Food Hydrocolloids
Nova Science Publishers Inc (Verlag)
978-1-60876-222-4 (ISBN)
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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.
Preface ; Utilization of Collagen & Gelatin Extracted from Skate Skin; Food Hydrocolloid Edible Films & Coatings; Rheological Properties & Sensory Attributes of Mashed Potatoes Made with Mixtures of Sodium Caseinate & Xanthan Gum; Properties of Edible Sodium Caseinate Films Containing Lipids; Molecular Dynamics in Food Hydrocolloids Observed by NMR; The Influence of Structural Properties & Biological Functions of Sweet Cassava & Seaweed Polysaccharides; Chemistry, Structure & Architecture, Synergy & Biodiversity of Galactomannans; Sucrose Pectin Interaction from Solution to Gels; Utilisation of Glucomannans for Health; Novel Applications of Polysaccharides from Lactic Acid Bacteria: A Focus on Kefiran; A Preliminary Study on Antimicrobial Edible Films from Pectin & Other Food Hydrocolloids by Extrusion Method; Index.
| Erscheint lt. Verlag | 1.8.2010 |
|---|---|
| Zusatzinfo | Illustrations |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 260 x 180 mm |
| Gewicht | 746 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-60876-222-X / 160876222X |
| ISBN-13 | 978-1-60876-222-4 / 9781608762224 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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