Hydrocolloids in Food Product Development
CRC Press (Verlag)
978-0-367-89552-5 (ISBN)
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This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents. When it comes to food technology, hydrocolloids are generally introduced as additives. Other ingredients, not considered additives, are also hydrocolloids, for example proteins and starches. This manual only focuses on those considered additives, except modified starches. Newly translated from Spanish to English, Hydrocolloids in Food Product Development is written by four experts in their field who are familiar with offering technical advice to companies related to the manufacturing of food.
After an introductory chapter that reviews chemical characteristics, the hydration and solubilization of hydrocolloids, the preparation of hydrocolloids solutions, and technological functions, subsequent chapters present different hydrocolloids used in food technology and describe its technical features and its most common uses.
Key Features:
Describes technical and utilization characteristics of thickeners and gelling agents
Details the origin, physical-chemical characteristics, form of use, function, synergies, incompatibilities and examples of use
Graphs, tables, photographs and diagrams provided in full color for easy reading comprehension
This practical manual is designed so that food industry technicians and chefs may easily consult while doing their daily work, or so that students of degrees related to food technology may use it as a reference book.
Clàudia Cortés. Obtained an Agricultural Technical Engineering degree, specialized in agricultural and food industries from ESAB (Escola Superior d’Agricultura de Barcelona) (UPC, 2009), and graduated in Food Science and Technology by the department of Veterinary studies in the Universitat Autònoma de Barcelona (UAB, 2011). Started working in BDN Ingeniería de Alimentación (Barcelona) in 2012, cooperating technologically with departments of R&D for companies coming from various sectors in the food industry. Núria Cubero. Obtained an Agricultural Technical Engineering degree, specialized in agricultural and food industries from ESAB (Escola Superior d’Agricultura de Barcelona) (UPC, 2000), and graduated in Food Science and Technology by the school of Veterinary studies in the Universitat Autònoma de Barcelona (UAB, 2004). Started working in BDN Ingeniería de Alimentación (Barcelona) in 1999, cooperating technologically with departments of R&D for companies coming from various sectors in the food industry. Holder of three patents developed at BDN. Since 2007 she collaborates as a professor in the food additive block in the Master for Technology, Control and Safety in the Food Industry (MTCA) in the Centro de Estudios Superiores de la Industria Farmacéutica (CESIF). She is associated professor and in the degree for Culinary Science and Gastronomy, in Universitat de Barcelona (UB). Laura Gómez. Graduated in Biology by the Universitat de Barcelona (UB, 2005), graduated in Food Science and Technology by the Universitat de Barcelona (UB, 2008) and obtained a Master’s Degree in Development and Innovation in Food (UB, 2009). Started working in BDN Ingeniería de Alimentación (Barcelona) in 2007, cooperating technologically with departments of R&D for companies coming from various sectors in the food industry. Albert Monferrer. Graduated in Veterinary Medicine (Universidad de Zaragoza, 1984) and obtained a Master’s Degree in Food biotechnology (UPC, 1989). Started working in BDN Ingeniería de Alimentación (Barcelona) in 1992, cooperating technologically with departments of R&D for companies coming from various sectors in the food industry. Holder of six patents developed at BDN. Since 2005 he has been associated professor at the Department for Nutrition, Food Science and Gastronomy in the school of Farmacy and Food Science in Universitat de Barcelona for the degree of Food Science, degree for Culinary Science and Gastronomy and Master for Development and Innovation in Food. For years he has been collaborating as a professor in the Master of Nutrition and Metabolism in Universitat Rovira i Virgili, Master of Food Safety in the Official College of Veterinarians of Madrid and in the Higher Diploma of Food, Nutrition and Public Health in Instituto Carlos III of Madrid.
Chapter Guide. Hydrocolloids and Texture. Introduction to Hydrocolloids. Alginates. Agar. Carrageenan. Galactomannan. Tragacanth Gum. Gum Arabic. Xanthan Gum. Karaya Gum. Gellan Gum. Konjac. Pectin. Microcrystalline Cellulose. Modified Celluloses. Pullulan.
| Erscheinungsdatum | 15.07.2020 |
|---|---|
| Zusatzinfo | 78 Tables, color; 143 Illustrations, color |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 480 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-367-89552-8 / 0367895528 |
| ISBN-13 | 978-0-367-89552-5 / 9780367895525 |
| Zustand | Neuware |
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