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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-9910840915403321
Ames, Iowa, : Blackwell Pub., 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids / / edited by Peter A. Williams, Glyn O. Phillips
Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids / / edited by Peter A. Williams, Glyn O. Phillips
Pubbl/distr/stampa Cambridge, [England] : , : Royal Society of Chemistry, , 2014
Descrizione fisica 1 online resource (405 p.)
Disciplina 547.8434
Collana Special Publication
Soggetto topico Gums and resins
Food additives
Stabilizing agents
Hydrocolloids
Soggetto genere / forma Electronic books.
ISBN 1-68015-807-4
1-78262-130-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto ""Title Page ""; ""Preface""; ""Acknowledgements""; ""Sponsors""; ""ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES""; ""RHEOLOGICAL PROPERTIES""; ""EMULSIONS, FOAMS AND FILMS""; ""Subject Index""
Record Nr. UNINA-9910464106903321
Cambridge, [England] : , : Royal Society of Chemistry, , 2014
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids / / edited by Peter A. Williams, Glyn O. Phillips
Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids / / edited by Peter A. Williams, Glyn O. Phillips
Pubbl/distr/stampa Cambridge, [England] : , : Royal Society of Chemistry, , 2014
Descrizione fisica 1 online resource (405 p.)
Disciplina 547.8434
Collana Special Publication
Soggetto topico Gums and resins
Food additives
Stabilizing agents
Hydrocolloids
ISBN 1-68015-807-4
1-78262-130-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto ""Title Page ""; ""Preface""; ""Acknowledgements""; ""Sponsors""; ""ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES""; ""RHEOLOGICAL PROPERTIES""; ""EMULSIONS, FOAMS AND FILMS""; ""Subject Index""
Record Nr. UNINA-9910787851103321
Cambridge, [England] : , : Royal Society of Chemistry, , 2014
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids / / edited by Peter A. Williams, Glyn O. Phillips
Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids / / edited by Peter A. Williams, Glyn O. Phillips
Pubbl/distr/stampa Cambridge, [England] : , : Royal Society of Chemistry, , 2014
Descrizione fisica 1 online resource (405 p.)
Disciplina 547.8434
Collana Special Publication
Soggetto topico Gums and resins
Food additives
Stabilizing agents
Hydrocolloids
ISBN 1-68015-807-4
1-78262-130-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto ""Title Page ""; ""Preface""; ""Acknowledgements""; ""Sponsors""; ""ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES""; ""RHEOLOGICAL PROPERTIES""; ""EMULSIONS, FOAMS AND FILMS""; ""Subject Index""
Record Nr. UNINA-9910821796503321
Cambridge, [England] : , : Royal Society of Chemistry, , 2014
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of hydrocolloids / / edited by G. O. Phillips, P. A. Williams
Handbook of hydrocolloids / / edited by G. O. Phillips, P. A. Williams
Edizione [2nd ed.]
Pubbl/distr/stampa Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2009
Descrizione fisica 1 online resource (949 p.)
Disciplina 664/.06
Altri autori (Persone) PhillipsG. O
WilliamsP. A
Collana Woodhead Publishing Series in Food Science, Technology and Nutrition
Soggetto topico Hydrocolloids
Food additives
Soggetto genere / forma Electronic books.
ISBN 1-61583-113-4
1-84569-587-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; 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
3 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
6.2 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
8.6 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
11.3 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
13.7 Future trends
Record Nr. UNINA-9910480747103321
Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of hydrocolloids / / edited by G. O. Phillips, P. A. Williams
Handbook of hydrocolloids / / edited by G. O. Phillips, P. A. Williams
Edizione [2nd ed.]
Pubbl/distr/stampa Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2009
Descrizione fisica 1 online resource (949 p.)
Disciplina 664/.06
Altri autori (Persone) PhillipsG. O
WilliamsP. A
Collana Woodhead Publishing Series in Food Science, Technology and Nutrition
Soggetto topico Hydrocolloids
Food additives
ISBN 1-61583-113-4
1-84569-587-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; 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
3 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
6.2 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
8.6 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
11.3 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
13.7 Future trends
Record Nr. UNINA-9910780711203321
Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of hydrocolloids / / edited by G. O. Phillips, P. A. Williams
Handbook of hydrocolloids / / edited by G. O. Phillips, P. A. Williams
Edizione [2nd ed.]
Pubbl/distr/stampa Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2009
Descrizione fisica 1 online resource (949 p.)
Disciplina 664/.06
Altri autori (Persone) PhillipsG. O
WilliamsP. A
Collana Woodhead Publishing Series in Food Science, Technology and Nutrition
Soggetto topico Hydrocolloids
Food additives
ISBN 1-61583-113-4
1-84569-587-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; 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
3 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
6.2 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
8.6 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
11.3 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
13.7 Future trends
Record Nr. UNINA-9910818759203321
Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Hydrocolloids in food processing [[electronic resource] /] / editor, Thomas Laaman
Hydrocolloids in food processing [[electronic resource] /] / editor, Thomas Laaman
Pubbl/distr/stampa Ames, IA, : Wiley-Blackwell, 2010
Descrizione fisica 1 online resource (360 p.)
Disciplina 664.0286
Altri autori (Persone) LaamanThomas
Collana IFT Press series
Soggetto topico Hydrocolloids
Food additives
Soggetto genere / forma Electronic books.
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 eng
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
Record Nr. UNINA-9910140797803321
Ames, IA, : Wiley-Blackwell, 2010
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Hydrocolloids in food processing [[electronic resource] /] / editor, Thomas Laaman
Hydrocolloids in food processing [[electronic resource] /] / editor, Thomas Laaman
Pubbl/distr/stampa Ames, IA, : Wiley-Blackwell, 2010
Descrizione fisica 1 online resource (360 p.)
Disciplina 664.0286
Altri autori (Persone) LaamanThomas
Collana IFT Press series
Soggetto topico Hydrocolloids
Food additives
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 eng
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
Record Nr. UNINA-9910830279703321
Ames, IA, : Wiley-Blackwell, 2010
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Hydrocolloids in food processing [[electronic resource] /] / editor, Thomas Laaman
Hydrocolloids in food processing [[electronic resource] /] / editor, Thomas Laaman
Pubbl/distr/stampa Ames, IA, : Wiley-Blackwell, 2010
Descrizione fisica 1 online resource (360 p.)
Disciplina 664.0286
Altri autori (Persone) LaamanThomas
Collana IFT Press series
Soggetto topico Hydrocolloids
Food additives
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 eng
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
Record Nr. UNINA-9910841609003321
Ames, IA, : Wiley-Blackwell, 2010
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui