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Handbook Of Hydrocolloids

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Handbook of Hydrocolloids

Handbook of Hydrocolloids Book
Author : Glyn O. Phillips,P A Williams
Publisher : Elsevier
Release : 2009-05-28
ISBN : 1845695879
Language : En, Es, Fr & De

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Book Description :

Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. Extensively revised and expanded second edition edited by two leading international authorities Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids

Hydrocolloids

Hydrocolloids Book
Author : Andrew C. Hoefler
Publisher : Amer Assn of Cereal Chemists
Release : 2004
ISBN : 9781891127380
Language : En, Es, Fr & De

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Book Description :

Download Hydrocolloids book written by Andrew C. Hoefler, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Gels Structures Properties and Functions

Gels  Structures  Properties  and Functions Book
Author : Masayuki Tokita
Publisher : Springer Science & Business Media
Release : 2009-09-30
ISBN : 364200864X
Language : En, Es, Fr & De

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Book Description :

This volume includes 28 contributions to the Toyoichi Tanaka Memorial Symposium on Gels which took place at Arcadia Ichigaya on September 10th-12th, 2008. The contributions from leading scientists cover a broad spectrum of topics concerning: Structure and Functional Properties of Gels - Swelling of Gels - Industrial and Biomedical Application. The symposium was held in the style of Faraday Discussions, which stimulated the active discussion. After the symposium, each manuscript was rewritten based on the discussion and the critical review. Since the research on gels is becoming more and more important both for academia and industry, this book will be an essential source of information.

Fibre Rich and Wholegrain Foods

Fibre Rich and Wholegrain Foods Book
Author : Jan A Delcour,Kaisa Poutanen
Publisher : Elsevier
Release : 2013-03-26
ISBN : 0857095781
Language : En, Es, Fr & De

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Book Description :

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition. With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods. Reviews key research and best industry practice in the development of fibre-enriched and wholegrain products Considers analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods Explores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres

Emerging Natural Hydrocolloids

Emerging Natural Hydrocolloids Book
Author : Seyed M.A. Razavi
Publisher : Wiley
Release : 2019-04-22
ISBN : 1119418666
Language : En, Es, Fr & De

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Book Description :

The first guide devoted to the functions, structures, and applications of natural hydrocolloids In today’s health-conscious climate, the demand for natural food products is growing all the time. Natural hydrocolloids, therefore, have never been more popular. With their thickening, stabilizing, gelling, fat replacing, and binding qualities, these naturally occurring, plant-based polymers can fulfil many of the same functions as commercial ingredients like xanthan, guar, gum Arabic, pectin, and starch. Moreover, certain health benefits have been linked with their often biological active compounds and high-fiber compositions, including potential prebiotic effects and the reduction of blood cholesterol levels. Application of these novel hydrocolloids is, however, still underexplored. Emerging Natural Hydrocolloids aims to remedy this by providing a thorough overview of their structure–function relationships, rheological aspects, and potential utility in mainly the food and pharmaceutical industries. This accessible, quick-reference guide features: A comprehensive and up-to-date survey of the most significant research currently available on natural hydrocolloids Examinations of the major functions and rheological aspects of novel hydrocolloids Information on the potential applications of biopolymers within both foods and pharmaceutical systems Collaborations from an international team of food scientists Emerging Natural Hydrocolloids: Rheology and Functions offers scientists, engineers, technologists, and researchers alike a unique and in-depth account of the uncharted world of novel hydrocolloids, their uses, properties, and potential benefits.

Chemical and Functional Properties of Food Saccharides

Chemical and Functional Properties of Food Saccharides Book
Author : Piotr Tomasik
Publisher : CRC Press
Release : 2003-10-20
ISBN : 0203495721
Language : En, Es, Fr & De

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Book Description :

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a

Food Hydrocolloids

Food Hydrocolloids Book
Author : Yapeng Fang,Hongbin Zhang,Katsuyoshi Nishinari
Publisher : Springer Nature
Release : 2021-05-18
ISBN : 9811603200
Language : En, Es, Fr & De

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Book Description :

The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.

