附註:Includes bibliographical references and index.
Preliminaries; Contents; Preface; 1 Introduction to food hydrocolloids; 2 Agar; 3 Starch; 4 Gelatin; 5 Carrageenan; 6 Xanthan gum; 7 Gellan gum; 8 Galactomannans; 9 Gum arabic; 10 Pectins; 11 Milk proteins; 12 Cellulosics; 13 Tragacanth and karaya; 14 Xyloglucan; 15 Curdlan; 16 Cereal glucans; 17 Soluble soybean polysaccharide; 18 Bacterial cellulose; 19 Microcrystalline cellulose an overview; 20 Gums for coatings and adhesives; 21 Chitosan; 22 Alginates; 23 Frutafit inulin; 24 CRC emulsifying biopolymer a new emulsifier for the soft drinks industry; 25 Konjac mannan.
摘要:The food industry is currently experiencing a rapid expansion in the demand for innovative food products and functional foods. These products rely heavily on hydrocolloids to provide specific textures, tastes, and behaviour during processing and cooking. The Handbook of hydrocolloids provides a reference to over twenty major hydrocolloids used in food processing. Each chapter examines all aspects of an individual hydrocolloid, including definition, methods of manufacture, commercial use, regulatory status, and technical data on optimising use to maximise process efficiency and end product quality.
