skip to content
Food Stabilisers, Thickeners and Gelling Agents Preview this item
ClosePreview this item
Checking...

Food Stabilisers, Thickeners and Gelling Agents

Author: Alan Imeson
Publisher: New York, NY John Wiley & Sons 2011
Edition/Format:   eBook : Document : English : 1., AuflageView all editions and formats
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Additional Physical Format: Druckausg.
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Alan Imeson
ISBN: 9781444360332 1444360337
OCLC Number: 899173088
Notes: Lizenzpflichtig
Description: Online-Ressource
Contents: Preface. Acknowledgements. Contributors. 1 Introduction. Dennis Seisun. 1.1 Introduction. 1.2 Functional properties. 1.3 Regulatory environment. 1.4 Commercial environment. 1.5 Future developments. 2 Acacia Gum (Gum Arabic). Francis Thevenet. 2.1 Introduction. 2.2 Origin and purification process. 2.3 Chemical structure. 2.4 Applications. 2.5 Health benefits. 2.6 Future developments. 3 Agar. Alan Imeson. 3.1 Introduction. 3.2 Raw materials. 3.3 Production. 3.4 Composition and structure. 3.5 Functional properties. 3.6 Applications. 3.7 Future developments. 4 Alginates. Trond Helgerud, Olav G Degreesaserod, Therese Fjaereide, Peder O. Andersen, Christian Klein Larsen. 4.1 Introduction. 4.2 Production. 4.3 Chemical composition. 4.4 Functional properties. 4.5 Gel formation techniques. 4.6 Applications. 4.7 Thickening and stabilising. 4.8 Dairy products. 4.9 Film formation. 4.10 Encapsulation. 4.11 Other applications. 4.12 Summary. 5 Carrageenan. William R. Blakemore and Alan R. Harpell. 5.1 Introduction. 5.2 Raw materials. 5.3 Manufacturing. 5.4 Regulation. 5.5 Structure. 5.6 Functional properties. 5.7 Food applications. 6 Cellulose Derivatives. Mary Jean Cash and Sandra J. Caputo. 6.1 Introduction. 6.2 Raw materials and processing. 6.3 Composition and chemistry. 6.4 Food applications. 6.5 Future developments. 7 Gelatin. Paul Stevens. 7.1 Introduction. 7.2 Manufacturing process. 7.3 Regulations: European Union and the USA. 7.4 Chemical structure and reactivity. 7.5 Physicochemical properties. 7.6 Food applications. 7.7 Future developments. 8 Gellan Gum. Raymond Valli and Ross Clark. 8.1 Introduction. 8.2 Manufacture. 8.3 Chemical composition. 8.4 Functional properties. 8.5 Regulatory status. 8.6 Applications. 8.7 Future developments. 9 Gum Tragacanth and Karaya. Jenny M. Mayes. 9.1 Gum tragacanth. 9.2 Gum karaya. 10 Inulin. Rudy Wouters. 10.1 Introduction. 10.2 Resources and raw materials. 10.3 Production. 10.4 Chemical structure. 10.5 Physical and chemical properties. 10.6 Principle of fat replacement. 10.7 Physiological properties. 10.8 Applications. 11 Konjac Glucomannan. Jean-Marc Parry. 11.1 Introduction. 11.2 Raw materials. 11.3 Processing. 11.4 Structure. 11.5 Functional properties. 11.6 Food applications. 11.7 Nutritional applications. 11.8 Future developments. 12 Microcrystalline Cellulose. Domingo C. Tuason, Gregory R. Krawczyk and Greg Buliga. 12.1 Introduction. 12.2 MCC product technologies. 12.3 Manufacturing process. 12.4 Colloidal MCC product line extensions. 12.5 Physical modification - the alloying concept. 12.6 Physical and functional properties. 12.7 Legislation and nutrition. 12.8 Food applications. 12.9 Future developments. 13 Pectin. Sarah M. Brejnholt. 13.1 Introduction. 13.2 Raw materials. 13.3 Processing. 13.4 Composition. 13.5 Chemical properties. 13.6 Applications. 13.7 Future developments. 14 Pullulan. Hiroto Chaen. 14.1 Introduction. 14.2 Raw materials. 14.3 Production. 14.4 Functional properties. 14.5 Food applications. 14.6 Future developments. 15 Seed Gums. Willem Wielinga. 15.1 Introduction. 15.2 Raw materials. 15.3 Production. 15.4 Composition. 15.5 Functional properties. 15.6 Further developments. 15.7 Derivatised seed gums for technical applications. 16 Starch. Paul Sheldrake. 16.1 Introduction. 16.2 Raw materials. 16.3 Processing. 16.4 Composition and structure. 16.5 Thickening and gelling properties. 16.6 Starch modification. 16.7 Food applications. 16.8 Conclusions. 17 Xanthan Gum. Graham Sworn. 17.1 Introduction. 17.2 Production. 17.3 Chemistry. 17.4 Solution preparation. 17.5 Rheology. 17.6 Stability and compatibility. 17.7 Interactions. 17.8 Applications. Index. Colour plate section.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


