Water-soluble polymer applications in foods [[electronic resource] /] / A. Nussinovitch

• Autore: Nussinovitch A
• Pubblicazione: Oxford ; ; Malden, MA, : Blackwell Science, 2003
• Descrizione fisica: 1 online resource (242 p.)
• Disciplina: 664.06
• Soggetto topico: Hydrocolloids; Water-soluble polymers; Food industry and trade
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Water-Soluble Polymer Applications in Foods; Contents; Preface; Acknowledgements; About the Author; 1 Hydrocolloid Adhesives; 1.1 Introduction; 1.2 Mechanical testing of adhesive joints; 1.3 Hydrocolloids as adhesive materials in foods; 1.4 Multi-layered gels and texturized fruits; 1.5 Other uses and future prospects; 1.6 References; 2 Hydrocolloid Coatings; 2.1 Introduction; 2.2 Edible packaging materials - a general approach; 2.3 Uses of hydrocolloids for coating; 2.4 Special biopolymer-based coatings; 2.5 Special uses and aspects of hydrocolloid films; 2.6 Film-application techniques ; 2.7 Physical methods and relevant parameters before, during and after coating application2.8 Plasticizers; 2.9 Drying of films; 2.10 Gloss properties of hydrocolloid films; 2.11 References; 3 Dry Macro- and Liquid-Core Hydrocolloid Capsules; 3.1 Introduction; 3.2 Soft gelatin capsules; 3.3 Liquid-core capsules; 3.4 Liquid-core hydrocolloid oil capsules; 3.5 Biotechnological applications of liquid-core capsules; 3.6 Special food applications; 3.7 Dry hydrocolloid capsules; 3.8 References; 4 Multi-Layered Hydrocolloid Products; 4.1 Introduction ; 4.2 Deformability modulus and compressive deformabilities of multi-layered gels and texturized fruits4.3 Other multi-layered edible hydrocolloid products; 4.4 Layered cellular solids; 4.5 Biotechnological uses of multi-layered gels; 4.6 Techniques to evaluate properties of multi-layered products; 4.7 References; 5 Hydrocolloids in Flavor Encapsulation; 5.1 Introduction; 5.2 Spray-drying for flavor encapsulation; 5.3 Extrusion processes for flavor encapsulation; 5.4 Film performance in flavor encapsulation; 5.5 Materials for flavor encapsulation; 5.6 Flavor oxidation, retention and shelf-life ; 5.7 Controlled release of active ingredients5.8 Food applications; 5.9 Interactions between volatile compounds and hydrocolloids; 5.10 Micro-capsule micro-structure; 5.11 References; 6 Immobilization for Food and Biotechnological Purposes; 6.1 Definition, aims and features of immobilized preparations; 6.2 Immobilization media and techniques; 6.3 Mechanical properties of immobilization matrices; 6.4 Mixed systems for immobilization; 6.5 Food and biotechnological uses of immobilization; 6.6 Factors related to bead manufacturing ; 6.7 Bead size, sphericity and pore-size measurements of hydrocolloid beads6.8 References; 7 Texturization of Vegetative Materials; 7.1 Introduction; 7.2 Agar and alginate-based texturized fruits; 7.3 Dependence of composite fruit products on pulp properties; 7.4 Combined effect of fruit pulp, sugar and gum on texturized fruit products; 7.5 Alginate texturization of highly acidic fruit pulps and juices; 7.6 Succulent, hydrocolloid-based, texturized fruit products; 7.7 Multi-layered texturized fruits; 7.8 Texturized products for process evaluation ; 7.9 Special products related to texturization of vegetative materials
• Sommario/riassunto: Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the science and technology of water-soluble polymers is rapidly increasing and this book provides a much-needed and up-to-date overview. Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered inclu
• Titolo autorizzato: Water-soluble polymer applications in foods
• ISBN: 1-280-74283-6; 9786610742837; 0-470-70854-9; 0-470-99503-3; 1-4051-7352-1
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 996213207003316
• Lo trovi qui: Univ. di Salerno