1-4443-1472-6 1-61583-458-3 1-4443-1473-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Stabilisers, Thickeners and Gelling Agents; Contents; Preface; Acknowledgements; Contributors; 1 Introduction; 1.1 INTRODUCTION; 1.2 FUNCTIONAL PROPERTIES; 1.3 REGULATORY ENVIRONMENT; 1.4 COMMERCIAL ENVIRONMENT; 1.5 FUTURE DEVELOPMENTS; 2 Acacia Gum (Gum Arabic); 2.1 INTRODUCTION; 2.2 ORIGIN AND PURIFICATION PROCESS; 2.3 CHEMICAL STRUCTURE; 2.4 APPLICATIONS; 2.5 HEALTH BENEFITS; 2.6 FUTURE DEVELOPMENTS; 3 Agar; 3.1 INTRODUCTION; 3.2 RAW MATERIALS; 3.3 PRODUCTION; 3.4 COMPOSITION AND STRUCTURE; 3.5 FUNCTIONAL PROPERTIES; 3.6 APPLICATIONS; 3.7 FUTURE DEVELOPMENTS; 4 Alginates
4.1 INTRODUCTION4.2 PRODUCTION; 4.3 CHEMICAL COMPOSITION; 4.4 FUNCTIONAL PROPERTIES; 4.5 GEL FORMATION TECHNIQUES; 4.6 APPLICATIONS; 4.7 THICKENING AND STABILISING; 4.8 DAIRY PRODUCTS; 4.9 FILM FORMATION; 4.10 ENCAPSULATION; 4.11 OTHER APPLICATIONS; 4.12 SUMMARY; 5 Carrageenan; 5.1 INTRODUCTION; 5.2 RAW MATERIALS; 5.3 MANUFACTURING; 5.4 REGULATION; 5.5 STRUCTURE; 5.6 FUNCTIONAL PROPERTIES; 5.7 FOOD APPLICATIONS; 6 Cellulose Derivatives; 6.1 INTRODUCTION; 6.2 RAW MATERIALS AND PROCESSING; 6.3 COMPOSITION AND CHEMISTRY; 6.4 FOOD APPLICATIONS; 6.5 FUTURE DEVELOPMENTS; 7 Gelatine 7.1 INTRODUCTION7.2 MANUFACTURING PROCESS; 7.3 REGULATIONS: EUROPEAN UNION AND THE USA; 7.4 CHEMICAL STRUCTURE AND REACTIVITY; 7.5 PHYSICOCHEMICAL PROPERTIES; 7.6 FOOD APPLICATIONS; 7.7 FUTURE DEVELOPMENTS; 8 Gellan Gum; 8.1 INTRODUCTION; 8.2 MANUFACTURE; 8.3 CHEMICAL COMPOSITION; 8.4 FUNCTIONAL PROPERTIES; 8.5 REGULATORY STATUS; 8.6 APPLICATIONS; 8.7 FUTURE DEVELOPMENTS; 9 Gum Tragacanth and Karaya; 9.1 GUM TRAGACANTH; 9.2 GUM KARAYA; 10 Inulin; 10.1 INTRODUCTION; 10.2 RESOURCES AND RAW MATERIALS; 10.3 PRODUCTION; 10.4 CHEMICAL STRUCTURE; 10.5 PHYSICAL AND CHEMICAL PROPERTIES 10.6 PRINCIPLE OF FAT REPLACEMENT10.7 PHYSIOLOGICAL PROPERTIES; 10.8 APPLICATIONS; 11 Konjac Glucomannan; 11.1 INTRODUCTION; 11.2 RAW MATERIALS; 11.3 PROCESSING; 11.4 STRUCTURE; 11.5 FUNCTIONAL PROPERTIES; 11.6 FOOD APPLICATIONS; 11.7 NUTRITIONAL APPLICATIONS; 11.8 FUTURE DEVELOPMENTS; 12 Microcrystalline Cellulose; 12.1 INTRODUCTION; 12.2 MCC PRODUCT TECHNOLOGIES; 12.3 MANUFACTURING PROCESS; 12.4 COLLOIDAL MCC PRODUCT LINE EXTENSIONS; 12.5 PHYSICAL MODIFICATION - THE ALLOYING CONCEPT; 12.6 PHYSICAL AND FUNCTIONAL PROPERTIES; 12.7 LEGISLATION AND NUTRITION; 12.8 FOOD APPLICATIONS 12.9 FUTURE DEVELOPMENTS13 Pectin; 13.1 INTRODUCTION; 13.2 RAW MATERIALS; 13.3 PROCESSING; 13.4 COMPOSITION; 13.5 CHEMICAL PROPERTIES; 13.6 APPLICATIONS; 13.7 FUTURE DEVELOPMENTS; 14 Pullulan; 14.1 INTRODUCTION; 14.2 RAW MATERIALS; 14.3 PRODUCTION; 14.4 FUNCTIONAL PROPERTIES; 14.5 FOOD APPLICATIONS; 14.6 FUTURE DEVELOPMENTS; 15 Seed Gums; 15.1 INTRODUCTION; 15.2 RAW MATERIALS; 15.3 PRODUCTION; 15.4 COMPOSITION; 15.5 FUNCTIONAL PROPERTIES; 15.6 FURTHER DEVELOPMENTS; 15.7 DERIVATISED SEED GUMS FOR TECHNICAL APPLICATIONS; 16 Starch; 16.1 INTRODUCTION; 16.2 RAW MATERIALS; 16.3 PROCESSING 16.4 COMPOSITION AND STRUCTURE |
