Hydrocolloid Applications
Gum technology in the food and other industries
Seiten
2012
|
Softcover reprint of the original 1st ed. 1997
Springer-Verlag New York Inc.
978-1-4613-7933-1 (ISBN)
Springer-Verlag New York Inc.
978-1-4613-7933-1 (ISBN)
Water-soluble gums are beneficial in many fields, including food, agricul ture, adhesives, biotechnology, ceramics, cosmetics, explosives, paper, tex tiles and texturization, among many others. It is almost impossible to spend a day without directly or indirectly enjoying their qualities. This book on hydrocolloid applications is divided into two major portions. The first is devoted to a few important gelling and non-gelling gums, their sources, the raw materials from which they are manufactured, their structures, functions and properties, followed by their food applica tions. The second part of the book details gums' industrial, non-food uses in a unique way: it assumes the reader's unfamiliarity with the many fields in which gums can be useful. It, therefore, provides a broad introduction to the development, technology and many aspects of gums' major non-food uses, as well as giving detailed explanations of where, when and how gums are incorporated into products in these industries. The text is also accom panied by a detailed index, designed to help the reader locate information easily. I wish to thank the publishers for giving me the opportunity to write this book. Their patience is very much appreciated. I wish to thank my editor Camille Vainstein for working shoulder-to-shoulder with me when time was getting short and Dr Zippora Gershon for supporting me with references and good advice over the years.
1 Agar.- 2 Alginates.- 3 Carrageenans.- 4 Gellan gum.- 5 Pectins.- 6 Cellulose derivatives.- 7 Exudate gums.- 8 Seed gums.- 9 Xanthan gum.- 10 Agricultural uses of hydrocolloids.- 11 Ceramics.- 12 Cosmetics.- 13 Explosives.- 14 Glues.- 15 Immobilization and encapsulation.- 16 Inks.- 17 Paper.- 18 Spongy hydrocolloid matrices.- 19 Textiles.- 20 Texturized products.
| Zusatzinfo | XV, 354 p. |
|---|---|
| Verlagsort | New York, NY |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Naturwissenschaften ► Chemie ► Organische Chemie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-4613-7933-4 / 1461379334 |
| ISBN-13 | 978-1-4613-7933-1 / 9781461379331 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
