Cellulose and Cellulose Derivatives in the Food Industry

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 352733758X
Total Pages : 546 pages
Book Rating : 4.5/5 (273 download)

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Book Synopsis Cellulose and Cellulose Derivatives in the Food Industry by : Tanja Wuestenberg

Download or read book Cellulose and Cellulose Derivatives in the Food Industry written by Tanja Wuestenberg and published by John Wiley & Sons. This book was released on 2014-07-28 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.

Emerging Natural Hydrocolloids

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1119418542
Total Pages : 737 pages
Book Rating : 4.1/5 (194 download)

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Book Synopsis Emerging Natural Hydrocolloids by : Seyed M.A. Razavi

Download or read book Emerging Natural Hydrocolloids written by Seyed M.A. Razavi and published by John Wiley & Sons. This book was released on 2019-02-05 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: Der erste Leitfaden zu den Funktionen, Strukturen und Anwendungen natürlicher Hydrokolloide. Heutzutage liegt der Nachdruck auf einer gesundheitsbewussten Lebensweise und Ernährung. Die Nachfrage nach natürlichen Lebensmitteln wächst ständig, und natürliche Hydrokolloide sind so beliebt wie nie zuvor. Sie dienen als Dickungsmittel, Stabilisatoren, Geliermittel, Fettersatz und Bindemittel. Als natürliche, pflanzenbasierte Polymere erfüllen sie eine Vielzahl der Funktionen handelsüblicher Inhaltsstoffe wie Xanthan, Guar, Gummiarabikum, Pektin und Stärke. Darüber hinaus bieten sie aufgrund der häufig enthaltenen aktiven biologischen Stoffe und ballaststoffreichen Zusammensetzung gesundheitliche Vorteile. Sie können präbiotische Wirkung haben und den Cholesterinspiegel senken. Die Anwendung diese neuartige Hydrokolloide ist noch immer unzureichend erforscht. Emerging Natural Hydrocolloids möchte hier Abhilfe schaffen und bietet einen fundierten Überblick über strukturell-funktionale Zusammenhänge, rheologische Aspekte und die potenzielle Nützlichkeit insbesondere in der Lebensmittel- und Pharmaindustrie. Dieses praktische Nachschlagewerk - bietet einen umfassenden und aktuellen Überblick über die derzeit verfügbaren Forschungsergebnisse zu natürlichen Hydrokolloiden. - untersucht die Hauptfunktionen und rheologischen Aspekte neuartiger Hydrokolloide. - informiert über mögliche Anwendungen von Biopolymeren in Lebensmitteln und Arzneistoffen. - zeigt die Zusammenarbeit international tätiger Lebensmittelwissenschaftler. Emerging Natural Hydrocolloids: Rheology and Functions bietet Wissenschaftlern, Ingenieuren, Technologen und Forschern einen einzigartigen und tiefen Einblick in die Welt neuartiger Hydrokolloide, deren Anwendungen, Eigenschaften und möglicher Vorteile.

Food Hydrocolloids

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Author :
Publisher : CRC Press
ISBN 13 : 1000697398
Total Pages : 347 pages
Book Rating : 4.0/5 (6 download)

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Book Synopsis Food Hydrocolloids by : Martin Glicksman

Download or read book Food Hydrocolloids written by Martin Glicksman and published by CRC Press. This book was released on 2020-03-27 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.

Handbook of Hydrocolloids

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Author :
Publisher : Elsevier
ISBN 13 : 1845695879
Total Pages : 949 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Handbook of Hydrocolloids by : Glyn O. Phillips

Download or read book Handbook of Hydrocolloids written by Glyn O. Phillips and published by Elsevier. This book was released on 2009-05-28 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. 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. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. - 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

Handbook of Food Structure Development

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Author :
Publisher : Royal Society of Chemistry
ISBN 13 : 178801216X
Total Pages : 516 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Handbook of Food Structure Development by : Fotis Spyropoulos

Download or read book Handbook of Food Structure Development written by Fotis Spyropoulos and published by Royal Society of Chemistry. This book was released on 2019-10-31 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Natural Food Additives, Ingredients and Flavourings

