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Handbook of Hydrocolloids

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Description: The Handbook of Hydrocolloids provides a comprehensive reference to over twenty major hydrocolloids used in food processing. Each chapter examines all aspects of an individual hydrocolloid including definition, methods of manufacture, commercial use, regulatory status and technical data on optimising use to maximise process efficiency and end product quality.

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• Front Matter

Title:		Handbook of Hydrocolloids
Publisher:		Woodhead Publishing
Copyright / Pub. Date:		© 2000
ISBN:		978-1-85573-501-9 (Woodhead) 978-0-8493-0850-5 (CRC Press)
Electronic ISBN:		978-1-59124-086-0
No. Pages:		329
Author/Editor:		Edited by: Phillips, G.O.; Williams, P.A.
Knovel Release Date:		Apr 6, 2001
Knovel Subject Area(s):		Food Science
Description:		The food industry is currently experiencing a rapid expansion in the demand for innovative food products and functional foods. These products rely heavily on hydrocolloids to provide specific textures, tastes and behaviour during processing and cooking. The Handbook of hydrocolloids provides a comprehensive reference to over twenty major hydrocolloids used in food processing. Each chapter examines all aspects of an individual hydrocolloid including definition, methods of manufacture, commercial use, regulatory status and technical data on optimising use to maximise process efficiency and end product quality.

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