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Author: Peter Williams
Publisher: Royal Society of Chemistry
ISBN: 178262130X
Category : Science
Languages : en
Pages : 405
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Book Description
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
Author: Peter Williams
Publisher: Royal Society of Chemistry
ISBN: 178262130X
Category : Science
Languages : en
Pages : 405
Get Book Here
Book Description
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
Author: Glyn O Phillips
Publisher: Royal Society of Chemistry
ISBN: 1847551211
Category : Technology & Engineering
Languages : en
Pages : 620
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Book Description
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.
Author: Peter A. Williams
Publisher: Royal Society of Chemistry
ISBN: 1782623272
Category : Science
Languages : en
Pages : 366
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Book Description
Describing the latest research advances in the science and technology of hydrocolloids which are used in food and related systems, this book captures presentations of leading scientists for researchers and other professionals in industry and academia and as a reference for students of food science.
Author: Peter A. Williams
Publisher: Elsevier
ISBN: 1845698355
Category : Technology & Engineering
Languages : en
Pages : 481
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Book Description
The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.
Author: Katsuyoshi Nishinari
Publisher: John Wiley & Sons
ISBN: 1119430690
Category : Technology & Engineering
Languages : en
Pages : 422
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Book Description
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.
Author: Isamu Kaneda
Publisher: Springer
ISBN: 4431560807
Category : Technology & Engineering
Languages : en
Pages : 390
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Book Description
In this book, a wide range subjects in biorheology are dealt with, from fundamentals to applications. The inclusion of quite substantial chapters concerned with application aspects such as the latest studies on foods, cosmetics, personal care products, and biological tissues, related regenerative medicine, is one of the features of the book. For the fundamental aspects, studies on the physicochemical characteristics of biopolymer, the key substance of soft matter, are listed. By contrast, in the application aspect, although the main topic is the rheology of foods, focusing on the "texture" of mastication or swallowing, novel studies on cosmetics and personal care products concerning feeling during the lubrication by those products are also considered. This book will engage both a professional and an academic audience interested in soft matter, especially as related to food, cosmetics, and personal care products. In particular, this work will have a special appeal to scientists and engineers in the food and cosmetics industries and to graduate students preparing for those fields.
Author: Peter A. Williams
Publisher: Elsevier
ISBN: 1845698363
Category : Technology & Engineering
Languages : en
Pages : 444
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Book Description
This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.
Author: Dotchi Exerowa
Publisher: CRC Press
ISBN: 1351117734
Category : Science
Languages : en
Pages : 502
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Book Description
This book describes in detail the scientific philosophy of the formation and stabilization-destabilization of foams. It presents all hierarchical steps of a foam, starting from the properties of adsorption layers formed by foaming agents, discussing the properties of foam films as the building blocks of a foam, and then describing details of real foams, including many fields of application. The information presented in the book is useful to people working on the formulation of foams or attempting to avoid or destruct foams in unwanted situations.
Author: David R. Karsa
Publisher: CRC Press
ISBN: 9780849397424
Category : Science
Languages : en
Pages : 392
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Book Description
Design and Selection of Performance Surfactants is the resource for clear, informative, in-depth reviews of the most topical areas of surfactant science and technology. This is the second volume in an annual series already recognized as an essential resource for major developments in the field. Topics in this volume include spontaneous polymerization in organized micellar media, the catalytic and kinetic effects in ethoxylation processes, narrow and secondary alcohol ethoxylates, plus the latest advances in flurosurfactants and carbohydrate-derived surfactants. Further readings cover the cutting-edge, microbial and enzymatic production of biosurfactants advances in the computer modeling of surfactants. International contributors detail the latest applications in oil drilling, floor polishes, and food emulsification. Science and industry are constantly refining research and finding new applications for surface chemical technology. Reading Design and Selection of Performance Surfactants is the most efficient and accessible way for chemists, researchers, and manufacturers to stay abreast of the latest developments.
Author: Alberto Fernandez-Nieves
Publisher: John Wiley & Sons
ISBN: 111922053X
Category : Technology & Engineering
Languages : en
Pages : 872
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Book Description
This book presents a compilation of self-contained chapters covering a wide range of topics within the broad field of soft condensed matter. Each chapter starts with basic definitions to bring the reader up-to-date on the topic at hand, describing how to use fluid flows to generate soft materials of high value either for applications or for basic research. Coverage includes topics related to colloidal suspensions and soft materials and how they differ in behavior, along with a roadmap for researchers on how to use soft materials to study relevant physics questions related to geometrical frustration.
