Handbook of Hydrocolloids. Cet article n’est pas disponible.Handbook of Hydrocolloids

The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status.

Key Features: Extensively revised and expanded second edition edited by two leading international authorities. Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics. Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids. Assesses health aspects of hydrocolloids examining the effects on metabolism and health.

Contents: Introduction to food hydrocolloids; Hydrocolloids and emulsion stability; The health aspects of hydrocolloids; Agar; Starch; Gelatin; Carrageenan, furcelleran and other seaweed-derived products; Xanthan gum; Gellan gum; Galactomannans; Gum Arabic; Pectins; Milk proteins; Egg proteins; Vegetable protein isolates; Protein-polysaccharide complexes and coacervates; Gum Ghatti; Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactan; Xyloglucan; Curdlan; Other microbial polysaccharides: pullulan, scleroglucan, elsinan, levan, alternan, dextran etc.; Cereal -glucans; Arabinoxylans; Soluble soybean polysaccharide; Cellulosics; Bacterial cellulose; Microcrystalline cellulose; Hydrocolloids for coatings and adhesives; Alginates; Inulin; Chitin and chitosan hydrogels; Konjac mannan.

Professors G O Phillips and P Williams are from the North East Wales Institute, which is well known for its work in the study of hydrocolloids and rheology. The editors are also Directors of the Food Hydrocolloids Trust and have assembled an international panel of experts for the purposes of this book, with each chapter written by specialists in their field. The contributors include specialists from Universities in Japan, England, Israel and Norway and from companies such as Monsanto and the Fuji Oil Company.