Price loading...

Food Hydrocolloids: Characteristics, Properties and Structures (Food Science and Technology): Characteristics, Properties & Structures

Industrial Chemistry

Price data last checked 92 day(s) ago - refreshing...

View at Amazon

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

Description

A hydrocolloid is defined as a colloid system wherein the colloid particles are dispersed in water. A hydrocolloid has colloid particles spread throughout water and depending on the quantity of water available that can take place in different states, e.g., gel or sol (liquid). Hydrocolloids can be either irreversible (single-state) or reversible. For example, agar, a reversible hydrocolloid of seaweed extract, can exist in a gel and sol state, and alternate between states with the addition or elimination of heat. Many hydrocolloids are derived from natural sources. Agar-agar and carrageenan are extracted from seaweed; gelatine is produced by hydrolysis of proteins of bovine and fish origins, and pectin is extracted from citrus peel and apple pomace. Gelatine desserts like jelly or Jell-O are made from gelatine powder, another effective hydrocolloid. Hydrocolloids are employed in food mainly to influence texture or viscosity. This book gathers the latest research from around the globe in the study of food hydrocolloids and highlights such topics as: collagen and gelatine extracted from skate skin, sucrose pectin interaction, utilisation of glucomannans for health and others.

Key Features

New

Mint Condition

Dispatch same day for order received before 12 noon

Guaranteed packaging

No quibbles returns

Product Specifications

Format: hardcover
ASIN: 160876222X
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 01 August 2010
Listed Since: 07 August 2009

Barcode

No barcode data available

Food Hydrocolloids: Characteristics, Properties and Structures (Food Science and Technology): Characteristics, Properties & Structures

Price History & Forecast

No Price Data Available

Price Distribution

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

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

More Cooking Innovations: Novel Hydrocolloids for Special Dishes

Carrageenans: Sources & Extraction Methods, Molecular Structure, Bioactive Properties & Health Effects

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Food Colloids, Biopolymers and Materials: Volume 284 (Special Publications)

Food Stabilisers, Thickeners and Gelling Agents

Food Hydrocolloids: Functionalities and Applications

Hydrocolloids in Food Product Development: Bdn Food Ingenieraia de Alimentaciaon

CRC Press - Marine Polysaccharides: Food Applications Book

Pectin: Technological and Physiological Properties

Polysaccharides-Based Hydrogels: Synthesis, Characterization and Applications

Handbook of Hydrogels: Properties, Preparation & Applications (Chemical Engineering Methods and Technology Series)

Structure and Functional Properties of Colloidal Systems: 146 (Surfactant Science)

Rheology: Theory, Properties & Practical Applications (Physics Research & Technology Series) (Physics Research and Technology)

Hydrocolloid Applications: Gum technology in the food and other industries

Theory of Density: From the Effect of Pressure on Time Dilation to the Unified Mass-Charge Equation (Physics Research and Technology)

Advances in Rheology Research

Carboxymethyl Cellulose. Volume I: Synthesis and Characterization

Advances in Food Rheology and Its Applications: Development in Food Rheology

Hydrogels: Antimicrobial Characteristics, Tissue Engineering, Drug Delivery Vehicle (De Gruyter STEM)

Freezing Colloids: Observations, Principles, Control, and Use: Applications in Materials Science, Life Science, Earth Science, Food Science, and Engineering (Engineering Materials and Processes)

Engineering of Natural Polymeric Gels and Aerogels for Multifunctional Applications

Hydrogels Based on Natural Polymers

Springer - Physicochemical and Enzymatic Modification of Gums