| Record Nr. | UNINA-9910140025103321 |
| Ames, Iowa, : Blackwell Pub., 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food stabilisers, thickeners, and gelling agents [[electronic resource] /] / edited by Alan Imeson
| Food stabilisers, thickeners, and gelling agents [[electronic resource] /] / edited by Alan Imeson |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2009 |
| Descrizione fisica | 1 online resource (372 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | ImesonA (Alan) |
| Soggetto topico |
Hydrocolloids
Food additives Food - Analysis Food - Composition Food industry and trade |
| ISBN |
1-282-31302-9
9786612313028 1-4443-1472-6 1-61583-458-3 1-4443-1473-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Stabilisers, Thickeners and Gelling Agents; Contents; Preface; Acknowledgements; Contributors; 1 Introduction; 1.1 INTRODUCTION; 1.2 FUNCTIONAL PROPERTIES; 1.3 REGULATORY ENVIRONMENT; 1.4 COMMERCIAL ENVIRONMENT; 1.5 FUTURE DEVELOPMENTS; 2 Acacia Gum (Gum Arabic); 2.1 INTRODUCTION; 2.2 ORIGIN AND PURIFICATION PROCESS; 2.3 CHEMICAL STRUCTURE; 2.4 APPLICATIONS; 2.5 HEALTH BENEFITS; 2.6 FUTURE DEVELOPMENTS; 3 Agar; 3.1 INTRODUCTION; 3.2 RAW MATERIALS; 3.3 PRODUCTION; 3.4 COMPOSITION AND STRUCTURE; 3.5 FUNCTIONAL PROPERTIES; 3.6 APPLICATIONS; 3.7 FUTURE DEVELOPMENTS; 4 Alginates
4.1 INTRODUCTION4.2 PRODUCTION; 4.3 CHEMICAL COMPOSITION; 4.4 FUNCTIONAL PROPERTIES; 4.5 GEL FORMATION TECHNIQUES; 4.6 APPLICATIONS; 4.7 THICKENING AND STABILISING; 4.8 DAIRY PRODUCTS; 4.9 FILM FORMATION; 4.10 ENCAPSULATION; 4.11 OTHER APPLICATIONS; 4.12 SUMMARY; 5 Carrageenan; 5.1 INTRODUCTION; 5.2 RAW MATERIALS; 5.3 MANUFACTURING; 5.4 REGULATION; 5.5 STRUCTURE; 5.6 FUNCTIONAL PROPERTIES; 5.7 FOOD APPLICATIONS; 6 Cellulose Derivatives; 6.1 INTRODUCTION; 6.2 RAW MATERIALS AND PROCESSING; 6.3 COMPOSITION AND CHEMISTRY; 6.4 FOOD APPLICATIONS; 6.5 FUTURE DEVELOPMENTS; 7 Gelatine 7.1 INTRODUCTION7.2 MANUFACTURING PROCESS; 7.3 REGULATIONS: EUROPEAN UNION AND THE USA; 7.4 CHEMICAL STRUCTURE AND REACTIVITY; 7.5 PHYSICOCHEMICAL PROPERTIES; 7.6 FOOD APPLICATIONS; 7.7 FUTURE DEVELOPMENTS; 8 Gellan Gum; 8.1 INTRODUCTION; 8.2 MANUFACTURE; 8.3 CHEMICAL COMPOSITION; 8.4 FUNCTIONAL PROPERTIES; 8.5 REGULATORY STATUS; 8.6 APPLICATIONS; 8.7 FUTURE DEVELOPMENTS; 9 Gum