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Thickening and gelling agents for food download epub

by Imeson,A Imeson


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Thickening and gelling agents are invaluable for providing high quality .

Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Contributions for this book have been provided by senior development managers and scientists from the major hydrocolloid suppliers in the US and Europe.

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Thickening and gelling agents for food. 19 tax deductible donation. 1 2 3 4 5. Want to Read. Are you sure you want to remove Thickening and gelling agents for food from your list? Thickening and gelling agents for food. 2nd ed. by Alan Imeson. Published 1997 by Blackie Academic & Professional in London, New York. Colloids, Gelation, Food additives.

Thickening and gelling agents are invaluable for providing high quality foods with consistent . Thickening and Gelling Agents for Food. price for USA in USD (gross). Traditionally, starch and gelatin.

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This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products.

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate.

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New chapters have been included to broaden the scope of materials used by the food technologist. Agar and konjac gum (flour), probably the most traditional gelling and thickening agents, but most widely utilised in the Far East, have been given greater prominence. Rate it .

Thickening and Gelling Agents for Food.

Blackie Academic & Professional, 1997 - 320 Seiten. Technical information is provided on the application of thickening and gelling agents, and extended coverage is provided on modifications demanded by customers, such as improved freeze-thaw and chill-stability. Compiled by development managers and technologists from major ingredient suppliers in the USA and Europe, this book is of particular value to food technologists and production managers who need to choose the best ingredient for a specific application, and process and chemical engineers requiring information on how products behave under manufacturing conditions.

This new edition recognizes that the technical demands on ingredients continue to grow rapidly as food manufacturers strive for greater safety, reliability and profitability. Technical information is provided on the application of thickening and gelling agents, and extended coverage is provided on modifications demanded by customers, such as improved freeze-thaw and chill-stability. Compiled by development managers and technologists from major ingredient suppliers in the USA and Europe, this book is of particular value to food technologists and production managers who need to choose the best ingredient for a specific application, and process and chemical engineers requiring information on how products behave under manufacturing conditions.
Thickening and gelling agents for food download epub
Engineering
Author: Imeson,A Imeson
ISBN: 0751403482
Category: Engineering & Transportation
Subcategory: Engineering
Language: English
Publisher: Springer; 1 edition (December 31, 1995)
Pages: 336 pages