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Thickening and Gelling Agents for Food [[electronic resource] /] / by Alan P. Imeson
Thickening and Gelling Agents for Food [[electronic resource] /] / by Alan P. Imeson
Autore Imeson Alan P
Edizione [1st ed. 1997.]
Pubbl/distr/stampa New York, NY : , : Springer US : , : Imprint : Springer, , 1997
Descrizione fisica 1 online resource (XV, 320 p.)
Disciplina 641.3
664
Soggetto topico Food—Biotechnology
Food Science
ISBN 1-4615-2197-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1 Agar -- 1.1 Introduction -- 1.2 Raw Materials -- 1.3 Production -- 1.4 Agars Obtained from Various Agarophytes -- 1.5 Chemical Composition -- 1.6 Agar Gelation -- 1.7 Synergies and Incompatibilities of Agar -- 1.8 Applications -- References -- 2 Alginates -- 2.1 Introduction -- 2.2 Manufacture -- 2.3 Chemical Composition -- 2.4 Functional Properties -- 2.5 Gel Formation Techniques -- 2.6 Alginate Processes for Food Production -- 2.7 Thickening and Stabilising -- 2.8 Film Formation -- 2.9 Summary -- References -- 3 Carrageenan -- 3.1 Introduction -- 3.2 Raw Materials -- 3.3 Manufacturing -- 3.4 Regulation -- 3.5 Functional Properties -- 3.6 Synergism with Food Ingredients -- 3.7 Food Applications -- References -- 4 Cellulose Derivatives -- 4.1 Introduction -- 4.2 Manufacture -- 4.3 MC and MHPC: Chemistry And Properties -- 4.4 HPC: Chemistry and Properties -- 4.5 CMC: Chemistry and Properties -- 4.6 Major Commercial Applications in Food Products -- References -- 5 Exudate Gums -- 5.1 Introduction -- 5.2 Gum Arabic -- 5.3 Gum Tragacanth -- 5.4 Gum Karaya -- References -- 6 Gellan Gum -- 6.1 Introduction -- 6.2 Manufacture -- 6.3 Chemical Composition -- 6.4 Functional Properties -- 6.5 Regulatory Status -- 6.6 Applications -- 6.7 Future Developments -- References -- 7 Gelatin -- 7.1 Introduction -- 7.2 Gelatin: Definition -- 7.3 Collagen -- 7.4 Collagen-Gelatin Transformation -- 7.5 Gelatin Manufacture -- 7.6 Chemical Structure -- 7.7 Functional Properties -- 7.8 Uses of Gelatin in the Food Industry -- References -- 8 Konjac Gum -- 8.1 Introduction -- 8.2 Raw Materials -- 8.3 Manufacturing -- 8.4 Regulation -- 8.5 Chemical Structure -- 8.6 Functional Properties -- 8.7 Dietary Fibre -- 8.8 Food Applications -- Additional Reading -- 9 Microcrystalline Cellulose -- 9.1 Introduction -- 9.2 Raw Materials -- 9.3 Manufacturing Process -- 9.4 Chemical Composition -- 9.5 Physical and Functional Properties -- 9.6 Interactions with other Food Ingredients -- 9.7 Applications in Foods -- 9.8 Legislation and Nutrition -- 9.9 Future Developments -- References -- 10 Modified Starches -- 10.1 Introduction -- 10.2 Chemical Composition -- 10.3 Starch Manufacturing Process -- 10.4 Physical and Sensory Properties of Native and Modified Starches -- 10.5 Preparation and use -- 10.6 Major Commercial Applications -- Further Reading -- 11 Pectins -- 11.1 Occurrence and Sources of Pectin -- 11.2 Chemical Nature of Pectin -- 11.3 Pectin Manufacture -- 11.4 Modification of Pectin -- 11.5 Properties of Pectin -- 11.6 Gelation: High Methoxyl Pectins -- 11.7 Gelation: Low Methoxyl Pectins -- 11.8 Interaction with other Polymers -- 11.9 Physiological Properties: Dietary Fibre -- 11.10 Legal Status -- 11.11 Jams and Jellies: Traditional High-Sugar Products -- 11.12 Jams and Jellies: Reduced Sugar -- 11.13 Fruit Products for Bakery Applications -- 11.14 Fruit Preparations -- 11.15 Desserts -- 11.16 Confectionery -- 11.17 Savoury Products -- 11.18 Low-Calorie Drinks -- 11.19 Dairy Drinks -- 11.20 Other Food uses and Potential Uses -- References -- 12 Seed Gums -- 12.1 Introduction -- 12.2 Galactomannans -- 12.3 Chemical Structure -- 12.4 Properties -- 12.5 Applications of Galactomannans -- 12.6 Conclusion -- References -- 13 Xanthan Gum -- 13.1 Introduction -- 13.2 Process -- 13.3 Molecular Structure -- 13.4 Xanthan gum in Solution -- 13.5 Solution Preparation and use -- 13.6 Gum Associations -- 13.7 Applications -- References.
