Thickening and Gelling Agents for Food

A. Imeson

ISBN 10: 083421296X / ISBN 13: 9780834212961

Editore: Springer US, Springer US Apr 1997, 1997

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Neuware -The first edition of this book rapidly established itself as a prime source of highly practical technical information on this important class of food ingredients. This edition recognizes that the technical demands on ingredients continue to grow rapidly as food manufacturers strive for greater safety, reliability and profitability. Technical information is provided on the application of thickening and gelling agents, and extended coverage is provided on applications modifications, demanded by customers, such as improved freeze-thaw and chill-stablility.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 340 pp. Englisch.

Codice articolo 9780834212961

Dati bibliografici

• Titolo: Thickening and Gelling Agents for Food
• Editore: Springer US, Springer US Apr 1997
• Data di pubblicazione: 1997
• Lingua: Inglese
• ISBN 10: 083421296X
• ISBN 13: 9780834212961
• Rilegatura: Buch
• Edizione: prima edizione
• Condizione: Neu

Descrizione articolo

Riassunto

The first edition of this book rapidly established itself as a prime source of highly practical technical information on this important class of food ingredients. This edition recognizes that the technical demands on ingredients continue to grow rapidly as food manufacturers strive for greater safety, reliability and profitability. Technical information is provided on the application of thickening and gelling agents, and extended coverage is provided on applications modifications, demanded by customers, such as improved freeze-thaw and chill-stablility.

Contenuti

Agar Alginates. Carrageenan. Celluloses. Exudate Gums. Gelatin. Gellan Pectins. Microcrystalline Cellulose. Seed Gums. Modified Starches. Xanthan Gum. Index