Edible Films and Coatings for Food Applications

Edible Films and Coatings for Food Applications Book
Author : Milda E. Embuscado,Kerry C. Huber
Publisher : Springer Science & Business Media
Release : 2009-06-10
ISBN : 9780387928241
Language : En, Es, Fr & De

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Book Description :

Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.

Hydrocolloids in Food Product Development

Hydrocolloids in Food Product Development Book
Author : Clàudia Cortés,Núria Cubero,Laura Gómez,Albert Monferrer
Publisher : CRC Press
Release : 2020-11-30
ISBN : 1000032426
Language : En, Es, Fr & De

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Book Description :

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.

Functional and Speciality Beverage Technology

Functional and Speciality Beverage Technology Book
Author : P Paquin
Publisher : Elsevier
Release : 2009-01-29
ISBN : 1845695569
Language : En, Es, Fr & De

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Book Description :

As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk

Biotechnological Production of Natural Ingredients for Food Industry

Biotechnological Production of Natural Ingredients for Food Industry Book
Author : Juliano Lemos Bicas,Mário Roberto Maróstica Jr,Glaucia Maria Pastore
Publisher : Bentham Science Publishers
Release : 2016-06-27
ISBN : 1681082659
Language : En, Es, Fr & De

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Book Description :

Increasing public health concern about healthy lifestyles has sparked a greater demand among consumers for healthy foods. Natural ingredients and environmental friendly food production and processing chains are more aligned to meeting the demand for healthy food. There is a wide array of food additives and chemicals that have nutritional value. The biotechnological food production processes, therefore, vary for different types of food chemicals and ingredients accordingly. Biotechnological Production of Natural Ingredients for Food Industry explains the main aspects of the production of food ingredients from biotechnological sources. The book features 12 chapters which cover the processes for producing and adding a broad variety of food additives and natural products, such as sweeteners, amino acids, nucleotides, organic acids, vitamins, nutraceuticals, aromatic (pleasant smelling) compounds, colorants, edible oils, hydrocolloids, antimicrobial compounds, biosurfactants and food enzymes. Biotechnological Production of Natural Ingredients for Food Industry is a definitive reference for students, scientists, researchers and professionals seeking to understand the biotechnology of food additives and functional food products, particularly those involved in courses or activities in the fields of food science and technology, food chemistry, food biotechnology, food engineering, bioprocess engineering, biotechnology, applied microbiology and nutrition.

Encapsulation Technologies for Active Food Ingredients and Food Processing

Encapsulation Technologies for Active Food Ingredients and Food Processing Book
Author : N.J. Zuidam,Viktor Nedovic
Publisher : Springer Science & Business Media
Release : 2009-10-30
ISBN : 1441910085
Language : En, Es, Fr & De

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Book Description :

Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.

Solubility of Polysaccharides

Solubility of Polysaccharides Book
Author : Zhenbo Xu
Publisher : BoD – Books on Demand
Release : 2017-11-29
ISBN : 9535136496
Language : En, Es, Fr & De

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Book Description :

Sugars, with a scientific term as saccharides, are involved in various aspects in the lives of human beings, including the sense of taste, energy for daily life, etc. Recent development in polysaccharides, as well as the background knowledge in this field, further deepens insight into their roles as healthy supplements. In this book, the principles on polysaccharides' solubility and structure, methodologies and application of polysaccharides have been reviewed. The chapters in this book include the relationship between structure and solubility of polysaccharide, the experimental and computational researches on polysaccharide solubility and the common polysaccharide, which may further aid scholars and researchers in regard to solubility of polysaccharides, methodologies and modification.

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Food Hydrocolloids as Encapsulating Agents in Delivery Systems Book
Author : Adil Gani,F.A. Masoodi,Umar Shah,Shah Asima
Publisher : CRC Press
Release : 2019-07-01
ISBN : 0429894163
Language : En, Es, Fr & De

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Book Description :

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different techniques of fabrication of nanodelivery systems. Features: Provides an introduction to food hydrocolloids as encapsulating agents Covers starches and their derivatives as delivery systems Includes gum-based delivery systems Discusses the classification, isolation, and purification of protein delivery systems This book would be helpful to food scientists and pharmaceutical scientists working in areas including nanotechnology, polymer chemistry, and nutraceutical delivery, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.