\n\n

Primary Entity<\/h3>\n
<http:\/\/www.worldcat.org\/oclc\/899173088<\/a>> # Food Stabilisers, Thickeners and Gelling Agents<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:CreativeWork<\/a>, schema:MediaObject<\/a>, schema:Book<\/a> ;\u00A0\u00A0\u00A0\nlibrary:oclcnum<\/a> \"899173088<\/span>\" ;\u00A0\u00A0\u00A0\nlibrary:placeOfPublication<\/a> <http:\/\/id.loc.gov\/vocabulary\/countries\/gw<\/a>> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/1104250382#Thing\/vlb_produktgruppen_tn000<\/a>> ; # (VLB-Produktgruppen)TN000<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/1104250382#Thing\/produktform_electronic_book_text<\/a>> ; # (Produktform)Electronic book text<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/1104250382#Thing\/vlb_wn_9678_nonbooks_pbs_biologie_landwirtschaft_gartenbau_forstwirtschaft_fischerei_ernahrung<\/a>> ; # (VLB-WN)9678: Nonbooks, PBS \/ Biologie\/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ern\u00E4hrung<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/1104250382#Thing\/lebensmitteltechnik<\/a>> ; # Lebensmitteltechnik<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/1104250382#Thing\/bisac_subject_heading_sci086000<\/a>> ; # (BISAC Subject Heading)SCI086000<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/dewey.info\/class\/630\/<\/a>> ;\u00A0\u00A0\u00A0\nschema:bookEdition<\/a> \"1., Auflage<\/span>\" ;\u00A0\u00A0\u00A0\nschema:bookFormat<\/a> schema:EBook<\/a> ;\u00A0\u00A0\u00A0\nschema:datePublished<\/a> \"2011<\/span>\" ;\u00A0\u00A0\u00A0\nschema:editor<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/1104250382#Person\/imeson_alan<\/a>> ; # Alan Imeson<\/span>\n\u00A0\u00A0\u00A0\nschema:exampleOfWork<\/a> <http:\/\/worldcat.org\/entity\/work\/id\/1104250382<\/a>> ;\u00A0\u00A0\u00A0\nschema:inLanguage<\/a> \"en<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isSimilarTo<\/a> <http:\/\/worldcat.org\/entity\/work\/data\/1104250382#CreativeWork\/<\/a>> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Food Stabilisers, Thickeners and Gelling Agents<\/span>\" ;\u00A0\u00A0\u00A0\nschema:productID<\/a> \"899173088<\/span>\" ;\u00A0\u00A0\u00A0\nschema:url<\/a> <http:\/\/nbn-resolving.de\/urn:nbn:de:101:1-201412163155<\/a>> ;\u00A0\u00A0\u00A0\nschema:url<\/a> <https:\/\/nbn-resolving.org\/urn:nbn:de:101:1-201412163155<\/a>> ;\u00A0\u00A0\u00A0\nschema:url<\/a> <http:\/\/d-nb.info\/1063937507\/34<\/a>> ;\u00A0\u00A0\u00A0\nschema:workExample<\/a> <http:\/\/worldcat.org\/isbn\/9781444360332<\/a>> ;\u00A0\u00A0\u00A0\numbel:isLike<\/a> <http:\/\/d-nb.info\/1063937507<\/a>> ;\u00A0\u00A0\u00A0\nwdrs:describedby<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/899173088<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n\n

Related Entities<\/h3>\n
<http:\/\/dewey.info\/class\/630\/<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/1104250382#Person\/imeson_alan<\/a>> # Alan Imeson<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Person<\/a> ;\u00A0\u00A0\u00A0\nschema:familyName<\/a> \"Imeson<\/span>\" ;\u00A0\u00A0\u00A0\nschema:givenName<\/a> \"Alan<\/span>\" ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Alan Imeson<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/1104250382#Thing\/bisac_subject_heading_sci086000<\/a>> # (BISAC Subject Heading)SCI086000<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Thing<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"(BISAC Subject Heading)SCI086000<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/1104250382#Thing\/lebensmitteltechnik<\/a>> # Lebensmitteltechnik<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Thing<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Lebensmitteltechnik<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/1104250382#Thing\/produktform_electronic_book_text<\/a>> # (Produktform)Electronic book text<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Thing<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"(Produktform)Electronic book text<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/1104250382#Thing\/vlb_produktgruppen_tn000<\/a>> # (VLB-Produktgruppen)TN000<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Thing<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"(VLB-Produktgruppen)TN000<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/1104250382#Thing\/vlb_wn_9678_nonbooks_pbs_biologie_landwirtschaft_gartenbau_forstwirtschaft_fischerei_ernahrung<\/a>> # (VLB-WN)9678: Nonbooks, PBS \/ Biologie\/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ern\u00E4hrung<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Thing<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"(VLB-WN)9678: Nonbooks, PBS \/ Biologie\/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ern\u00E4hrung<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.loc.gov\/vocabulary\/countries\/gw<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:Place<\/a> ;\u00A0\u00A0\u00A0\ndcterms:identifier<\/a> \"gw<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/worldcat.org\/entity\/work\/data\/1104250382#CreativeWork\/<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:CreativeWork<\/a> ;\u00A0\u00A0\u00A0\nschema:description<\/a> \"Druckausg.<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isSimilarTo<\/a> <http:\/\/www.worldcat.org\/oclc\/899173088<\/a>> ; # Food Stabilisers, Thickeners and Gelling Agents<\/span>\n\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/worldcat.org\/isbn\/9781444360332<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:ProductModel<\/a> ;\u00A0\u00A0\u00A0\nschema:isbn<\/a> \"1444360337<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isbn<\/a> \"9781444360332<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n