Xanthan Gum

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Xanthan Gum

Author : Michelle Butler
Publisher : Nova Publishers
ISBN 13 : 9781536100303
Total Pages : 187 pages
Book Rating : 4.1/5 (3 download)

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Book Synopsis Xanthan Gum by : Michelle Butler

Download or read book Xanthan Gum written by Michelle Butler and published by Nova Publishers. This book was released on 2016 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt: Xanthan gum is a microbial heteropolysaccharide of high molecular weight produced through fermentation by bacteria of the genus Xanthomonas that have a wide range of applications in food and non-food industries due to their physical properties and rheological characteristics. In this book, the first chapter discusses the characteristics, properties, and the use of xanthan gum in the food industry. Chapter Two provides a review of the use of xanthan gum in the nixtamalization process. Chapter Three focuses on the application of xanthan gum to formulate sustained release tablets and floating drug delivery systems. Chapter Four interprets and models the rheological behavior of oil-in-water emulsions stabilized singly with xanthan gum or combined with different hydrocolloids, like guar gum or potato starch. Chapter Five discusses the relevance of xanthan gum to formulate chickpea flour-based gluten-free batters and muffins.

What's in Your Food?

Author : Bill Statham
Publisher : Running Press Book Publishers
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis What's in Your Food? by : Bill Statham

Download or read book What's in Your Food? written by Bill Statham and published by Running Press Book Publishers. This book was released on 2007-01-09 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: This detailed, but compact, guide to food and cosmetic additives is always handy for a trip to the market

Food Hydrocolloids

Author : K. Nishinari
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.

Hydrocolloid Applications

Author : Nussinovitch
Publisher : Springer Science & Business Media
ISBN 13 : 1461563852
Total Pages : 368 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Hydrocolloid Applications by : Nussinovitch

Download or read book Hydrocolloid Applications written by Nussinovitch and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a comprehensive introduction to the technological applications of these fascinating materials. It introduces sources, structures, properties, and food uses, and describes gums in non-food areas, their applications and their multi-disciplinary contribution to these fields, as well as examples of their uses.

Handbook of Hydrocolloids

Author : Glyn O. Phillips
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

Thickening and Gelling Agents for Food

Author : A. Imeson
Publisher : Springer Science & Business Media
ISBN 13 : 1461535522
Total Pages : 269 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Thickening and Gelling Agents for Food by : A. Imeson

Download or read book Thickening and Gelling Agents for Food written by A. Imeson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stability characteristics. These hydrocolloids have been established as valuable food additives as a result of extensive practical experience with different products. Nevertheless, the last few years have produced much additional research data from sophisticated new analytical methods. Information on the fine structure of these complex molecules has given a tremendous insight into the three-dimensional conformation of hydro colloids and their behaviour in solution. Critical components within the biopolymer have been identified which provide particular thickening, suspending, stabilising, emulsifying and gelling properties. Contributions for this book have been provided by senior development managers and scientists from the major hydrocolloid suppliers in the US and Europe. The wealth of practical experience within this industry, together with chemical, structural and functional data, has been collated to provide an authoritative and balanced view of the commercially significant thickening and gelling agents in major existing and potential food applications.

Food Stabilisers, Thickeners and Gelling Agents

Author : Alan Imeson
Publisher : John Wiley & Sons
ISBN 13 : 1444360337
Total Pages : 374 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Food Stabilisers, Thickeners and Gelling Agents by : Alan Imeson

Download or read book Food Stabilisers, Thickeners and Gelling Agents written by Alan Imeson and published by John Wiley & Sons. This book was released on 2011-08-24 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.

Gums and Stabilisers for the Food Industry 14

Author : Peter A. Williams
Publisher : Royal Society of Chemistry
ISBN 13 : 0854044612
Total Pages : 600 pages
Book Rating : 4.8/5 (54 download)

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Book Synopsis Gums and Stabilisers for the Food Industry 14 by : Peter A. Williams

Download or read book Gums and Stabilisers for the Food Industry 14 written by Peter A. Williams and published by Royal Society of Chemistry. This book was released on 2008 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, chemical and physicochemical characterization, engineering food microstructure, the role of biopolymers in the formation of emulsions and foams, hydrocolloids and health aspects. This book will be a useful reference for researchers and other p.

Eat Safe

Author : Bill Statham
Publisher : Running Press Adult
ISBN 13 : 0786745606
Total Pages : 322 pages
Book Rating : 4.7/5 (867 download)

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Book Synopsis Eat Safe by : Bill Statham

Download or read book Eat Safe written by Bill Statham and published by Running Press Adult. This book was released on 2009-02-23 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated and revised, this edition of the international bestseller is an easy-to-read, pocket-size guide to the additives that color, preserve, and flavor everything you -- and your kids and your pets! -- eat. It's comprehensive: including the common name of the additive (e.g. Aluminum ammonium sulfate); its function (stabilizer, buffer); potential effects ("safe at low levels -- large doses can cause burning of mouth, throat, stomach, and intestinal tract."); where it can be found (in baking powder, milling, and cereal production); and -- scariest of all -- where else this chemical additive can be found (purifying drinking water, fireproofing[!], glue). With more consumers turning to organic groceries and food prep, there is nothing else out there that addresses additives specifically and exclusively. With food and toy recalls every other week, this is the perfect volume for those wishing to become smarter and safer shoppers. Includes a glossary, bibliography, online resources, and appendices, as well as sections on cosmetics and genetic modification.

Food Hydrocolloids

Author : Martin Glicksman
Publisher : CRC Press
ISBN 13 : 1000697398
Total Pages : 333 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 333 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.

Bacterial Nanocellulose

Author : Miguel Gama
Publisher : Elsevier
ISBN 13 : 0444634665
Total Pages : 262 pages
Book Rating : 4.4/5 (446 download)

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Book Synopsis Bacterial Nanocellulose by : Miguel Gama

Download or read book Bacterial Nanocellulose written by Miguel Gama and published by Elsevier. This book was released on 2016-07-12 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacterial Nanocellulose: From Biotechnology to Bio-Economy presents an overview on the current and future applications of bacterial nanocellulose, perspectives on the ecology and economics of its production, and a brief historic overview of BNC related companies. Discusses recent progresses on the molecular mechanism of BNC biosynthesis, its regulation, and production techniques Covers advances in the use of BNC in bio- and nano-polymer composite materials Presents a detailed economic analysis of BNC production Provides an overview on the regulatory framework on the food and biomedical fields Reviews current research in the biomedical and food industries, identifies gaps, and suggests future needs Raises awareness about this material and its potential uses in emergent fields, such as the development of aerogels and optoelectronic devices

Food Polysaccharides and Their Applications

Author : Alistair M. Stephen
Publisher : CRC Press
ISBN 13 : 9780824793531
Total Pages : 676 pages
Book Rating : 4.7/5 (935 download)

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Book Synopsis Food Polysaccharides and Their Applications by : Alistair M. Stephen

Download or read book Food Polysaccharides and Their Applications written by Alistair M. Stephen and published by CRC Press. This book was released on 1995-06-05 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work discusses the sources, identification, analysis, biosynthesis and practical applications of all polysaccharides important to the food industry, focusing on the complex interrelationships between the chemical structure and physical behavior of food polysaccharides. It covers individual polysaccharides in order of increasing molecular complexity.

Vegetarian Journal

Author : Speedy Publishing LLC
Publisher : Weight a Bit
ISBN 13 : 9781681457208
Total Pages : 50 pages
Book Rating : 4.4/5 (572 download)

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Book Synopsis Vegetarian Journal by : Speedy Publishing LLC

Download or read book Vegetarian Journal written by Speedy Publishing LLC and published by Weight a Bit. This book was released on 2015-05-02 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shifting to a strict vegetarian diet can be quite a challenge since your palate hasn't yet gotten used to the unique taste of greens. By keeping a vegetarian journal, you will be constantly reminded of your decision to shift to a healthier lifestyle and your previous struggles and successes will serve as the key to push you forward. You can fill the pages with recipes too!

Gums and Stabilisers for the Food Industry 12

Author : Glyn O Phillips
Publisher : Royal Society of Chemistry
ISBN 13 : 1847551211
Total Pages : 620 pages
Book Rating : 4.8/5 (475 download)

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Book Synopsis Gums and Stabilisers for the Food Industry 12 by : Glyn O Phillips

Download or read book Gums and Stabilisers for the Food Industry 12 written by Glyn O Phillips and published by Royal Society of Chemistry. This book was released on 2009-10-21 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.

Validamycin and Its Derivatives

Author : Xiaolong Chen
Publisher : Elsevier
ISBN 13 : 008101113X
Total Pages : 342 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Validamycin and Its Derivatives by : Xiaolong Chen

Download or read book Validamycin and Its Derivatives written by Xiaolong Chen and published by Elsevier. This book was released on 2017-03-31 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: Validamycin and Its Derivatives: Discovery, Chemical Synthesis and Biological Activity presents, for the first time, a complete review of the underlying chemistry, synthesis, behavior and application of these compounds. Beginning with an introduction to validamycin, the book then outlines the key elements of its discovery and production, including details of its structures, isolation, analysis, and issues relating to its large scale production. Biological activities are then explored in more detail, followed by details of biosynthesis. Further to this, the chemical synthesis of validamycin and its intermediates, including valienamine, validamine, valiolamine, and validoxylamines is reviewed, before preparation of these derivatives and their biological activities are explored. Finally, the book concludes with a discussion of the economic aspects of working with validamycin and its potential in future applications and trends. With its detailed chemical coverage from a team of expert authors, this detailed guide can be applied to the large-scale industrial production of antibiotics and the adaptation of bioactive agents, from agricultural, to novel pharmaceutical applications. Offers complete coverage of validamycin chemistry from a highly experienced team of authors Encourages the discovery of further novel drugs based on validamycin derivatives Presents an interesting model for establishing new pharmaceutical leads from agricultural sources Includes coverage of the total chemical synthesis of validamycin and its intermediates, including valienamine, validamine, valiolamine and validoxylamines

Gluten-Free Cereal Products and Beverages

Author : Elke Arendt
Publisher : Elsevier
ISBN 13 : 0080557767
Total Pages : 469 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Gluten-Free Cereal Products and Beverages by : Elke Arendt

Download or read book Gluten-Free Cereal Products and Beverages written by Elke Arendt and published by Elsevier. This book was released on 2011-04-28 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view

Industrial Gums

Author : Roy Whistler
Publisher : Elsevier
ISBN 13 : 0323161316
Total Pages : 820 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Industrial Gums by : Roy Whistler

Download or read book Industrial Gums written by Roy Whistler and published by Elsevier. This book was released on 2012-12-02 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: Industrial Gums: Polysaccharides and their Derivatives, Second Edition covers the biochemical approaches to the modification and production of natural synthetic gums. This book is organized into two main parts encompassing 31 chapters. The first part deals with natural gums, including seaweed extracts, plant exudates and extracts, seed gums, and animal extracts. Considerable chapters in this part discuss the preparation, structure, derivatives, biosynthesis, and economics of these natural gums. The second part explores the industrial production, structure, and properties of synthetic gums, such as scleroglucan, dextrans, and starch and cellulose derivatives. Scientists, research workers, and manufacturers of both natural and synthetically prepared gums will find this book invaluable.