Tragacanth and Karaya; 9.1 GUM TRAGACANTH; 9.2 GUM KARAYA; 10 Inulin; 10.1 INTRODUCTION; 10.2 RESOURCES AND RAW MATERIALS; 10.3 PRODUCTION; 10.4 CHEMICAL STRUCTURE; 10.5 PHYSICAL AND CHEMICAL PROPERTIES 10.6 PRINCIPLE OF FAT REPLACEMENT10.7 PHYSIOLOGICAL PROPERTIES; 10.8 APPLICATIONS; 11 Konjac Glucomannan; 11.1 INTRODUCTION; 11.2 RAW MATERIALS; 11.3 PROCESSING; 11.4 STRUCTURE; 11.5 FUNCTIONAL PROPERTIES; 11.6 FOOD APPLICATIONS; 11.7 NUTRITIONAL APPLICATIONS; 11.8 FUTURE DEVELOPMENTS; 12 Microcrystalline Cellulose; 12.1 INTRODUCTION; 12.2 MCC PRODUCT TECHNOLOGIES; 12.3 MANUFACTURING PROCESS; 12.4 COLLOIDAL MCC PRODUCT LINE EXTENSIONS; 12.5 PHYSICAL MODIFICATION - THE ALLOYING CONCEPT; 12.6 PHYSICAL AND FUNCTIONAL PROPERTIES; 12.7 LEGISLATION AND NUTRITION; 12.8 FOOD APPLICATIONS 12.9 FUTURE DEVELOPMENTS13 Pectin; 13.1 INTRODUCTION; 13.2 RAW MATERIALS; 13.3 PROCESSING; 13.4 COMPOSITION; 13.5 CHEMICAL PROPERTIES; 13.6 APPLICATIONS; 13.7 FUTURE DEVELOPMENTS; 14 Pullulan; 14.1 INTRODUCTION; 14.2 RAW MATERIALS; 14.3 PRODUCTION; 14.4 FUNCTIONAL PROPERTIES; 14.5 FOOD APPLICATIONS; 14.6 FUTURE DEVELOPMENTS; 15 Seed Gums; 15.1 INTRODUCTION; 15.2 RAW MATERIALS; 15.3 PRODUCTION; 15.4 COMPOSITION; 15.5 FUNCTIONAL PROPERTIES; 15.6 FURTHER DEVELOPMENTS; 15.7 DERIVATISED SEED GUMS FOR TECHNICAL APPLICATIONS; 16 Starch; 16.1 INTRODUCTION; 16.2 RAW MATERIALS; 16.3 PROCESSING 16.4 COMPOSITION AND STRUCTURE |
| Record Nr. | UNISA-996201153303316 |
| Ames, Iowa, : Blackwell Pub., 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food stabilisers, thickeners, and gelling agents [[electronic resource] /] / edited by Alan Imeson
| Food stabilisers, thickeners, and gelling agents [[electronic resource] /] / edited by Alan Imeson |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2009 |
| Descrizione fisica | 1 online resource (372 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | ImesonA (Alan) |
| Soggetto topico |
Hydrocolloids
Food additives Food - Analysis Food - Composition Food industry and trade |
| ISBN |
1-282-31302-9
9786612313028 1-4443-1472-6 1-61583-458-3 1-4443-1473-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Stabilisers, Thickeners and Gelling Agents; Contents; Preface; Acknowledgements; Contributors; 1 Introduction; 1.1 INTRODUCTION; 1.2 FUNCTIONAL PROPERTIES; 1.3 REGULATORY ENVIRONMENT; 1.4 COMMERCIAL ENVIRONMENT; 1.5 FUTURE DEVELOPMENTS; 2 Acacia Gum (Gum Arabic); 2.1 INTRODUCTION; 2.2 ORIGIN AND PURIFICATION PROCESS; 2.3 CHEMICAL STRUCTURE; 2.4 APPLICATIONS; 2.5 HEALTH BENEFITS; 2.6 FUTURE DEVELOPMENTS; 3 Agar; 3.1 INTRODUCTION; 3.2 RAW MATERIALS; 3.3 PRODUCTION; 3.4 COMPOSITION AND STRUCTURE; 3.5 FUNCTIONAL PROPERTIES; 3.6 APPLICATIONS; 3.7 FUTURE DEVELOPMENTS; 4 Alginates
