Functionalizing Carbohydrates for Food Applications: Texturizing and Bioactive/Flavor Delivery Systems - Rilegato

Rilegato

ISBN 10: 1605950386 ISBN 13: 9781605950389

Casa editrice: Destech Pubns Inc, 2014

Riassunto

How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested.Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.

Su questo libro

Informazioni sull?autore

Dr. Milda E. Embuscado is currently a Principal Scientist at the Materials and Process Technology group, McCormick and Company, Hunt Valley, MD. Her areas of research include ingredient characterization and functionality, new product innovation, process improvement and flavor/bioactive microencapsulation including optimization of formulations and processes through the employment of design of experiment and response surface methodology to optimize ingredient functionality in food systems such as food emulsion and flavor/bioactive encapsulated products. She is also working on bioactives and antioxidants from spices and herbs and the effects of processing and cooking on these bioactive components. She obtained her Ph.D. from Purdue University and has authored numerous refereed scientific articles and book chapters. Dr. Embuscado was the chairman of the IFT Carbohydrate Division (2006-2007), current chairman of the IFT Nutraceuticals and Functional Foods Division, member of the IFT Product Development and Ingredient Innovation Subpanel and member of both the IFT Carbohydrate and Food Chemistry Division Leader Work Groups. She is a Certified Food Scientist (April 1, 2013) awarded by the International Food Science Certification Commission and a member of the inaugural class.

Dal risvolto di copertina interno

From the Editor's Preface "It is the goal of this book to provide fundamental and practical information on carbohydrates...as texturizing systems in foods and delivery matrices for flavors and bioactives. Both substances are very important the first for food product desirability, quality and acceptability and the second for health and wellness, which have become the focus of consumers for the past 10 years."

Dettagli dell'edizione

• Editore: Destech Pubns Inc
• Data di pubblicazione: 2014
• Lingua: Inglese
• ISBN 10: 1605950386
• ISBN 13: 9781605950389
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 477
• Redattore: Embuscado Milda E.
• Contatto del produttore: DEStech Publications, Inc.; https://www.destechpub.com/; ; 561 Springton Way; Lancaster; PA; 17601; U.S.A.
• Persona responsabile: non disponibile