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Title Gums and Stabilisers for the Food Industry 10
Author Peter A. Williams
Publisher Woodhead Publishing
Release Date 2000
Category Science
Total Pages 470
ISBN 0854048200
Language English, Spanish, and French
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Book Summary:

The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.

Title Gums and Stabilisers for the Food Industry 14
Author Peter A. Williams
Publisher Special Publications
Release Date 2008
Category Science
Total Pages 584
ISBN 0854044612
Language English, Spanish, and French
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Book Summary:

Gums and Stabilisers for the Food Industry present the latest research from leading experts in the field including: - biochemical characterization - the use of antibodies - immunostaining and enzyme hydrolysis -chemical and physicochemical characterization including rheological investigation and AFM studies - engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles - the role of biopolymers in the formation of emulsions and foams - influence of hydrocolloids on organoleptic properties - the application of hydrocolloids in foods and beverages - health aspects.

Title Gums and Stabilisers for the Food Industry 16
Author Peter A Williams
Publisher Royal Society of Chemistry
Release Date 2012-03-12
Category Technology & Engineering
Total Pages 442
ISBN 9781849734554
Language English, Spanish, and French
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Book Summary:

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 16 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. The areas covered are: - New hydrocolloid technologies - Hydrocolloids in focus - New hydrocolloid design - Hydrocolloids for health and wellbeing This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

Title Gums and Stabilisers for the Food Industry 17
Author Peter Williams
Publisher Royal Society of Chemistry
Release Date 2014-04-03
Category Science
Total Pages 404
ISBN 9781782621300
Language English, Spanish, and French
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Book Summary:

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

Title Gums and Stabilisers for the Food Industry 15
Author Peter A. Williams
Publisher Royal Society of Chemistry
Release Date 2010
Category Science
Total Pages 440
ISBN 9781847551993
Language English, Spanish, and French
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Book Summary:

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 15 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the Glyndwr University, Wrexham, UK in June 2009. The areas covered are: - Structure and characterisation - Technofunctionality - Mixed hydrocolloid systems - Food applications - Hydrocolloids and health - Hydrogels for medical applications This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

Title Gums and Stabilisers for the Food Industry 12
Author Peter A. Williams
Publisher Royal Society of Chemistry
Release Date 2004
Category Science
Total Pages 603
ISBN 9780854048915
Language English, Spanish, and French
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Book Summary:

The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.

Handbook Of Hydrocolloids by Glyn O. Phillips

Title Handbook of Hydrocolloids
Author Glyn O. Phillips
Publisher Elsevier
Release Date 2009-05-28
Category Technology & Engineering
Total Pages 948
ISBN 9781845695873
Language English, Spanish, and French
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Book Summary:

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

Title The Complete Book on Gums and Stabilizers for Food Industry
Author H. Panda
Publisher ASIA PACIFIC BUSINESS PRESS Inc.
Release Date 2010-10-01
Category
Total Pages 480
ISBN 9788178331317
Language English, Spanish, and French
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Book Summary:

Gums are plant flours (like starch or arrowroot) that make foods & other products thick. Gums are used in foods for many reasons besides being used as a thickener. Gums are important ingredient in producing food emulsifier, food additive, food thickener & other gum products. The main reason for adding a gum or hydrocolloid to a food product is to improve its overall quality. India is the largest producer of gums specially guar gum products. Similarly stabilizers are an indispensable substance in food items when added to the food items, they smoothens uniform nature and hold the flavouring compounds in dispersion. Gum technology stabilizers are carefully controlled blends of various food ingredients. Most processed foods need some sort of stabilization at some point during production, transportation, storage and serving. The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. The breadth and depth of knowledge of gums and stabilizers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums as food constituents or as food additives can influence processing conditions in the following ways; retention of water, reduction of evaporation rates, alteration of freezing rates, modification of ice crystal formation and participation in chemical reactions. Some of the fundamentals of the book are functions of gum, typical food applications, gums in food suspensions, rheology and characters of gums, natural product exudates, flavor fixation, ice cream, ices and sherbets, gelation of low methoxyl pectin, seaweed extracts, microbial gums, transformation of collagen to gelatin, cellulose gums, dairy food applications, bakery product applications, analysis of hydrocolloids, gums in food products, general isolation of gums from foods, identification of gums in specific foods, group analysis and identification schemes, group identification methods, qualitative group analysis etc. This book contains rheology of gums, plant sheet gums, microbial gums, cellulose gums and synthetic hydrocolloids different stabilizers used in food industry. The book will be very resourceful to all its readers, new entrepreneurs, scientist, food technologist, food industries etc.

Title Gums and Stabilisers for the Food Industry 11
Author Peter A Williams
Publisher Royal Society of Chemistry
Release Date 2002-04-30
Category Science
Total Pages 380
ISBN 0854048367
Language English, Spanish, and French
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Book Summary:

The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.

Title Gums and Stabilisers for the Food Industry 4
Author Glyn O. Phillips
Publisher Unknown
Release Date 1988
Category Colloids
Total Pages 546
ISBN UCLA:31158012471321
Language English, Spanish, and French
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Book Summary:

Title Gums and Stabilisers for the Food Industry 13
Author Peter A. Williams
Publisher Royal Society of Chemistry
Release Date 2006-01-01
Category Science
Total Pages 495
ISBN 9780854046737
Language English, Spanish, and French
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Book Summary:

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, including rheological investigation and AFM studies * Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles * The role of biopolymers in the formation of emulsions and foams * Influence of hydrocolloids on organoleptic properties * The application of hydrocolloids in foods and beverages * Health aspects This book will be a useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.

Title Gums and Stabilisers for the Food Industry 9
Author Peter A. Williams
Publisher Elsevier
Release Date 1998-07-01
Category Technology & Engineering
Total Pages 434
ISBN 9781845698362
Language English, Spanish, and French
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Book Summary:

This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.

Title Dairy Ingredients for Food Processing
Author Ramesh C. Chandan
Publisher John Wiley & Sons
Release Date 2010-12-22
Category Technology & Engineering
Total Pages 568
ISBN 0470959126
Language English, Spanish, and French
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Book Summary:

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry

Title Gums and Stabilisers for the Food Industry 14
Author Peter A. Williams
Publisher Royal Society of Chemistry
Release Date 2008
Category Science
Total Pages 584
ISBN 9780854044610
Language English, Spanish, and French
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Book Summary:

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. Gums and Stabilisers for the Food Industry 14 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the North East Wales Institute in June 2007. The areas covered are: -Hydrocolloids and health -Developments in characterisation -Hydration and rheological properties of hydrocolloids -Interactions in mixed hydrocolloid systems -Hydrocolloid emulsifiers -Sensory - texture relationships -Innovative applications This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

Practical Food Rheology by Ian T. Norton

Title Practical Food Rheology
Author Ian T. Norton
Publisher John Wiley & Sons
Release Date 2010-12-01
Category Technology & Engineering
Total Pages 320
ISBN 1444391054
Language English, Spanish, and French
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Book Summary:

Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses

Food Gels by Peter Harris

Title Food Gels
Author Peter Harris
Publisher Springer Science & Business Media
Release Date 2012-12-06
Category Juvenile Nonfiction
Total Pages 476
ISBN 9789400907553
Language English, Spanish, and French
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Book Summary:

The food technologist who wishes to produce a gelled product is faced with two basic options for achieving the desired effect; whether to use a protein or a polysaccharide. Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: • Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration. They can be formed by heating and cooling, pH adjustment or specific ion addition . • Protein gels are characterised by a higher polymer concentration (5-10%) and are formed almost exclusively by heat denaturation. Before reaching a final decision, the technologist must take a number of factors into consideration. The purpose of this book is to help the technologist in his choice by providing fundamental practical information, in one book, on the properties of gels (and factors which influence them) for both types of biopolymer. To help the reader, each chapter is (wherever possible) organised in the same way so that, for example, information on structure will always be available in section 2. The examples in the Applications section of each chapter are not meant to be exhaustive, but to illustrate the various ways in which the particular polymer can be used to form a gelled product.

Title Hydrocolloid Applications
Author Nussinovitch
Publisher Springer Science & Business Media
Release Date 2012-12-06
Category Technology & Engineering
Total Pages 354
ISBN 9781461563853
Language English, Spanish, and French
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Book Summary:

This book offers a comprehensive introduction to the technological applications of these fascinating materials. It introduces sources, structures, properties, and food uses, and describes gums in non-food areas, their applications and their multi-disciplinary contribution to these fields, as well as examples of their uses.

Title Gums and Stabilisers for the Food Industry 18
Author Peter A. Williams
Publisher Royal Society of Chemistry
Release Date 2016-04-14
Category Science
Total Pages 352
ISBN 9781782623274
Language English, Spanish, and French
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Book Summary:

Describing the latest research advances in the science and technology of hydrocolloids which are used in food and related systems, this book captures presentations of leading scientists for researchers and other professionals in industry and academia and as a reference for students of food science.

Food Hydrocolloids by K. Nishinari

Title Food Hydrocolloids
Author K. Nishinari
Publisher Springer Science & Business Media
Release Date 2012-12-06
Category Science
Total Pages 510
ISBN 9781461524861
Language English, Spanish, and French
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Book Summary:

It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.

Food Australia by Anonim

Title Food Australia
Author Anonim
Publisher Unknown
Release Date 2001
Category Food industry and trade
Total Pages 86
ISBN CORNELL:31924094771650
Language English, Spanish, and French
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Book Summary: