Limit search to available items
Record 22 of 30
Previous Record Next Record
Book Cover
Author Phillips, Glyn O.

Title Handbook of hydrocolloids / edited by G.O. Phillips and P.A. Williams
Published Boca Raton, Fla. : CRC Press ; Cambridge : Woodhead, 2000


Location Call no. Vol. Availability
 W'PONDS  664.06 Phi/Hoh  AVAILABLE
 MELB  664.06 Phi/Hoh  AVAILABLE
Description xxii, 450 pages : illustrations ; 25 cm
Series Woodhead Publishing in food science and technology
Woodhead Publishing series in food science and technology.
Contents 1. Introduction to food hydrocolloids / P. A. Williams and G. O. Phillips -- 2. Agar / R. Armisen and F. Galatas -- 3. Starch / P. Murphy -- 4. Gelatin / D. A. Ledward -- 5. Carrageenan / A. Imeson -- 6. Xanthan gum / G. Sworn -- 7. Gellan gum / G. Sworn -- 8. Galactomannans / W. C. Wielinga -- 9. Gum arabic / P. A. Wiliams and G. O. Phillips -- 10. Pectins / C. D. May -- 11. Milk proteins / M. P. Ennis and D. M. Mulvihill -- 12. Cellulosics / J. C. F. Murray -- 13. Tragacanth and karaya / W. Weiping -- 14. Xyloglucan / N. Nishinari, K. Yamatoya and M. Shirakawa -- 15. Curdlan / K. Nishinari and H. Zhang -- 16. Cereal [beta]-glucans / K. Morgan -- 17. Soluble soybean polysaccharide / H. Maeda -- 18. Bacterial cellulose / T. Omoto, Y. Uno and I. Asai -- 19. Microcrystalline cellulose: an overview / H. Iijima and K. Takeo -- 20. Gums for coatings and adhesives / A. Nussinovitch -- 21. Chitosan / M. Terbojevich and R. A. A. Muzzarelli -- 22. Alginates / K. I. Draget
23. Frutafit -inulin / Sensus Operations CV, The Netherlands -- 24. CRC emulsifying biopolymer: a new emulsifier for the soft-drinks industry / A. Lane and E. Chai -- 25. Konjac mannan / S. Takigami -- 26. Philippine Natural Grade or semi-refined carrageenan / H. J. Bixler and K. D. Johndro
Summary The food industry is currently experiencing a rapid expansion in the demand for innovative food products and functional foods. These products rely heavily on hydrocolloids to provide specific textures, tastes, and behaviour during processing and cooking. The Handbook of hydrocolloids provides a reference to over twenty major hydrocolloids used in food processing. Each chapter examines all aspects of an individual hydrocolloid, including definition, methods of manufacture, commercial use, regulatory status, and technical data on optimising use to maximise process efficiency and end product quality
Bibliography Includes bibliographical references and index
Notes Also available online via the World Wide Web, by subscription to Knovel
Mode of access: World Wide Web
Print version record
Subject Colloids.
Food additives.
Food Additives.
Author Williams, Peter.
LC no. 00030421
ISBN 084930850X (alk.)
1591240867 (electronic bk.)