NATURAL Plant Hydrocolloids PDF Download
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Author:
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ISBN:
Category :
Languages : en
Pages : 103
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 103
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Author:
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Category :
Languages : es
Pages : 103
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Author:
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Category :
Languages : en
Pages : 0
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Author: Seyed M.A. Razavi
Publisher: John Wiley & Sons
ISBN: 1119418550
Category : Technology & Engineering
Languages : en
Pages : 672
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Book Description
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: American Chemical Society. Division of Colloid and Surface Chemistry
Publisher:
ISBN:
Category :
Languages : en
Pages : 103
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Author: Tanja Wuestenberg
Publisher: John Wiley & Sons
ISBN: 352733758X
Category : Science
Languages : en
Pages : 546
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Book Description
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: American Chemical Society. Division of Colloid and Surface Chemistry
Publisher:
ISBN:
Category : Biocolloids
Languages : en
Pages : 0
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Author: American Chemical Society. Division of Colloid and Surface Chemistry
Publisher:
ISBN:
Category : Biocolloids
Languages : en
Pages : 103
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Author: Martin Glucksman
Publisher: Taylor & Francis
ISBN: 1000806936
Category : Medical
Languages : en
Pages : 693
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Book Description
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: American Chemical Society. Division of Colloid and Surface Chemistry
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 102
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Book Description