Record Nr. UNINA-9910478894903321
Imeson Alan P  
New York, NY : , : Springer US : , : Imprint : Springer, , 1997
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Thickening and Gelling Agents for Food [[electronic resource] /] / by Alan P. Imeson
Thickening and Gelling Agents for Food [[electronic resource] /] / by Alan P. Imeson
Autore Imeson Alan P
Edizione [1st ed. 1997.]
Pubbl/distr/stampa New York, NY : , : Springer US : , : Imprint : Springer, , 1997
Descrizione fisica 1 online resource (XV, 320 p.)
Disciplina 641.3
664
Soggetto topico Food—Biotechnology
Food Science
ISBN 1-4615-2197-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1 Agar -- 1.1 Introduction -- 1.2 Raw Materials -- 1.3 Production -- 1.4 Agars Obtained from Various Agarophytes -- 1.5 Chemical Composition -- 1.6 Agar Gelation -- 1.7 Synergies and Incompatibilities of Agar -- 1.8 Applications -- References -- 2 Alginates -- 2.1 Introduction -- 2.2 Manufacture -- 2.3 Chemical Composition -- 2.4 Functional Properties -- 2.5 Gel Formation Techniques -- 2.6 Alginate Processes for Food Production -- 2.7 Thickening and Stabilising -- 2.8 Film Formation -- 2.9 Summary -- References -- 3 Carrageenan -- 3.1 Introduction -- 3.2 Raw Materials -- 3.3 Manufacturing -- 3.4 Regulation -- 3.5 Functional Properties -- 3.6 Synergism with Food Ingredients -- 3.7 Food Applications -- References -- 4 Cellulose Derivatives -- 4.1 Introduction -- 4.2 Manufacture -- 4.3 MC and MHPC: Chemistry And Properties -- 4.4 HPC: Chemistry and Properties -- 4.5 CMC: Chemistry and Properties -- 4.6 Major Commercial Applications in Food Products -- References -- 5 Exudate Gums -- 5.1 Introduction -- 5.2 Gum Arabic -- 5.3 Gum Tragacanth -- 5.4 Gum Karaya -- References -- 6 Gellan Gum -- 6.1 Introduction -- 6.2 Manufacture -- 6.3 Chemical Composition -- 6.4 Functional Properties -- 6.5 Regulatory Status -- 6.6 Applications -- 6.7 Future Developments -- References -- 7 Gelatin -- 7.1 Introduction -- 7.2 Gelatin: Definition -- 7.3 Collagen -- 7.4 Collagen-Gelatin Transformation -- 7.5 Gelatin Manufacture -- 7.6 Chemical Structure -- 7.7 Functional Properties -- 7.8 Uses of Gelatin in the Food Industry -- References -- 8 Konjac Gum -- 8.1 Introduction -- 8.2 Raw Materials -- 8.3 Manufacturing -- 8.4 Regulation -- 8.5 Chemical Structure -- 8.6 Functional Properties -- 8.7 Dietary Fibre -- 8.8 Food Applications -- Additional Reading -- 9 Microcrystalline Cellulose -- 9.1 Introduction -- 9.2 Raw Materials -- 9.3 Manufacturing Process -- 9.4 Chemical Composition -- 9.5 Physical and Functional Properties -- 9.6 Interactions with other Food Ingredients -- 9.7 Applications in Foods -- 9.8 Legislation and Nutrition -- 9.9 Future Developments -- References -- 10 Modified Starches -- 10.1 Introduction -- 10.2 Chemical Composition -- 10.3 Starch Manufacturing Process -- 10.4 Physical and Sensory Properties of Native and Modified Starches -- 10.5 Preparation and use -- 10.6 Major Commercial Applications -- Further Reading -- 11 Pectins -- 11.1 Occurrence and Sources of Pectin -- 11.2 Chemical Nature of Pectin -- 11.3 Pectin Manufacture -- 11.4 Modification of Pectin -- 11.5 Properties of Pectin -- 11.6 Gelation: High Methoxyl Pectins -- 11.7 Gelation: Low Methoxyl Pectins -- 11.8 Interaction with other Polymers -- 11.9 Physiological Properties: Dietary Fibre -- 11.10 Legal Status -- 11.11 Jams and Jellies: Traditional High-Sugar Products -- 11.12 Jams and Jellies: Reduced Sugar -- 11.13 Fruit Products for Bakery Applications -- 11.14 Fruit Preparations -- 11.15 Desserts -- 11.16 Confectionery -- 11.17 Savoury Products -- 11.18 Low-Calorie Drinks -- 11.19 Dairy Drinks -- 11.20 Other Food uses and Potential Uses -- References -- 12 Seed Gums -- 12.1 Introduction -- 12.2 Galactomannans -- 12.3 Chemical Structure -- 12.4 Properties -- 12.5 Applications of Galactomannans -- 12.6 Conclusion -- References -- 13 Xanthan Gum -- 13.1 Introduction -- 13.2 Process -- 13.3 Molecular Structure -- 13.4 Xanthan gum in Solution -- 13.5 Solution Preparation and use -- 13.6 Gum Associations -- 13.7 Applications -- References.