4.1 INTRODUCTION4.2 PRODUCTION; 4.3 CHEMICAL COMPOSITION; 4.4 FUNCTIONAL PROPERTIES; 4.5 GEL FORMATION TECHNIQUES; 4.6 APPLICATIONS; 4.7 THICKENING AND STABILISING; 4.8 DAIRY PRODUCTS; 4.9 FILM FORMATION; 4.10 ENCAPSULATION; 4.11 OTHER APPLICATIONS; 4.12 SUMMARY; 5 Carrageenan; 5.1 INTRODUCTION; 5.2 RAW MATERIALS; 5.3 MANUFACTURING; 5.4 REGULATION; 5.5 STRUCTURE; 5.6 FUNCTIONAL PROPERTIES; 5.7 FOOD APPLICATIONS; 6 Cellulose Derivatives; 6.1 INTRODUCTION; 6.2 RAW MATERIALS AND PROCESSING; 6.3 COMPOSITION AND CHEMISTRY; 6.4 FOOD APPLICATIONS; 6.5 FUTURE DEVELOPMENTS; 7 Gelatine 7.1 INTRODUCTION7.2 MANUFACTURING PROCESS; 7.3 REGULATIONS: EUROPEAN UNION AND THE USA; 7.4 CHEMICAL STRUCTURE AND REACTIVITY; 7.5 PHYSICOCHEMICAL PROPERTIES; 7.6 FOOD APPLICATIONS; 7.7 FUTURE DEVELOPMENTS; 8 Gellan Gum; 8.1 INTRODUCTION; 8.2 MANUFACTURE; 8.3 CHEMICAL COMPOSITION; 8.4 FUNCTIONAL PROPERTIES; 8.5 REGULATORY STATUS; 8.6 APPLICATIONS; 8.7 FUTURE DEVELOPMENTS; 9 Gum Tragacanth and Karaya; 9.1 GUM TRAGACANTH; 9.2 GUM KARAYA; 10 Inulin; 10.1 INTRODUCTION; 10.2 RESOURCES AND RAW MATERIALS; 10.3 PRODUCTION; 10.4 CHEMICAL STRUCTURE; 10.5 PHYSICAL AND CHEMICAL PROPERTIES 10.6 PRINCIPLE OF FAT REPLACEMENT10.7 PHYSIOLOGICAL PROPERTIES; 10.8 APPLICATIONS; 11 Konjac Glucomannan; 11.1 INTRODUCTION; 11.2 RAW MATERIALS; 11.3 PROCESSING; 11.4 STRUCTURE; 11.5 FUNCTIONAL PROPERTIES; 11.6 FOOD APPLICATIONS; 11.7 NUTRITIONAL APPLICATIONS; 11.8 FUTURE DEVELOPMENTS; 12 Microcrystalline Cellulose; 12.1 INTRODUCTION; 12.2 MCC PRODUCT TECHNOLOGIES; 12.3 MANUFACTURING PROCESS; 12.4 COLLOIDAL MCC PRODUCT LINE EXTENSIONS; 12.5 PHYSICAL MODIFICATION - THE ALLOYING CONCEPT; 12.6 PHYSICAL AND FUNCTIONAL PROPERTIES; 12.7 LEGISLATION AND NUTRITION; 12.8 FOOD APPLICATIONS 12.9 FUTURE DEVELOPMENTS13 Pectin; 13.1 INTRODUCTION; 13.2 RAW MATERIALS; 13.3 PROCESSING; 13.4 COMPOSITION; 13.5 CHEMICAL PROPERTIES; 13.6 APPLICATIONS; 13.7 FUTURE DEVELOPMENTS; 14 Pullulan; 14.1 INTRODUCTION; 14.2 RAW MATERIALS; 14.3 PRODUCTION; 14.4 FUNCTIONAL PROPERTIES; 14.5 FOOD APPLICATIONS; 14.6 FUTURE DEVELOPMENTS; 15 Seed Gums; 15.1 INTRODUCTION; 15.2 RAW MATERIALS; 15.3 PRODUCTION; 15.4 COMPOSITION; 15.5 FUNCTIONAL PROPERTIES; 15.6 FURTHER DEVELOPMENTS; 15.7 DERIVATISED SEED GUMS FOR TECHNICAL APPLICATIONS; 16 Starch; 16.1 INTRODUCTION; 16.2 RAW MATERIALS; 16.3 PROCESSING 16.4 COMPOSITION AND STRUCTURE |
| Record Nr. | UNINA-9910830608403321 |
| Ames, Iowa, : Blackwell Pub., 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food additives
(113)
- Food contamination (24)
- Hydrocolloids (15)
- Food (14)
- Food - Composition (12)