000			03967cam a22005418i 4500
001			9781003019862
003			FlBoTFG
005			20220724194540.0
006			m o d
007			cr |||||||||||
008			200228s2020 flu ob 000 0 eng
040			_aOCoLC-P _beng _erda _cOCoLC-P
020			_a9781003019862 _q(ebook)
020			_a1003019862
020			_a9781000026979 _q(electronic bk. : Mobipocket)
020			_a1000026973 _q(electronic bk. : Mobipocket)
020			_a9781000032420 _q(electronic bk. : EPUB)
020			_a1000032426 _q(electronic bk. : EPUB)
020			_a9781000023848 _q(electronic bk. : PDF)
020			_a1000023842 _q(electronic bk. : PDF)
020			_z9780367895525 _q(hardback)
035			_a(OCoLC)1145903538
035			_a(OCoLC-P)1145903538
050	0	0	_aTP456.H93
072		7	_aTEC _x012000 _2bisacsh
072		7	_aKNDF _2bicssc
082	0	0	_a664/.06 _223
100	1		_aJiménez Cortés, Claudia, _eauthor.
245	1	0	_aHydrocolloids in food product development / _cBDN Food Ingeniería de Alimentación: Claudia Cortés, Núria Cubero, Laura Gómez, Albert Monferrer.
264		1	_aBoca Raton, FL : _bCRC Press, _c[2020]
300			_a1 online resource
336			_atext _btxt _2rdacontent
337			_acomputer _bn _2rdamedia
338			_aonline resource _bnc _2rdacarrier
505	0		_aHydrocolloids and texture -- Introduction to hydrocolloids -- E-400 alginates -- E-406 agar -- E-407 carrageenan -- E-410, E-412, E-417, E-427 galactomannan -- E-413 tragacanth gum -- E-414 gum arabic -- E-415 xanthan gum -- E-416 karaya gum -- E-418 gellan gum -- E-425 konjac -- E-440 pectin -- E-460i microcrystalline cellulose -- E-461, E-464, E-466 modified celluloses -- E-1204 pullulan -- Identification and GRAS status.
520			_a"This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents. When it comes to food technology, hydrocolloids are generally introduced as additives. Other ingredients, not considered additives, are also hydrocolloids, for example proteins and starches. This manual only focuses on those considered additives, except modified starches. Newly translated from Spanish to English, Hydrocolloids in Food Product Development is written by four experts in their field who are familiar with offering technical advice to companies related to the manufacturing of food. After an introductory chapter that reviews chemical characteristics, the hydration and solubilization of hydrocolloids, the preparation of hydrocolloids solutions, and technological functions, subsequent chapters present different hydrocolloids used in food technology and describe its technical features and its most common uses. Key Features: Describes technical and utilization characteristics of thickeners and gelling agents Details the origin, physical-chemical characteristics, form of use, function, synergies, incompatibilities and examples of use Graphs, tables, photographs and diagrams provided in full color for easy reading comprehension This practical manual is designed so that food industry technicians and chefs may easily consult while doing their daily work, or so that students of degrees related to food technology may use it as a reference book"-- _cProvided by publisher.
588			_aOCLC-licensed vendor bibliographic record.
650		0	_aHydrocolloids.
650		0	_aFood additives.
650		7	_aTECHNOLOGY / Food Science _2bisacsh
700	1		_aCubero, Nuria, _eauthor.
700	1		_aGómez, Laura, _d1982- _eauthor.
700	1		_aMonferrer, Albert, _eauthor.
710	2		_aBDN Food Ingeniería de Alimentación, _eissuing body.
856	4	0	_3Read Online _uhttps://www.taylorfrancis.com/books/9781003019862
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
942			_2lcc _cEBK
999			_c18751 _d18751