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Woodhead Publishing Handbook of Hydrocolloids (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Name: Handbook of Hydrocolloids (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing

Cheese & Dairy

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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. Introduces to food hydrocolloids considering regulatory aspects and functional characteristics Examines the manufacture, structure, function, and applications of over twenty-five hydrocolloids Brings a detailed overview of the function of hydrocolloids as emulsifiers, rheological modifiers, film formers, and encapsulation agents

Product Specifications

Brand: Woodhead Publishing
Format: paperback
ASIN: 0128201045
Category: Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain: Amazon UK
Release Date: 15 November 2020
Listed Since: 23 May 2020

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Woodhead Publishing Handbook of Hydrocolloids (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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