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Author: Simon Roland John Robbins
Publisher:
ISBN: 9780859542289
Category : Gums and resins
Languages : en
Pages : 108
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Book Description
Gum arabic. Guar gum. Gum tragacanth. Gum karaya. Locust bean gum.
Author: Simon Roland John Robbins
Publisher:
ISBN: 9780859542289
Category : Gums and resins
Languages : en
Pages : 108
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Book Description
Gum arabic. Guar gum. Gum tragacanth. Gum karaya. Locust bean gum.
Author: Nussinovitch
Publisher: Springer Science & Business Media
ISBN: 1461563852
Category : Technology & Engineering
Languages : en
Pages : 368
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Book Description
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: Glyn O. Phillips
Publisher: Elsevier
ISBN: 1845695879
Category : Technology & Engineering
Languages : en
Pages : 949
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Book Description
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
Author: Sougata Jana
Publisher: Elsevier
ISBN: 0323909876
Category : Technology & Engineering
Languages : en
Pages : 516
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Book Description
Micro- and Nanoengineered Gum-Based Biomaterials for Drug Delivery and Biomedical Applications focuses on micro- and nanotechnology in gums and biopolymers as drug and biomolecule carriers and their applications in biomedicine. Currently, natural gums and polymers are widely utilized as biocarrier systems, to deliver drugs and biomolecules to the target site, for prolonged release and the desired therapeutic effect. Natural gums and polymers are important because they are easily available from natural sources and are characteristically biodegradable, biocompatible, and nontoxic. Natural gums and polymers are also chemically modified with other polymers, in the presence of cross-linking agents, to develop scaffolds, matrices, composites, and interpenetrating polymer networks using micro- and nanotechnology. The book also discusses biological applications, such as gene delivery, cancer therapy, tissue engineering, bioimaging, and theranostics. This book is an important reference source for biomaterials scientists, biomedical engineers, and pharmaceutical scientists, who are looking to increase their understanding of how micro- and nanoengineered biomaterials are being used to create more efficient gum-based drug delivery systems. Explains how micro- and nanoengineering is being used to make a variety of gum types more effective as nanocarriers. Explores the major biomedical applications of various gum classes. Assesses the major challenges of using micro- and nanotechnologies in gum-based biomedical systems.
Author: A. Imeson
Publisher: Springer Science & Business Media
ISBN: 1461535522
Category : Technology & Engineering
Languages : en
Pages : 269
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Book Description
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.
Author: Susan Sungsoo Cho
Publisher: CRC Press
ISBN: 9780203904220
Category : Health & Fitness
Languages : en
Pages : 898
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Book Description
Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes. Examines food applications and the efficacy and safety of psyllium, sugar beet fiber, pectin, alginate, gum arabic, and rice bran.
Author: Alan P. Imeson
Publisher: Springer Science & Business Media
ISBN: 1461521971
Category : Technology & Engineering
Languages : en
Pages : 335
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Book Description
The sucess of the first edition of Thickening and Gelling Agents for Food underlined the keen interest in functional food ingredients. In this second edition, the text has been completely revised and updated to reflect the current market trends. New chapters have been included to broaden the scope of materials used by the food technologist. Agar and konjac gum (flour), probably the most traditional gelling and thickening agents, but most widely utilised in the Far East, have been given greater prominence. Microcrystalline cellulose, a relatively new food stabiliser used widely in the USA, has been included. The preparation of traditional products using formulations suited to bulk food processings is described while new areas focus on low fat and low calorie foods where there is an even greater demand for controlling the stability, viscosity, gelation and mouthfeel using a broad range of thickening and gelling agents. Recent legislative changes in the USA and EC impact the use of additives including gellan gum, konjac flour, carrageenan, tara gum and microcrystal line cellulose: some changes have increased the number of additives ap proved for foods, while others allow a broader range of materials to be used in foods. The detailed information on products, properties and applications given in this second edition will enable these highly functional thickening and gelling agents to be used to full advantage.
Author: Miquel Angelo Parente Ribeiro Cerqueira
Publisher: CRC Press
ISBN: 148223422X
Category : Technology & Engineering
Languages : en
Pages : 469
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Book Description
The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future. Edible Food Packaging: Materials and Processing Technologies provides a broad and comprehensive review on recent aspects related to edible packaging, from processing to potential applications, and covering the use of nanotechnology in edible packaging. The book’s 14 chapters promote a comprehensive review on such subjects as materials used, their structure-function relationship, and new processing technologies for application and production of edible coatings and films. Specific topics include edible film and packaging using gum polysaccharides, protein-based films and coatings, and edible coatings and films from lipids, waxes, and resins. The book also reviews stability and application concerns, mass transfer measurement and modeling for designing protective edible films, and edible packaging as a vehicle for functional compounds. The authors explore antimicrobial edible packaging, nanotechnology in edible packaging, and nanostructured multilayers for food packaging by electrohydrodynamic processing. Additionally, they show how to evaluate the needs for edible packaging of respiring products and provide an overview of edible packaging for fruits, vegetables, and dairy products. Lastly, they examine edible coatings and films for meat, poultry, and fish.
Author: Hartwig Schulz
Publisher: CABI
ISBN: 1800621655
Category : Science
Languages : en
Pages : 480
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Book Description
Medicinal plants and the natural products within them, still remain the starting point for breakthroughs in the development of safe, pharmacologically active synthetic molecules for use in a wide variety of clinical situations. Traditional Persian Medicine (TPM) is one of the most ancient medical doctrines, and is well-documented in terms of information about diseases, diagnoses and treatments, especially in the application of medicinal plants. TPM has been used for centuries worldwide, and many of these methods are still used in Iran today. The book introduces the basics of TPM, and describes the key medicinal plants used for the treatment of different diseases. It also highlights possible new targets for research activities in drug discovery of natural products. The book is richly illustrated with historic drawings from old Persian pharmacopoeia and photos of plants in their natural habitats. Reference to Ayurvedic, Traditional Chinese Medicine and monastic medicine in Europe are also made. This book provides a valuable, evidence-based resource on TPM for researchers, practitioners and students in medicinal plants, ethnobotany and herbal medicine.
Author: Overseas Development Natural Resources Institute (Great Britain)
Publisher:
ISBN:
Category : Land use
Languages : en
Pages : 116
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Book Description
