Handbook of Hydrocolloids
Paperback Engels 2020 9780128201046Samenvatting
Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds.
Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences.
Specificaties
Lezersrecensies
Inhoudsopgave
1. Introduction to food hydrocolloids
2. Techniques for the chemical and physicochemical characterization of hydrocolloids
3. The health aspects of hydrocolloids
4. Oral tribology of polysaccarides
5. Mixed hydrocolloid systems
6. Hydrocolloids for the encapsulation and delivery of active compounds
7. Hydrocolloids for edible films, coatings and food packaging
Plant polysaccharides
8. Starch and starch derivatives
9. Galactomannans
10. Pectins
11. Xyloglucan
12. Cereal β-glucans
13. Arabinoxylans
14. Soluble soybean polysaccharide
15. Cellulosics
16. Microcrystalline cellulose
17. Inulin
18. Konjac mannan
19. Dendronan
20. Other emerging hydrocolloids: flaxseed gum, basil seed gum; mustard gum
Exudate gums
21. Gum Arabic
22. Gum ghatti
23. Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactan
Seaweed polysaccharides
24. Agar
25. Carrageenans
26. Alginates
Bacterial polysaccharides
27. Xanthan gum
28. Gellan gum
29. Curdlan
30. Bacterial cellulose
31. Other microbial polysaccharides: pullulan, scleroglucan, elsinan, levan, alternant, dextran
Fungal polysaccharides
32. Beta glucan from lentinus edodes, cordyceps and gandoderma
Animal-derived hydrocolloids
33. Chitin and chitosan
34. Collagen and Gelatin
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