Handbook of Hydrocolloids (eBook)

Glyn O. Phillips, Peter A. Williams (Herausgeber)

eBook Download: PDF | EPUB

2009 | 2. Auflage
948 Seiten
Elsevier Science (Verlag)
978-1-84569-587-3 (ISBN)

Infos

Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. - Extensively revised and expanded second edition edited by two leading international authorities - Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics - Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids

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Contributor contact details

(* = main contact)

Chapters 1 and 11

P.A. Williams, [e-mail]     Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, UK

G.O. Phillips, [e-mail]     Phillips Hydrocolloids Research Ltd, 45 Old Bond Street, London W15 4AQ

Chapter 2

E. Dickinson, [e-mail]     Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK

Chapter 3

C.A. Edwards*, [e-mail]; A.L. Garcia     Human Nutrition Section, Division of Developmental Medicine, University of Glasgow, Yorkhill Hospitals, Glasgow G3 8SJ, UK

Chapter 4

R. Armisén*, [e-mail]     Hispanagar S. A. R & D Director (Retired), Independent Chemistry Consultant, Calle Sierra Ovejero 8, Pozuelo de Alarcón, 28224 Madrid, Spain

F. Galatas     Hispanagar S.A., Calle Pedro de Valdivia 34, 28006 Madrid, Spain

Chapter 5

P. Taggart, [e-mail]     National Starch Food Innovation, Prestbury Court, Greencourts Business Park, 333 Styal Road, Manchester M22 5LW, UK

J.R. Mitchell*, [e-mail]     Division of Food Sciences, Sutton Bonnington Campus, University of Nottingham, Loughborough LE12 5RD, UK

Chapter 6

I.J. Haug*, [e-mail]; K.I. Draget, [e-mail]     Norwegian University of Science and Technology (NTNU), N-7491 Trondheim, Norway

Chapter 7

Alan Imeson, [e-mail]     FMC Biopolymer, 12 Langley Close, Epsom, Surrey KT18 6HG, UK

Chapters 8 and 9

Graham Sworn, [e-mail]     Danisco France SAS, 20 rue Brunel, 75017 Paris, France

Chapter 10

W. Wielinga, [e-mail]     Hinterdorfstrasse 41, 8274-Tägerwilen, Switzerland

Chapter 12

Hans-Ulrich Endreß*, [e-mail]     Herbstreith & Fox KG Pektin-Fabrik Neuenbürg, 75305 Neuenbürg, Germany

Steen Hoejgaard Christensen, [e-mail]     CP Kelco ApS, 4621 Lille Skensved, Germany

Chapter 13

J. O’Regan; M.P. Ennis, [e-mail]; D.M. Mulvihill*     Department of Food & Nutritional Sciences, National University of Ireland Cork, University College Cork, Cork, Ireland

Chapter 14

M. Anton*, [e-mail]     INRA Nantes Unité 1268 Biopolymères Interactions Assemblages, BP 71627 44316, Nantes cedex 3, France

F. Nau, [e-mail]; V. Lechevalier, [e-mail]     Département AgroAlimentaire – Agrocampus Ouest, UMR INRA Science et Technologie du Lait et de l’Oeuf, 65 rue de Saint Brieuc, CS 84215, 35042 Rennes cedex, France

Chapter 15

S. González-Pérez*, [e-mail]; J.B. Arellano, [e-mail]     Institute of Natural Resources and Agrobiology, Consejo Superior de Investigaciones Científicas (IRNASA-CSIC), Cordel de Merinas 40-52, 37008 Salamanca, Spain

Chapter 16

C. Schmitt*, [e-mail]     Department of Food Science and Technology, Nestlé Research Center, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland

L. Aberkane     Laboratoire d’Ingénierie des Biomolécules, INPL-ENSAIA, 2 Avenue de la Forêt de Haye, F-54505 Vandoeuvre-lès-Nancy cedex 5, France

C. Sanchez     Laboratoire Biocatalyse Bioprocédés, INPL-ENSAIA, 2 Avenue de la Forêt de Haye, F-54505 Vandoeuvre-lès-Nancy cedex 5, France

Chapter 17

Saphwan Al-Assaf*, [e-mail]; G.O. Phillips, [e-mail]; V. Amar     Phillips Hydrocolloids Research Centre, Glyndwr University, Wrexham, Mold Road, Wrexham LL11 2AW, UK

Chapter 18

Y. López-Franco     Laboratory of Biopolymers, Centro de Investigación en Alimentación y Desarrollo A.C., P.O. Box 1735, Hermosillo, Sonora 83000, Mexico

I. Higuera-Ciapara     Laboratory of Natural Polymers, Centro de Investigación en Alimentación y Desarrollo A.C., P.O. Box 284, Guaymas, Sonora 85440, Mexico

F.M. Goycoolea*, [e-mail], [e-mail]

Department of Pharmacy and Pharmaceutical Technology, Universidad de Santiago de Compostela, Campus Sur s/n, A Coruña 15782, Spain

Laboratory of Biopolymers, Centro de Investigacion en Alimentacion y Desarrollo, A. C., P.O. Box 1735, Hermosillo, Sonora 83000, Mexico

Weiping Wang, [e-mail]     Andi-Johnson Konjac Co Ltd., 1-504 Long Spring Gardens, 118 Yang Bridge West Road, Fuzhou, China 350002

Chapter 19

K. Nishinari*, [e-mail]

M. Takemasa

Department of Food & Nutrition, Faculty of Human Life Science, Osaka City University, Sumiyoshi, Osaka 558-0022, Japan

Phillips Hydrocolloid Research Centre/Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, UK

Department of Polymer Science & Engineering, Shanghai Jiao Tong University, Shanghai 200240, People’s Republic of China

K. Yamatoya; M. Shirakawa     Dainippon-Sumitomo Pharma Co. Ltd, 1-5-51 Eble, Fukushima, Osaka 553-0001, Japan

Chapter 20

K. Nishinari*, [e-mail]

Department of Food & Nutrition, Faculty of Human Life Science, Osaka City University, Sumiyoshi, Osaka 558-0022, Japan

Phillips Hydrocolloid Research Centre/Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, UK

Department of Polymer Science & Engineering, Shanghai Jiao Tong University, Shanghai 200240, People’s Republic of China

H. Zhang     Department of Polymer Science & Engineering, Shanghai Jiao Tong University, Shanghai 200240, People’s Republic of China

T. Funami     Hydrocolloid Laboratory, San-Ei Gen F.F.I. Inc., Toyonaka, Osaka 561-8588, Japan

Chapter 21

J.K. Park, [e-mail]     Department of Chemical Engineering, Kyungpook National University, Sankyuk-dong 1370, Buk-ku, Daegu 701-702, Korea

T. Khan, [e-mail]     Department of Pharmaceutical Science, COMSATS Institute of Information Technology, University Road, Post Code 22060, Abbottabad, NWFP, Pakistan

Chapter 22

D.G. Stevenson*, [e-mail]     National Starch, Bridgewater, NJ 08807, USA

G.E. Inglett     National Center for Agricultural Utilization Research (NCAUR), Agricultural Research Center, USDA, Peoria, IL 61604, USA

Chapter 23

M.S. Izydorczyk, [e-mail]     Grain Research Laboratory, Canadian Grain Commission, 14040303 Main Street, Winnipeg, MB, Canada R3C 3G8

Chapter 24

H. Maeda, [e-mail]     Protein and Food Ingredients Division, Soy...

Produkt-Details

• Erscheint lt. Verlag: 28.5.2009
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 1-84569-587-9 / 1845695879
• ISBN-13: 978-1-84569-587-3 / 9781845695873