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Author : Sharon E. Brummel
Publisher :
ISBN 13 :
Total Pages : 274 pages
Book Rating : 4.:/5 (89 download)
Download or read book Soluble Hydrocolloids in Process and Natural Cheeses written by Sharon E. Brummel and published by . This book was released on 1990 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kit mui Chiu
Publisher :
ISBN 13 :
Total Pages : 162 pages
Book Rating : 4.:/5 (89 download)
Download or read book Addition of Soluble Hydrocolloids to Develop a Fat-reduced Process Cheese Spread written by Kit mui Chiu and published by . This book was released on 1991 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Tanja Wuestenberg
Publisher : John Wiley & Sons
ISBN 13 : 352733758X
Total Pages : 546 pages
Book Rating : 4.5/5 (273 download)
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.
Author : Nirmal K. Sinha
Publisher : John Wiley and Sons
ISBN 13 : 0470049642
Total Pages : 2317 pages
Book Rating : 4.4/5 (7 download)
Download or read book Handbook of Food Products Manufacturing, 2 Volume Set written by Nirmal K. Sinha and published by John Wiley and Sons. This book was released on 2007-04-27 with total page 2317 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author : Seyed M.A. Razavi
Publisher : John Wiley & Sons
ISBN 13 : 1119418666
Total Pages : 669 pages
Book Rating : 4.1/5 (194 download)
Download or read book Emerging Natural Hydrocolloids written by Seyed M.A. Razavi and published by John Wiley & Sons. This book was released on 2019-04-29 with total page 669 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first guide devoted to the functions, structures, and applications of natural hydrocolloids In today’s health-conscious climate, the demand for natural food products is growing all the time. Natural hydrocolloids, therefore, have never been more popular. With their thickening, stabilizing, gelling, fat replacing, and binding qualities, these naturally occurring, plant-based polymers can fulfil many of the same functions as commercial ingredients like xanthan, guar, gum Arabic, pectin, and starch. Moreover, certain health benefits have been linked with their often biological active compounds and high-fiber compositions, including potential prebiotic effects and the reduction of blood cholesterol levels. Application of these novel hydrocolloids is, however, still underexplored. Emerging Natural Hydrocolloids aims to remedy this by providing a thorough overview of their structure–function relationships, rheological aspects, and potential utility in mainly the food and pharmaceutical industries. This accessible, quick-reference guide features: A comprehensive and up-to-date survey of the most significant research currently available on natural hydrocolloids Examinations of the major functions and rheological aspects of novel hydrocolloids Information on the potential applications of biopolymers within both foods and pharmaceutical systems Collaborations from an international team of food scientists Emerging Natural Hydrocolloids: Rheology and Functions offers scientists, engineers, technologists, and researchers alike a unique and in-depth account of the uncharted world of novel hydrocolloids, their uses, properties, and potential benefits.
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 1444341839
Total Pages : 383 pages
Book Rating : 4.4/5 (443 download)
Download or read book Processed Cheese and Analogues written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2011-05-03 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Author : Patrick F. Fox
Publisher : Elsevier
ISBN 13 : 0080500943
Total Pages : 469 pages
Book Rating : 4.0/5 (85 download)
Download or read book Cheese: Chemistry, Physics and Microbiology, Volume 2 written by Patrick F. Fox and published by Elsevier. This book was released on 2004-08-04 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually. Reflects the major advances in cheese science during the last decade Produced in a new 2-color format Illustrated with numerous figures and tables
Author : Ahmet Yemenicioğlu
Publisher : CRC Press
ISBN 13 : 1000788083
Total Pages : 421 pages
Book Rating : 4.0/5 (7 download)
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.
Author : Nussinovitch
Publisher : Springer Science & Business Media
ISBN 13 : 1461563852
Total Pages : 368 pages
Book Rating : 4.4/5 (615 download)
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.
Author : Bradley Jon Swenson
Publisher :
ISBN 13 :
Total Pages : 164 pages
Book Rating : 4.:/5 (89 download)
Download or read book Characterization of Interactions Between Ingredients and Cheese Constituents for Improved Functionality of Fat-free Processed Cheese written by Bradley Jon Swenson and published by . This book was released on 1999 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Academic Press
ISBN 13 : 0123744075
Total Pages : 4072 pages
Book Rating : 4.1/5 (237 download)
Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Author : Parameswaran Binod
Publisher : Elsevier
ISBN 13 : 0128219041
Total Pages : 629 pages
Book Rating : 4.1/5 (282 download)
Download or read book Biomass, Biofuels, Biochemicals written by Parameswaran Binod and published by Elsevier. This book was released on 2021-06-03 with total page 629 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biodegradable Polymers and Composites - Process Engineering to Commercialization is designed in such a way that it not only gives basic knowledge but also contains information regarding conventional and advanced technologies, socio-economic aspects, techno-economic feasibility, modelling tools and detailed Life Cycle Analysis in biopolymer production. The book discusses the advantages and importance of biopolymers over the conventionally produced plastics. Biodegradable Polymers and Composites highlights: the conventional and advanced strategies for biopolymer production; information regarding process engineering and commercialization of biopolymers; models and available modelling techniques in the sector of biopolymer production; and global case studies, opportunities and challenges (technical constraints, institutional constraints and social constraints) associated with biopolymer production. Outlines appropriate technologies for biopolymer production Evaluates Best Available Technologies (BAT) and provides examples from many geographic areas Offers tools enabling evaluation of appropriate technological systems to develop technically best and economical feasible polymers Reports new research findings related to biopolymer production
Author : Kirk-Othmer
Publisher : John Wiley & Sons
ISBN 13 : 0470047488
Total Pages : 2762 pages
Book Rating : 4.4/5 (7 download)
Download or read book Kirk-Othmer Concise Encyclopedia of Chemical Technology, 2 Volume Set written by Kirk-Othmer and published by John Wiley & Sons. This book was released on 2007-07-16 with total page 2762 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is an easily-accessible two-volume encyclopedia summarizing all the articles in the main volumes Kirk-Othmer Encyclopedia of Chemical Technology, Fifth Edition organized alphabetically. Written by prominent scholars from industry, academia, and research institutions, the Encyclopedia presents a wide scope of articles on chemical substances, properties, manufacturing, and uses; on industrial processes, unit operations in chemical engineering; and on fundamentals and scientific subjects related to the field.
Author : Thomas R. Laaman
Publisher : John Wiley & Sons
ISBN 13 : 0470961899
Total Pages : 358 pages
Book Rating : 4.4/5 (79 download)
Download or read book Hydrocolloids in Food Processing written by Thomas R. Laaman and published by John Wiley & Sons. This book was released on 2011-06-09 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.
Author : Martin Glucksman
Publisher : Taylor & Francis
ISBN 13 : 1000806936
Total Pages : 693 pages
Book Rating : 4.0/5 (8 download)
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.
Author : Patrick F. Fox
Publisher : Springer
ISBN 13 : 1489976817
Total Pages : 803 pages
Book Rating : 4.4/5 (899 download)
Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Author : K. Nishinari
Publisher : Springer Science & Business Media
ISBN 13 : 1461524865
Total Pages : 509 pages
Book Rating : 4.4/5 (615 download)
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.
