Water–Soluble Polymer Applications in Foods
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Water–Soluble Polymer Applications in Foods

Water–Soluble Polymer Applications in Foods


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About the Book

Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the science and technology of water-soluble polymers is rapidly increasing and this book provides a much-needed and up-to-date overview. Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered include the use of hydrocolloids for texturization, as adhesives within food products, as coatings in products such as fruit, vegetables, cheese, meat and dried foods, and for flavour encapsulation.

Table of Contents:
Preface. Acknowledgements. About the Author. Hydrocolloid adhesives. Hydrocolloid coatings. Dry Macro -and liquid -core hydrocolloid capsules. Multi-layered hydrocolloid products. Hydrocolloids in flavor encapsulation. Immobilization for food and biotechnological purposes. Texturization of vegetative materials. Hydrocolloid cellular solids. Hydroclloids in the production of special textures. Abbreviations. Index.

About the Author :
Professor Amos Nussinovitch was born in Kibbutz Megiddo, Israel. He studied chemistry at the University of Tel Aviv, and food engineering and biotechnology at the Technion - Israel Institute of Technology. He has worked as a food engineer at several companies and has been involved in a number of R&D projects in both the United States and Israel, focusing on the mechanical properties of liquids, semisolids, solids, and powders. He is currently in the Biochemistry and Food Science Department of the Robert H. Smith Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem, Israel, where he leads a large group of researchers working on theoretical and practical aspects of hydrocolloids. Prof. Nussinovitch is the sole author of five books, the author or coauthor of numerous papers on hydrocolloids and on the physical properties of foods, and an inventor on many related patent applications.

Review :
"Overall, this monograph provides an extremely well-referenced review of many of the less well-known application of hydrocolloids in food production and an opportunity to appreciate other similar application...It will be of interest primarily to those with some existing knowledge of hydrocolloids, working in the development of food ingredients." International Journal of Dairy Technology, February 2005 "My recommendation is that every hydrocolloids company looking for new added value outlets for their products should read this book to stimulate their thought processess... This book is a refreshing look at the cutting edge of hydrocolloids applications research from a well known expert in the field who has a pragmatic but innovative approach to using hydrocolloids." CyberColloids, 2003


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Product Details
  • ISBN-13: 9780470995037
  • Publisher: John Wiley and Sons Ltd
  • Publisher Imprint: Wiley-Blackwell
  • Height: 255 mm
  • No of Pages: 240
  • Weight: 688 gr
  • ISBN-10: 0470995033
  • Publisher Date: 16 Nov 2007
  • Binding: Other digital
  • Language: English
  • Spine Width: 19 mm
  • Width: 180 mm


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Water–Soluble Polymer Applications in Foods
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