Handbook of Hydrocolloids

Handbook of Hydrocolloids

by Elsevier Science, P A Williams

NOOK Book(eBook)

$340.49 $400.00 Save 15% Current price is $340.49, Original price is $400. You Save 15%.

Available on Compatible NOOK Devices and the free NOOK Apps.
WANT A NOOK?  Explore Now

Product Details

ISBN-13: 9781845695873
Publisher: Elsevier Science
Publication date: 05/28/2009
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 948
File size: 19 MB
Note: This product may take a few minutes to download.

About the Author

Glyn O. Phillips is Chairman of Phillips Hydrocolloids Research Ltd, UK. Glyn O. Phillips is a internationally renowned expert on hydrocolloids and food proteins. Along with Peter A. Williams he was the founder of the international journal Food Hydrocolloids, founding Directors of the Food Hydrocolloids Trust and the Gums and Stabilisers for the Food Industry Conferences.
Peter A. Williams is a director of the Centre for Water Soluble Polymers.

Table of Contents

Introduction to food hydrocolloids
Hydrocolloids and emulsion stability
The health aspects of hydrocolloids
Agar
Starch
Gelatin
Carrageenan, furcelleran and other seaweed-derived products
Xanthan gum; Gellan gum
Galactomannans
Gum Arabic
Pectins
Milk proteins
Egg proteins
Vegetable protein isolates
Protein-polysaccharide complexes and coacervates
Gum Ghatti
Other exudates: Tragancanth, karaya, mesquite gum and larchwood arabinogalactan
Xyloglucan
Curdlan
Other microbial polysaccharides: Pullulan, scleroglucan, elsinan, levan, alternan, dextran etc.
Cereal ß-glucans
Arabinoxylans
Soluble soybean polysaccharide
Cellulosics
Bacterial cellulose
Microcrystalline cellulose
Hydrocolloids for coatings and adhesives
Alginates
Inulin
Chitin and chitosan hydrogels
Konjac mannan

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews