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Hydrocolloids in Food Processing
Language: en
Pages: 358
Authors: Thomas R. Laaman
Categories: Technology & Engineering
Type: BOOK - Published: 2011-06-09 - Publisher: John Wiley & Sons

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In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used,
Food Hydrocolloids
Language: en
Pages: 509
Authors: K. Nishinari
Categories: Science
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for
Cellulose and Cellulose Derivatives in the Food Industry
Language: en
Pages: 546
Authors: Tanja Wuestenberg
Categories: Science
Type: BOOK - Published: 2014-07-28 - Publisher: John Wiley & Sons

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Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored
Handbook of Food Structure Development
Language: en
Pages: 516
Authors: Fotis Spyropoulos
Categories: Science
Type: BOOK - Published: 2019-10-31 - Publisher: Royal Society of Chemistry

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The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about
Handbook of Hydrocolloids
Language: en
Pages: 949
Authors: Glyn O. Phillips
Categories: Technology & Engineering
Type: BOOK - Published: 2009-05-28 - Publisher: Elsevier

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Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emul