Buy Hydrocolloids in food product development by Albert Monferrer
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Hydrocolloids in food product development
Hydrocolloids in food product development

Hydrocolloids in food product development


     0     
5
4
3
2
1



Out of Stock


Notify me when this book is in stock
X
About the Book

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.

Table of Contents:
Chapter Guide. Hydrocolloids and Texture. Introduction to Hydrocolloids. Alginates. Agar. Carrageenan. Galactomannan. Tragacanth Gum. Gum Arabic. Xanthan Gum. Karaya Gum. Gellan Gum. Konjac. Pectin. Microcrystalline Cellulose. Modified Celluloses. Pullulan.

About the Author :
Clàudia Cortés. Obtained an Agricultural Technical Engineering degree, specialized in agricultural and food industries from ESAB (Escola Superior d’Agricultura de Barcelona) (UPC, 2009), and graduated in Food Science and Technology by the department of Veterinary studies in the Universitat Autònoma de Barcelona (UAB, 2011). Started working in BDN Ingeniería de Alimentación (Barcelona) in 2012, cooperating technologically with departments of R&D for companies coming from various sectors in the food industry. Núria Cubero. Obtained an Agricultural Technical Engineering degree, specialized in agricultural and food industries from ESAB (Escola Superior d’Agricultura de Barcelona) (UPC, 2000), and graduated in Food Science and Technology by the school of Veterinary studies in the Universitat Autònoma de Barcelona (UAB, 2004). Started working in BDN Ingeniería de Alimentación (Barcelona) in 1999, cooperating technologically with departments of R&D for companies coming from various sectors in the food industry. Holder of three patents developed at BDN. Since 2007 she collaborates as a professor in the food additive block in the Master for Technology, Control and Safety in the Food Industry (MTCA) in the Centro de Estudios Superiores de la Industria Farmacéutica (CESIF). She is associated professor and in the degree for Culinary Science and Gastronomy, in Universitat de Barcelona (UB). Laura Gómez. Graduated in Biology by the Universitat de Barcelona (UB, 2005), graduated in Food Science and Technology by the Universitat de Barcelona (UB, 2008) and obtained a Master’s Degree in Development and Innovation in Food (UB, 2009). Started working in BDN Ingeniería de Alimentación (Barcelona) in 2007, cooperating technologically with departments of R&D for companies coming from various sectors in the food industry. Albert Monferrer. Graduated in Veterinary Medicine (Universidad de Zaragoza, 1984) and obtained a Master’s Degree in Food biotechnology (UPC, 1989). Started working in BDN Ingeniería de Alimentación (Barcelona) in 1992, cooperating technologically with departments of R&D for companies coming from various sectors in the food industry. Holder of six patents developed at BDN. Since 2005 he has been associated professor at the Department for Nutrition, Food Science and Gastronomy in the school of Farmacy and Food Science in Universitat de Barcelona for the degree of Food Science, degree for Culinary Science and Gastronomy and Master for Development and Innovation in Food. For years he has been collaborating as a professor in the Master of Nutrition and Metabolism in Universitat Rovira i Virgili, Master of Food Safety in the Official College of Veterinarians of Madrid and in the Higher Diploma of Food, Nutrition and Public Health in Instituto Carlos III of Madrid.


Best Sellers


Product Details
  • ISBN-13: 9781000026979
  • Publisher: Taylor & Francis Ltd
  • Publisher Imprint: CRC Press
  • Language: English
  • ISBN-10: 1000026973
  • Publisher Date: 29 Nov 2020
  • Binding: Digital (delivered electronically)


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
Hydrocolloids in food product development
Taylor & Francis Ltd -
Hydrocolloids in food product development
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Hydrocolloids in food product development

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept

    Fresh on the Shelf


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!