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Author :
Publisher : Elsevier
ISBN 13 : 0857095722
Total Pages : 487 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Natural Food Additives, Ingredients and Flavourings by : D Baines

Download or read book Natural Food Additives, Ingredients and Flavourings written by D Baines and published by Elsevier. This book was released on 2012-03-21 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.After an exploration of what the term 'natural' means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. - Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors - Explores what the term 'natural' means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients - Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients

Food Hydrocolloids

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Author :
Publisher : Springer Science & Business Media
ISBN 13 : 1461524865
Total Pages : 509 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Food Hydrocolloids by : K. Nishinari

Download or read book Food Hydrocolloids written by K. Nishinari and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.

Edible Food Packaging with Natural Hydrocolloids and Active Agents

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Author :
Publisher : CRC Press
ISBN 13 : 1000788083
Total Pages : 421 pages
Book Rating : 4.0/5 (7 download)

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Book Synopsis Edible Food Packaging with Natural Hydrocolloids and Active Agents by : Ahmet Yemenicioğlu

Download or read book Edible Food Packaging with Natural Hydrocolloids and Active Agents written by Ahmet Yemenicioğlu and published by CRC Press. This book was released on 2022-11-03 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to show the potential of natural hydrocolloids and active agents to develop sustainable edible packaging materials for food preservation. For this, the current and future sources of natural hydrocolloids have been reviewed along with their extraction methods, impact on health and ability to form different packaging such as film, casing, coating, mat, pad, etc. Similarly, natural active compounds were evaluated carefully considering their sources, extraction methods, regulatory status, and compatibility with edible packaging. The book emphasizes the recent developments in methods, strategies and technologies employed to enhance the performance of antimicrobial, antioxidant and bioactive packaging. The basic testing methods used to evaluate antimicrobial and antioxidant activity of edible packaging in model media and food were discussed, and carefully selected example active edible packaging applications for different food categories were provided with critical details such as the thin balance between effectiveness of packaging and sensory properties of food. As such, it helps in understanding necessary parameters in designing an effective active edible packaging that is applicable to the target food category. Moreover, readers are primed for the first time on how to develop a fully natural antimicrobial, antioxidant or bioactive edible food packaging. This book is different from most of the similar books' avail as it provides neither methodologies about classical active packaging based on chemicals and fossil polymeric films nor is it a thorough collection of different food packaging applications. It is also not a book that concentrates on physicochemical characterization methods and engineering aspects of packaging. Instead, this is a book that provides systematic knowledge about key methods of evaluating natural resources, agro-industrial wastes and by-products for development of edible packaging, and concentrates on concepts, strategies, technologies, and applications of active edible packaging based solely on natural components. It is designed to share both positive and negative experiences in an emerging field that is expected to play a central role in improving food safety and quality, human health and environmentally friendly practices.

NATURAL Plant Hydrocolloids

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Author :
Publisher :
ISBN 13 :
Total Pages : 103 pages
Book Rating : 4.:/5 (79 download)

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Book Synopsis NATURAL Plant Hydrocolloids by :

Download or read book NATURAL Plant Hydrocolloids written by and published by . This book was released on 1954 with total page 103 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Hydrocolloids

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Author :
Publisher : CRC Press
ISBN 13 : 1000694313
Total Pages : 228 pages
Book Rating : 4.0/5 (6 download)

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Book Synopsis Food Hydrocolloids by : Martin Glicksman

Download or read book Food Hydrocolloids written by Martin Glicksman and published by CRC Press. This book was released on 2020-03-27 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.

Plant Gum Exudates of the World

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Author :
Publisher : CRC Press
ISBN 13 : 1420052241
Total Pages : 430 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Plant Gum Exudates of the World by : Amos Nussinovitch

Download or read book Plant Gum Exudates of the World written by Amos Nussinovitch and published by CRC Press. This book was released on 2009-12-21 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considered magicians of the ingredient world, gums (hydrocolloids) are used in a variety of food applications. They possess excellent thickening, binding, emulsifying, suspension, and viscosity properties. The first comprehensive reference produced on gums in 60 years, this work is organized by taxonomy. Each entry contains the botanical name and synonyms of the tree from which it is exuded, common names, geographic distribution, chemical characteristics and structural features, physical properties, and industrial and food applications. The uses of other parts of the trees from which the gums originate are also detailed. Entries are illustrated with color photos and line drawings.

Advanced Textiles for Wound Care

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Author :
Publisher : Elsevier
ISBN 13 : 1845696301
Total Pages : 358 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Advanced Textiles for Wound Care by : S. Rajendran

Download or read book Advanced Textiles for Wound Care written by S. Rajendran and published by Elsevier. This book was released on 2009-04-30 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: An important and growing area of the textile industry is the medical sector. The extent of this growth is due to constant improvements in both textile technology and medical procedures. This collection provides a detailed review of how textiles are incorporated into wound care applications, explaining the importance and suitability of using textiles on different wound types.Part one of the book provides an overview of the use of textiles in particular aspects of wound care, providing details of wound management and the importance of laboratory testing in relation to wound care. Further chapters cover minor wounds, moist wound management and bioactive dressings to promote healing. Given their increasing importance, part two describes how advanced textiles, such as smart temperature controlled textiles and composites, can be used for wound care products. The final chapter gives an interesting insight into the use of fibrous scaffolds for tissue engineering.Advanced textiles for wound care is essential reading for any manufacturers, designers, scientists and producers of wound care materials. It is a valuable resource for professionals within the medical sector, as well as those in academia. - Provides a comprehensive introduction to wound care from types of wound and wound healing mechanisms to the importance of testing in relation to wound care - Analyses the application of textiles to wound healing covering minor wounds, burns, ulcers and other deep skin wounds - Reviews the current use of smart textiles for wound care including drug delivery dressings and textile-based scaffolds for tissue engineering as well as future trends

Food Hydrocolloids

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Author :
Publisher : Taylor & Francis
ISBN 13 : 1000806936
Total Pages : 693 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Food Hydrocolloids by : Martin Glucksman

Download or read book Food Hydrocolloids written by Martin Glucksman and published by Taylor & Francis. This book was released on 2022-07-30 with total page 693 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.

Marine Algae

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Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 3111431681
Total Pages : 448 pages
Book Rating : 4.1/5 (114 download)

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Book Synopsis Marine Algae by : Tore Levring

Download or read book Marine Algae written by Tore Levring and published by Walter de Gruyter GmbH & Co KG. This book was released on 2019-03-18 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: No detailed description available for "Marine Algae".

Polymer Latices

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Publisher : Springer Science & Business Media
ISBN 13 : 9401158487
Total Pages : 676 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Polymer Latices by : D.C. Blackley

Download or read book Polymer Latices written by D.C. Blackley and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: Polymer Latices, Second Edition is a comprehensive update of the previous edition, High Polymer Latices, taking into account the many developments since it was first published in 1966. It is the only publication to provide such an outstanding and extensive review of latex science and technology, from background theory and principles, to modern day applications. It will prove an invaluable reference source for all those working in the area of latex science and technology, such as colloid chemists, polymer scientists, and materials processors.

Catalog of Copyright Entries. Third Series

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Author :
Publisher : Copyright Office, Library of Congress
ISBN 13 :
Total Pages : 844 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Catalog of Copyright Entries. Third Series by : Library of Congress. Copyright Office

Download or read book Catalog of Copyright Entries. Third Series written by Library of Congress. Copyright Office and published by Copyright Office, Library of Congress. This book was released on 1955 with total page 844 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes Part 1, Number 2: Books and Pamphlets, Including Serials and Contributions to Periodicals (July - December)

Catalog of Copyright Entries

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Author :
Publisher :
ISBN 13 :
Total Pages : 860 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Catalog of Copyright Entries by :

Download or read book Catalog of Copyright Entries written by and published by . This book was released on 1954 with total page 860 pages. Available in PDF, EPUB and Kindle. Book excerpt: