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
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 authoritiesProvides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristicsComprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids
Contributor contact details
(* = main contact)
Chapters 1 and 11
P.A. Williams, p.a.williams@glyndwr.ac.uk Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, UK
G.O. Phillips, Phillipsglyn@aol.com Phillips Hydrocolloids Research Ltd, 45 Old Bond Street, London W15 4AQ
E. Dickinson, e.dickinson@leeds.ac.uk Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK
C.A. Edwards*, c.a.edwards@clinmed.gla.ac.uk; A.L. Garcia Human Nutrition Section, Division of Developmental Medicine, University of Glasgow, Yorkhill Hospitals, Glasgow G3 8SJ, UK
R. Armisén*, armisen.consulting@armisen.e.telefonica.net Hispanagar S. A. R & D Director (Retired), Independent Chemistry Consultant, Calle Sierra Ovejero 8, Pozuelo de Alarcón, 28224 Madrid, Spain
F. Galatas Hispanagar S.A., Calle Pedro de Valdivia 34, 28006 Madrid, Spain
P. Taggart, pauline.taggart@nstarch.com National Starch Food Innovation, Prestbury Court, Greencourts Business Park, 333 Styal Road, Manchester M22 5LW, UK
J.R. Mitchell*, John.Mitchell@nottingham.ac.uk Division of Food Sciences, Sutton Bonnington Campus, University of Nottingham, Loughborough LE12 5RD, UK
I.J. Haug*, ingvild.haug@biotech.ntnu.no; K.I. Draget, kurt.draget@biotech.ntnu.no Norwegian University of Science and Technology (NTNU), N-7491 Trondheim, Norway
Alan Imeson, alan.imeson@fmc.com FMC Biopolymer, 12 Langley Close, Epsom, Surrey KT18 6HG, UK
Chapters 8 and 9
Graham Sworn, graham.sworn@danisco.com Danisco France SAS, 20 rue Brunel, 75017 Paris, France
W. Wielinga, willemcor.wielinga@bluewin.ch Hinterdorfstrasse 41, 8274-Tägerwilen, Switzerland
Hans-Ulrich Endreß*, h.u.endress@herbstreith-fox.de Herbstreith & Fox KG Pektin-Fabrik Neuenbürg, 75305 Neuenbürg, Germany
Steen Hoejgaard Christensen, steen.hoejgaard@cpkelco.com CP Kelco ApS, 4621 Lille Skensved, Germany
J. O’Regan; M.P. Ennis, d.mulvihill@ucc.ie; D.M. Mulvihill* Department of Food & Nutritional Sciences, National University of Ireland Cork, University College Cork, Cork, Ireland
M. Anton*, marc.anton@nantes.inra.fr INRA Nantes Unité 1268 Biopolymères Interactions Assemblages, BP 71627 44316, Nantes cedex 3, France
F. Nau, francoise.nau@agrocampus-ouest.fr; V. Lechevalier, lecheval@agrocampus-ouest.fr Département AgroAlimentaire – Agrocampus Ouest, UMR INRA Science et Technologie du Lait et de l’Oeuf, 65 rue de Saint Brieuc, CS 84215, 35042 Rennes cedex, France
S. González-Pérez*, sergio.gonzalez@irnasa.csic.es; J.B. Arellano, juan.arellano@irnasa.csic.es Institute of Natural Resources and Agrobiology, Consejo Superior de Investigaciones Científicas (IRNASA-CSIC), Cordel de Merinas 40-52, 37008 Salamanca, Spain
C. Schmitt*, christophe.schmitt@rdls.nestle.com Department of Food Science and Technology, Nestlé Research Center, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland
L. Aberkane Laboratoire d’Ingénierie des Biomolécules, INPL-ENSAIA, 2 Avenue de la Forêt de Haye, F-54505 Vandoeuvre-lès-Nancy cedex 5, France
