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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: 1782623833
Category : Technology & Engineering
Languages : en
Pages : 366
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Book Description
Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015. Topics covered include sustainable and secure foods, healthy food products, innovative manufacture and formulation design as well as active packaging and edible films. Providing a fresh glance on food quality, it is a useful information source for researchers and other professionals in industry and academia and a reference for students of food science.
Author: Peter A Williams
Publisher: Royal Society of Chemistry
ISBN: 1847558313
Category : Technology & Engineering
Languages : en
Pages : 599
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Book Description
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 professionals in industry and academia, particularly those involved directly with food science.
Author: Glyn O. Phillips
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 464
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Book Description
Author: Glyn O. Phillips
Publisher:
ISBN:
Category : Colloids
Languages : en
Pages : 570
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Book Description
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: 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: Nirmal Sinha
Publisher: John Wiley & Sons
ISBN: 0470113545
Category : Technology & Engineering
Languages : en
Pages : 850
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Book Description
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: 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.