Record Nr. UNINA-9910789226203321
Imeson Alan P  
New York, NY : , : Springer US : , : Imprint : Springer, , 1997
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Thickening and Gelling Agents for Food / / by Alan P. Imeson
Thickening and Gelling Agents for Food / / by Alan P. Imeson
Autore Imeson Alan P
Edizione [1st ed. 1997.]
Pubbl/distr/stampa New York, NY : , : Springer US : , : Imprint : Springer, , 1997
Descrizione fisica 1 online resource (XV, 320 p.)
Disciplina 641.3
664
Soggetto topico Food science
Food Science
ISBN 9781461521976
1461521971
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1 Agar -- 1.1 Introduction -- 1.2 Raw Materials -- 1.3 Production -- 1.4 Agars Obtained from Various Agarophytes -- 1.5 Chemical Composition -- 1.6 Agar Gelation -- 1.7 Synergies and Incompatibilities of Agar -- 1.8 Applications -- References -- 2 Alginates -- 2.1 Introduction -- 2.2 Manufacture -- 2.3 Chemical Composition -- 2.4 Functional Properties -- 2.5 Gel Formation Techniques -- 2.6 Alginate Processes for Food Production -- 2.7 Thickening and Stabilising -- 2.8 Film Formation -- 2.9 Summary -- References -- 3 Carrageenan -- 3.1 Introduction -- 3.2 Raw Materials -- 3.3 Manufacturing -- 3.4 Regulation -- 3.5 Functional Properties -- 3.6 Synergism with Food Ingredients -- 3.7 Food Applications -- References -- 4 Cellulose Derivatives -- 4.1 Introduction -- 4.2 Manufacture -- 4.3 MC and MHPC: Chemistry And Properties -- 4.4 HPC: Chemistry and Properties -- 4.5 CMC: Chemistry and Properties -- 4.6 Major Commercial Applications in Food Products -- References -- 5 Exudate Gums -- 5.1 Introduction -- 5.2 Gum Arabic -- 5.3 Gum Tragacanth -- 5.4 Gum Karaya -- References -- 6 Gellan Gum -- 6.1 Introduction -- 6.2 Manufacture -- 6.3 Chemical Composition -- 6.4 Functional Properties -- 6.5 Regulatory Status -- 6.6 Applications -- 6.7 Future Developments -- References -- 7 Gelatin -- 7.1 Introduction -- 7.2 Gelatin: Definition -- 7.3 Collagen -- 7.4 Collagen-Gelatin Transformation -- 7.5 Gelatin Manufacture -- 7.6 Chemical Structure -- 7.7 Functional Properties -- 7.8 Uses of Gelatin in the Food Industry -- References -- 8 Konjac Gum -- 8.1 Introduction -- 8.2 Raw Materials -- 8.3 Manufacturing -- 8.4 Regulation -- 8.5 Chemical Structure -- 8.6 Functional Properties -- 8.7 Dietary Fibre -- 8.8 Food Applications -- Additional Reading -- 9 Microcrystalline Cellulose -- 9.1 Introduction -- 9.2 Raw Materials -- 9.3 Manufacturing Process -- 9.4 Chemical Composition -- 9.5 Physical and Functional Properties -- 9.6 Interactions with other Food Ingredients -- 9.7 Applications in Foods -- 9.8 Legislation and Nutrition -- 9.9 Future Developments -- References -- 10 Modified Starches -- 10.1 Introduction -- 10.2 Chemical Composition -- 10.3 Starch Manufacturing Process -- 10.4 Physical and Sensory Properties of Native and Modified Starches -- 10.5 Preparation and use -- 10.6 Major Commercial Applications -- Further Reading -- 11 Pectins -- 11.1 Occurrence and Sources of Pectin -- 11.2 Chemical Nature of Pectin -- 11.3 Pectin Manufacture -- 11.4 Modification of Pectin -- 11.5 Properties of Pectin -- 11.6 Gelation: High Methoxyl Pectins -- 11.7 Gelation: Low Methoxyl Pectins -- 11.8 Interaction with other Polymers -- 11.9 Physiological Properties: Dietary Fibre -- 11.10 Legal Status -- 11.11 Jams and Jellies: Traditional High-Sugar Products -- 11.12 Jams and Jellies: Reduced Sugar -- 11.13 Fruit Products for Bakery Applications -- 11.14 Fruit Preparations -- 11.15 Desserts -- 11.16 Confectionery -- 11.17 Savoury Products -- 11.18 Low-Calorie Drinks -- 11.19 Dairy Drinks -- 11.20 Other Food uses and Potential Uses -- References -- 12 Seed Gums -- 12.1 Introduction -- 12.2 Galactomannans -- 12.3 Chemical Structure -- 12.4 Properties -- 12.5 Applications of Galactomannans -- 12.6 Conclusion -- References -- 13 Xanthan Gum -- 13.1 Introduction -- 13.2 Process -- 13.3 Molecular Structure -- 13.4 Xanthan gum in Solution -- 13.5 Solution Preparation and use -- 13.6 Gum Associations -- 13.7 Applications -- References.
Record Nr. UNINA-9910964096903321
Imeson Alan P  
New York, NY : , : Springer US : , : Imprint : Springer, , 1997
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui