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Taschenbuch. Zustand: Neu. Thickening and Gelling Agents for Food | A. Imeson | Taschenbuch | xii | Englisch | 2012 | Springer | EAN 9781461365778 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stability characteristics. These hydrocolloids have been established as valuable food additives as a result of extensive practical experience with different products. Nevertheless, the last few years have produced much additional research data from sophisticated new analytical methods. Information on the fine structure of these complex molecules has given a tremendous insight into the three-dimensional conformation of hydro colloids and their behaviour in solution. Critical components within the biopolymer have been identified which provide particular thickening, suspending, stabilising, emulsifying and gelling properties. Contributions for this book have been provided by senior development managers and scientists from the major hydrocolloid suppliers in the US and Europe. The wealth of practical experience within this industry, together with chemical, structural and functional data, has been collated to provide an authoritative and balanced view of the commercially significant thickening and gelling agents in major existing and potential food applications.

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Taschenbuch. Zustand: Neu. Thickening & Gelling Agents Foods | Imeson | Taschenbuch | Kartoniert / Broschiert | Englisch | 1995 | Springer Nature | EAN 9780751403480 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.

Taschenbuch. Zustand: Neu. Neuware - 1 Agar.- 1.1 Introduction.- 1.2 Raw Materials.- 1.3 Production.- 1.4 Agars Obtained from Various Agarophytes.- 1.5 Chemical Composition.- 1.5.1 Agarose.- 1.5.2 Agaropectin.- 1.6 Agar Gelation.- 1.7 Synergies and Incompatibilities of Agar.- 1.8 Applications.- 1.8.1 Food Applications.- 1.8.2 Regulations for Agar in Foods.- 1.8.3 Other Applications of Agar.- References.- 2 Alginates.- 2.1 Introduction.- 2.2 Manufacture.- 2.2.1 Raw Materials.- 2.2.2 Commercial Alginates.- 2.3 Chemical Composition.- 2.3.1 General.- 2.3.2 Configuration.- 2.3.3 Alginate Biosynthesis.- 2.3.4 Block Structure Analysis.- 2.4 Functional Properties.- 2.4.1 Viscosity.- 2.4.2 Gelation.- 2.4.3 Gel Strength.- 2.5 Gel Formation Techniques.- 2.5.1 General.- 2.5.2 Diffusion Setting, Neutral pH.- 2.5.3 Diffusion Setting, Acid pH.- 2.5.4 Internal Setting, Neutral and Acid pH.- 2.5.5 Combined Setting.- 2.5.6 Setting by Cooling.- 2.5.7 Alginate/Pectin Gels.- 2.6 Alginate Processes for Food Production.- 2.6.1 General.- 2.6.2 Appropriate Food Raw Materials.- 2.6.3 Commercial Alginate Gel Restructured Products.- 2.6.4 Examples of Production Formats.- 2.6.5 Alginate Products for the Bakery Industry.- 2.7 Thickening and Stabilising.- 2.7.1 Thickening.- 2.7.2 Stabilising.- 2.7.3 Thickening/stabilising with Propylene Glycol Alginate.- 2.8 Film Formation.- 2.9 Summary.- References.- 3 Carrageenan.- 3.1 Introduction.- 3.2 Raw Materials.- 3.3 Manufacturing.- 3.4 Regulation.- 3.5 Functional Properties.- 3.6 Synergism with Food Ingredients.- 3.7 Food Applications.- References.- 4 Cellulose Derivatives.- 4.1 Introduction.- 4.2 Manufacture.- 4.3 MC and MHPC: Chemistry And Properties.- 4.4 HPC: Chemistry and Properties.- 4.5 CMC: Chemistry and Properties.- 4.6 Major Commercial Applications in Food Products.- 4.6.1 Introduction.- 4.6.2 Frozen Desserts.- 4.6.3 Fruit Juice-Based Drinks and Products.- 4.6.4 Bakery Products.- 4.6.5 Dairy Products.- 4.6.6 Structured, Extruded and Coated Products.- 4.6.7 Miscellaneous food Applications.- 4.6.8 Future Developments.- References.- 5 Exudate Gums.- 5.1 Introduction.- 5.2 Gum Arabic.- 5.2.1 Introduction.- 5.2.2 Manufacture.- 5.2.3 Chemical Composition.- 5.2.4 Functional Properties.- 5.2.5 Applications.- 5.2.6 Future Developments.- 5.3 Gum Tragacanth.- 5.3.1 Introduction.- 5.3.2 Manufacture.- 5.3.3 Chemical Composition.- 5.3.4 Functional Properties.- 5.3.5 Applications.- 5.3.6 Future Developments.- 5.4 Gum Karaya.- 5.4.1 Introduction.- 5.4.2 Manufacture.- 5.4.3 Chemical Composition.- 5.4.4 Functional Properties.- 5.4.5 Applications.- 5.4.6 Future Developments.- References.- 6 Gellan Gum.- 6.1 Introduction.- 6.2 Manufacture.- 6.3 Chemical Composition.- 6.4 Functional Properties.- 6.4.1 Hydration.- 6.4.2 Solution Properties.- 6.4.3 Gel Formation.- 6.4.4 Gel Properties.- 6.4.5 Gum Combinations.- 6.5 Regulatory Status.- 6.6 Applications.- 6.7 Future Developments.- References.- 7 Gelatin.- 7.1 Introduction.- 7.2 Gelatin: Definition.- 7.3 Collagen.- 7.4 Collagen-Gelatin Transformation.- 7.5 Gelatin Manufacture.- 7.5.1 Pretreatment.- 7.5.2 Extraction and Post-Extraction Processing.- 7.5.3 Commercial Gelatin.- 7.6 Chemical Structure.- 7.6.1 Composition.- 7.6.2 Isoelectric Point.- 7.6.3 Molecular Weight and Molecular Weight Distribution.- 7.7 Functional Properties.- 7.7.1 Gelation Mechanism.- 7.7.2 Gel Strength.- 7.7.3 Melting Point.- 7.7.4 Setting Point.- 7.7.5 Viscosity.- 7.7.6 Turbidity.- 7.7.7 Colour.- 7.7.8 Colloid Protection.- 7.8 Uses of Gelatin in the Food Industry.- 7.8.1 Confectionery.- 7.8.2 Dairy Products.- 7.8.3 Meat Industry.- 7.8.4 Hydrolysed Gelatin Applications.- 7.8.5 Miscellaneous Applications.- References.- 8 Konjac Gum.- 8.1 Introduction.- 8.2 Raw Materials.- 8.3 Manufacturing.- 8.4 Regulation.- 8.5 Chemical Structure.- 8.6 Functional Properties.- 8.6.1 Thickening Agent.- 8.6.2 Gelling Agent: Thermally Reversible Gels.- 8.6.3 Thermally Stable Gels.- 8.7 Dietary Fibre.- 8.8 Food Applications.- Additional Reading.- 9 Microcr.

Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 272 | Sprache: Englisch | Produktart: Bücher | Economic dimensions have been somewhat neglected in research on nature policy and management of marine ecosystem exploitation. The current book aims to ?ll this gap. It examines the mismatches of natural, socio-economic, and regulatory processes and regimes in time and space. This involves dealing with the complexity and uncertainty that are inherent to the interaction of marine ecosystems and economic systems. The approach adopted is based on the idea that the design of sustainability policies requires an integration of insights from resource, environmental, and ecological economics on theonehandandmarinebiologyandenvironmentalsciencesontheotherhand.Forthis purpose, use is made of integrated assessment on the basis of theoretical and applied mathematical models. The book is the result of a large project, hosted by the Department of Spatial E- nomics of the Free University in Amsterdam, under the supervision of the ?rst author. TheprojectreceivedfundingfromtheNetherlandsOrganisationforScien ti?cResearch (NWO), through a ¿priority program¿titled¿SustainableUseandConservationof- rine Living Resources,¿ which was initiated and coordinated by Prof. Wim Wolff of the University of Groningen. The work reported here has greatly bene?ted from external advice given by marine biologists who participated in this research program.

Buch. Zustand: Neu. Neuware - 1 Alginates.- 2 Carrageenan.- 3 Cellulose derivatives.- 4 Exudate gums.- 5 Gelatin.- 6 Pectins.- 7 Seed gums.- 8 Modified starches.- 9 Xanthan gum.- 10 Gellan gum.

Taschenbuch. Zustand: Neu. Neuware -1 Agar.- 1.1 Introduction.- 1.2 Raw Materials.- 1.3 Production.- 1.4 Agars Obtained from Various Agarophytes.- 1.5 Chemical Composition.- 1.5.1 Agarose.- 1.5.2 Agaropectin.- 1.6 Agar Gelation.- 1.7 Synergies and Incompatibilities of Agar.- 1.8 Applications.- 1.8.1 Food Applications.- 1.8.2 Regulations for Agar in Foods.- 1.8.3 Other Applications of Agar.- References.- 2 Alginates.- 2.1 Introduction.- 2.2 Manufacture.- 2.2.1 Raw Materials.- 2.2.2 Commercial Alginates.- 2.3 Chemical Composition.- 2.3.1 General.- 2.3.2 Configuration.- 2.3.3 Alginate Biosynthesis.- 2.3.4 Block Structure Analysis.- 2.4 Functional Properties.- 2.4.1 Viscosity.- 2.4.2 Gelation.- 2.4.3 Gel Strength.- 2.5 Gel Formation Techniques.- 2.5.1 General.- 2.5.2 Diffusion Setting, Neutral pH.- 2.5.3 Diffusion Setting, Acid pH.- 2.5.4 Internal Setting, Neutral and Acid pH.- 2.5.5 Combined Setting.- 2.5.6 Setting by Cooling.- 2.5.7 Alginate/Pectin Gels.- 2.6 Alginate Processes for Food Production.- 2.6.1 General.- 2.6.2 Appropriate Food Raw Materials.- 2.6.3 Commercial Alginate Gel Restructured Products.- 2.6.4 Examples of Production Formats.- 2.6.5 Alginate Products for the Bakery Industry.- 2.7 Thickening and Stabilising.- 2.7.1 Thickening.- 2.7.2 Stabilising.- 2.7.3 Thickening/stabilising with Propylene Glycol Alginate.- 2.8 Film Formation.- 2.9 Summary.- References.- 3 Carrageenan.- 3.1 Introduction.- 3.2 Raw Materials.- 3.3 Manufacturing.- 3.4 Regulation.- 3.5 Functional Properties.- 3.6 Synergism with Food Ingredients.- 3.7 Food Applications.- References.- 4 Cellulose Derivatives.- 4.1 Introduction.- 4.2 Manufacture.- 4.3 MC and MHPC: Chemistry And Properties.- 4.4 HPC: Chemistry and Properties.- 4.5 CMC: Chemistry and Properties.- 4.6 Major Commercial Applications in Food Products.- 4.6.1 Introduction.- 4.6.2 Frozen Desserts.- 4.6.3 Fruit Juice-Based Drinks and Products.- 4.6.4 Bakery Products.- 4.6.5 Dairy Products.- 4.6.6 Structured, Extruded and Coated Products.- 4.6.7 Miscellaneous food Applications.- 4.6.8 Future Developments.- References.- 5 Exudate Gums.- 5.1 Introduction.- 5.2 Gum Arabic.- 5.2.1 Introduction.- 5.2.2 Manufacture.- 5.2.3 Chemical Composition.- 5.2.4 Functional Properties.- 5.2.5 Applications.- 5.2.6 Future Developments.- 5.3 Gum Tragacanth.- 5.3.1 Introduction.- 5.3.2 Manufacture.- 5.3.3 Chemical Composition.- 5.3.4 Functional Properties.- 5.3.5 Applications.- 5.3.6 Future Developments.- 5.4 Gum Karaya.- 5.4.1 Introduction.- 5.4.2 Manufacture.- 5.4.3 Chemical Composition.- 5.4.4 Functional Properties.- 5.4.5 Applications.- 5.4.6 Future Developments.- References.- 6 Gellan Gum.- 6.1 Introduction.- 6.2 Manufacture.- 6.3 Chemical Composition.- 6.4 Functional Properties.- 6.4.1 Hydration.- 6.4.2 Solution Properties.- 6.4.3 Gel Formation.- 6.4.4 Gel Properties.- 6.4.5 Gum Combinations.- 6.5 Regulatory Status.- 6.6 Applications.- 6.7 Future Developments.- References.- 7 Gelatin.- 7.1 Introduction.- 7.2 Gelatin: Definition.- 7.3 Collagen.- 7.4 Collagen-Gelatin Transformation.- 7.5 Gelatin Manufacture.- 7.5.1 Pretreatment.- 7.5.2 Extraction and Post-Extraction Processing.- 7.5.3 Commercial Gelatin.- 7.6 Chemical Structure.- 7.6.1 Composition.- 7.6.2 Isoelectric Point.- 7.6.3 Molecular Weight and Molecular Weight Distribution.- 7.7 Functional Properties.- 7.7.1 Gelation Mechanism.- 7.7.2 Gel Strength.- 7.7.3 Melting Point.- 7.7.4 Setting Point.- 7.7.5 Viscosity.- 7.7.6 Turbidity.- 7.7.7 Colour.- 7.7.8 Colloid Protection.- 7.8 Uses of Gelatin in the Food Industry.- 7.8.1 Confectionery.- 7.8.2 Dairy Products.- 7.8.3 Meat Industry.- 7.8.4 Hydrolysed Gelatin Applications.- 7.8.5 Miscellaneous Applications.- References.- 8 Konjac Gum.- 8.1 Introduction.- 8.2 Raw Materials.- 8.3 Manufacturing.- 8.4 Regulation.- 8.5 Chemical Structure.- 8.6 Functional Properties.- 8.6.1 Thickening Agent.- 8.6.2 Gelling Agent: Thermally Reversible Gels.- 8.6.3 Thermally Stable Gels.- 8.7 Dietary Fibre.- 8.8 Food Applications.- Additional Reading.- 9 Microcry.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The first edition of this book rapidly established itself as a prime source of highly practical technical information on this important class of food ingredients. This edition recognizes that the technical demands on ingredients continue to grow rapidly as food manufacturers strive for greater safety, reliability and profitability. Technical information is provided on the application of thickening and gelling agents, and extended coverage is provided on applications modifications, demanded by customers, such as improved freeze-thaw and chill-stablility.

Gebunden. Zustand: New. Dr Alan Imeson, FMC BioPolymer, London, UKA practical guide to the use of polymers in food technology to stabilise, thicken and gel foods Thickeners, stabilisers and gelling agents can enhance the shelf life, appearance, texture and mouthfeel of the foo.

Zustand: Very Good. Original stapled illustrated souvenir theatre programme 8½'' x 5½''. 24 printed pages with photographs and scenes throughout, splendid illustrated period advertisements. In Very Good condition with a little soiling to the paper covers. Member of the P.B.F.A. THEATRE PROGRAMMES.