C. Sanchez Laboratoire Biocatalyse Bioprocédés, INPL-ENSAIA, 2 Avenue de la Forêt de Haye, F-54505 Vandoeuvre-lès-Nancy cedex 5, France
Saphwan Al-Assaf*, alassafs@glyndwr.ac.uk; G.O. Phillips, Phillipsglyn@aol.com; V. Amar Phillips Hydrocolloids Research Centre, Glyndwr University, Wrexham, Mold Road, Wrexham LL11 2AW, UK
Y. López-Franco Laboratory of Biopolymers, Centro de Investigación en Alimentación y Desarrollo A.C., P.O. Box 1735, Hermosillo, Sonora 83000, Mexico
I. Higuera-Ciapara Laboratory of Natural Polymers, Centro de Investigación en Alimentación y Desarrollo A.C., P.O. Box 284, Guaymas, Sonora 85440, Mexico
F.M. Goycoolea*, fm.goycoolea@usc.es, fmgoyco@ciad.mx
Department of Pharmacy and Pharmaceutical Technology, Universidad de Santiago de Compostela, Campus Sur s/n, A Coruña 15782, Spain
Laboratory of Biopolymers, Centro de Investigacion en Alimentacion y Desarrollo, A. C., P.O. Box 1735, Hermosillo, Sonora 83000, Mexico
Weiping Wang, wwang50650@hotmail.com Andi-Johnson Konjac Co Ltd., 1-504 Long Spring Gardens, 118 Yang Bridge West Road, Fuzhou, China 350002
K. Nishinari*, nishinari@hydrocolloids.org
M. Takemasa
Department of Food & Nutrition, Faculty of Human Life Science, Osaka City University, Sumiyoshi, Osaka 558-0022, Japan
Phillips Hydrocolloid Research Centre/Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, UK
Department of Polymer Science & Engineering, Shanghai Jiao Tong University, Shanghai 200240, People’s Republic of China
K. Yamatoya; M. Shirakawa Dainippon-Sumitomo Pharma Co. Ltd, 1-5-51 Eble, Fukushima, Osaka 553-0001, Japan
K. Nishinari*, nishinari@hydrocolloids.org
Department of Food & Nutrition, Faculty of Human Life Science, Osaka City University, Sumiyoshi, Osaka 558-0022, Japan
Phillips Hydrocolloid Research Centre/Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, UK
Department of Polymer Science & Engineering, Shanghai Jiao Tong University, Shanghai 200240, People’s Republic of China
H. Zhang Department of Polymer Science & Engineering, Shanghai Jiao Tong University, Shanghai 200240, People’s Republic of China
T. Funami Hydrocolloid Laboratory, San-Ei Gen F.F.I. Inc., Toyonaka, Osaka 561-8588, Japan
J.K. Park, parkjk@knu.ac.kr Department of Chemical Engineering, Kyungpook National University, Sankyuk-dong 1370, Buk-ku, Daegu 701-702, Korea
T. Khan, taouskhan@ciit.net.pk Department of Pharmaceutical Science, COMSATS Institute of Information Technology, University Road, Post Code 22060, Abbottabad, NWFP, Pakistan
D.G. Stevenson*, david.stevenson@nstarch.com National Starch, Bridgewater, NJ 08807, USA
G.E. Inglett National Center for Agricultural Utilization Research (NCAUR), Agricultural Research Center, USDA, Peoria, IL 61604, USA
M.S. Izydorczyk, marta.izydorczyk@grainscanada.gc.ca Grain Research Laboratory, Canadian Grain Commission, 14040303 Main Street, Winnipeg, MB, Canada R3C 3G8
H. Maeda, maeda.hirokazu@so.fujioil.co.jp Protein and Food Ingredients Division, Soy...
| Erscheint lt. Verlag | 28.5.2009 |
|---|---|
| Sprache | englisch |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-84569-587-9 / 1845695879 |
| ISBN-13 | 978-1-84569-587-3 / 9781845695873 |
| Haben Sie eine Frage zum Produkt? |
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