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MARC Lista (tabellare)
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima
Autore Nussinovitch A.
Pubbl/distr/stampa Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014]
Descrizione fisica 1 online resource (354 p.)
Disciplina 664
Soggetto topico Hydrocolloids
Cooking
Gums and resins
Stabilizing agents
ISBN 0-429-10820-6
1-5231-0746-4
1-4398-7588-X
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Contents; Preface; Acknowledgments; The Authors; Chapter 1: Hydrocolloids-Where, Why, and When?; Chapter 2: Agar-Agar; Chapter 3: Alginates; Chapter 4: Carrageenan and Furcellaran; Chapter 5: Cellulose Derivatives; Chapter 6: Curdlan; Chapter 7: Egg Proteins; Chapter 8: Galactomannans; Chapter 9: Gelatin; Chapter 10: Gellan Gum; Chapter 11: Gum Arabic; Chapter 12: Konjac Mannan; Chapter 13: Pectin; Chapter 14: Starch; Chapter 15: Xanthan Gum; Chapter 16: The Use of Multiple Hydrocolloids in Recipes; Glossary; Alphabetical List of Hydrocolloid Manufacturers and Suppliers
Back Cover
Altri titoli varianti Using hydrocolloids for thickening, gelling, and emulsification
Record Nr. UNINA-9910787584303321
Nussinovitch A.  
Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima
Autore Nussinovitch A.
Pubbl/distr/stampa Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014]
Descrizione fisica 1 online resource (354 p.)
Disciplina 664
Soggetto topico Hydrocolloids
Cooking
Gums and resins
Stabilizing agents
ISBN 0-429-10820-6
1-5231-0746-4
1-4398-7588-X
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Contents; Preface; Acknowledgments; The Authors; Chapter 1: Hydrocolloids-Where, Why, and When?; Chapter 2: Agar-Agar; Chapter 3: Alginates; Chapter 4: Carrageenan and Furcellaran; Chapter 5: Cellulose Derivatives; Chapter 6: Curdlan; Chapter 7: Egg Proteins; Chapter 8: Galactomannans; Chapter 9: Gelatin; Chapter 10: Gellan Gum; Chapter 11: Gum Arabic; Chapter 12: Konjac Mannan; Chapter 13: Pectin; Chapter 14: Starch; Chapter 15: Xanthan Gum; Chapter 16: The Use of Multiple Hydrocolloids in Recipes; Glossary; Alphabetical List of Hydrocolloid Manufacturers and Suppliers
Back Cover
Altri titoli varianti Using hydrocolloids for thickening, gelling, and emulsification
Record Nr. UNINA-9910800200603321
Nussinovitch A.  
Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima
Autore Nussinovitch A.
Edizione [1st ed.]
Pubbl/distr/stampa Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014]
Descrizione fisica 1 online resource (354 p.)
Disciplina 664
Soggetto topico Hydrocolloids
Cooking
Gums and resins
Stabilizing agents
ISBN 1-04-005843-4
0-429-10820-6
1-5231-0746-4
1-4398-7588-X
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Contents; Preface; Acknowledgments; The Authors; Chapter 1: Hydrocolloids-Where, Why, and When?; Chapter 2: Agar-Agar; Chapter 3: Alginates; Chapter 4: Carrageenan and Furcellaran; Chapter 5: Cellulose Derivatives; Chapter 6: Curdlan; Chapter 7: Egg Proteins; Chapter 8: Galactomannans; Chapter 9: Gelatin; Chapter 10: Gellan Gum; Chapter 11: Gum Arabic; Chapter 12: Konjac Mannan; Chapter 13: Pectin; Chapter 14: Starch; Chapter 15: Xanthan Gum; Chapter 16: The Use of Multiple Hydrocolloids in Recipes; Glossary; Alphabetical List of Hydrocolloid Manufacturers and Suppliers
Back Cover
Altri titoli varianti Using hydrocolloids for thickening, gelling, and emulsification
Record Nr. UNINA-9910828897803321
Nussinovitch A.  
Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food hydrocolloids / editor, Martin Glicksman
Food hydrocolloids / editor, Martin Glicksman
Pubbl/distr/stampa Boca Raton : CRC Press, c1982-c1986
Descrizione fisica 3 v. : ill. ; 26 cm
Disciplina 664.01
Altri autori (Persone) Glicksman, Martin
Soggetto topico Hydrocolloids
ISBN 0849360412 (v.1)
0849360420 (v.2)
0849360439 (v.3)
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNISALENTO-991000717269707536
Boca Raton : CRC Press, c1982-c1986
Materiale a stampa
Lo trovi qui: Univ. del Salento
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
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
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