Hydrocolloids in Food Processing / Edition 1

Hydrocolloids in Food Processing / Edition 1

by Thomas R. Laaman
     
 

In Hydrocolloids in Food Processing, highly experienced and impartial experts explain which stabilizers should be used and how, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures for making these formulations are clearly described. Food manufacturers learn how to accurately use food

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Overview

In Hydrocolloids in Food Processing, highly experienced and impartial experts explain which stabilizers should be used and how, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures for making these formulations are clearly described. Food manufacturers learn 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 grade selection and QA standards 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. These strategies ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.

Special Features:

  • Expert guidance on choosing and using stabilizers to create high quality food products
  • Ensures beneficial relationships between food manufacturers and hydrocolloid suppliers
  • Numerous actual product formulations in each chapter
  • Useful for those in R&D, QA, purchasing, and for professors and students

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Product Details

ISBN-13:
9780813820767
Publisher:
Wiley
Publication date:
11/30/2010
Series:
Institute of Food Technologists Series, #47
Pages:
360
Product dimensions:
6.10(w) x 9.10(h) x 0.90(d)

Table of Contents

Preface.

Contributor List.

Chapter 1 Hydrocolloids: Fifteen Practical Tips (Thomas R. Laaman).

Chapter 2 Hydrocolloids in Salad Dressings (Alan H. King).

Chapter 3 Hydrocolloids in Muscle Foods (James W. Lamkey).

Chapter 4 Hydrocolloids in Bakery Products (William Santa Cruz).

Chapter 5 Hydrocolloids in Bakery Fillings (Marceliano B. Nieto and Maureen Akins).

Chapter 6 Hydrocolloids in Frozen Dairy Desserts (Philip A. Rakes and Thomas R. Laaman).

Chapter 7 Hydrocolloids in Cultured Dairy Products (Joseph Klemaszewski).

Chapter 8 Hydrocolloids in Restructured Foods (Ian Challen and Ralph Moorhouse).

Chapter 9 Hydrocolloids in Flavor Stabilization (Milda E. Embuscado).

Chapter 10 Hydrocolloid Purchasing I: History and Product Grades (Thomas R. Laaman).

Chapter 11 Hydrocolloid Purchasing II: Pricing and Supplier Evaluation (Thomas R. Laaman).

Index.

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