Natural Food Additives Ingredients and Flavourings

Natural Food Additives  Ingredients and Flavourings Book
Author : D Baines,R Seal
Publisher : Elsevier
Release : 2012-03-21
ISBN : 0857095722
Language : En, Es, Fr & De

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Book Description :

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors. After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients. With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors Explores what the term ‘natural’ means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients

Development of Rheo Additives and their Applications in Food Technology

Development of Rheo Additives and their Applications in Food Technology Book
Author : Sima Balaghi
Publisher : epubli
Release : 2015-05-10
ISBN : 3737535760
Language : En, Es, Fr & De

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Book Description :

A review of literature has been conducted on hydrocolloids chemical structure, functions, and their industrial extraction, as well as rheology science and rheological measurements. The functional properties of important hydrocolloids comprising native corn, potato and wheat starch, xanthan, locus bean gum, guar, konjac mannan, cellulose derivatives including carboxymethyl cellulose, methyl cellulose, hydroxypropyl methyl cellulose, microcrystalline cellulose, gum tragacanth and inulin as single, binary and ternary systems have been examined in terms of steady state and oscillatory rheological properties, and particle size distribution parameters. Indeed, the various functionalities and physicochemical properties of these hydrocolloids were quantified at different concentrations and temperatures. The structure formation potentials of the hydrocolloids were evaluated as well. The synergistic and antagonistic effects between some of the mentioned hydrocolloids were investigated; an attempt has been made to reveal the underlying mechanism for the occurrence of synergistic effect using modern rheology, gel permeation chromatography and nuclear magnetic resonance spectrometry. After rheological characterization of the hydrocolloids as a single system and blend model system, the techno-functionality and applicability of the hydrocolloids were studied in real food systems such as semi solid dairy dessert with the aim of developing a new cost-effective formulation , cheese analogues with the goal of reducing the fat content, and swallowing agents with the aim of developing a new compound tailored for dysphagic patients and filling the gap between the quality of the current commercial products and the need and expectation of the patients. In order to gain a more profound insight into what occur during the structure formation of the products, the time derivatives of the viscoelastic parameters were calculated which provided us with interesting results and some new parameters.

Biopolymer Engineering in Food Processing

Biopolymer Engineering in Food Processing Book
Author : Vania Regina Nicoletti Telis
Publisher : CRC Press
Release : 2012-05-29
ISBN : 1439844941
Language : En, Es, Fr & De

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Book Description :

Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects. Following an overview of biopolymer applications and their functionality in different processes, the text examines: Production routes, availability, costs, and physicochemical properties of commercial biopolymers Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior, and their response to pressure losses and heat transfer during flow Effects of food processing and storage conditions on the viscoelastic and textural properties of food gels Mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites The use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods The book also explores the application of biopolymers in separation processes for recovery of biocompounds. It discusses biopolymer behavior during thermoplastic extrusion and the response of certain cereals and snacks to extrusion operating parameters. Finally, it reviews engineering aspects of biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps and discusses biopolymers used as cryoprotectants in food freezing. A comprehensive source of scientific and technical information for those involved with process design and research and development, the book is also an ideal reference for academic researchers and undergraduate and postgraduate students.

Probiotic and Prebiotics in Foods Challenges Innovations and Advances

Probiotic and Prebiotics in Foods  Challenges  Innovations and Advances Book
Author : Anonim
Publisher : Academic Press
Release : 2020-09-15
ISBN : 012820219X
Language : En, Es, Fr & De

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Book Description :

The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Updated release includes the latest information on the Probiotic and Prebiotics in Foods: challenges, innovations and advances

Conventional and Advanced Food Processing Technologies

Conventional and Advanced Food Processing Technologies Book
Author : Suvendu Bhattacharya
Publisher : John Wiley & Sons
Release : 2014-09-26
ISBN : 1118406303
Language : En, Es, Fr & De

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Book Description :

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Physicochemical and Enzymatic Modification of Gums Synthesis

Physicochemical and Enzymatic Modification of Gums Synthesis Book
Author : Hadi Hashemi Gahruie
Publisher : Springer Nature
Release : 2021
ISBN : 3030879968
Language : En, Es, Fr & De

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Book Description :

Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Each chapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives. Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers.