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Title Emerging natural hydrocolloids : rheology and functions / edited by Seyed Mohammad Ali Razavi, Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran. [O'Reilly electronic resource]

Publication Info. Hoboken, NJ : John Wiley & Sons, Inc., 2019.
©2019
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Description 1 online resource (xxviii, 641 pages)
Bibliography Includes bibliographical references and index.
Summary "Hydrocolloids are a group of water-soluble naturally occurring polymers found abundantly in the nature. Some important functional properties of polysaccharide hydrocolloids are aqueous solubility, thickening, gelling, emulsion/foam stabilization ability, binding, interactions with the other hydrocolloids and sensory creation ability. The demand for natural food products is increasing among the health conscious consumer. This has resulted in the tremendous growth of the global hydrocolloids market. The global market for hydrocolloids is expected to reach a value of US$ 8,000 million by 2020 with a growing CAGR of 5.7%. The volume share of the ingredients depends on the security of their supply, quality and price. Hydrocolloids from plants have the advantage over those from animals because of their friendly image towards consumers. A lot of work has been carried out to characterize the chemical compositions and functional properties of many classic (commercial) hydrocolloids such as starch, pectin, xanthan, etc. However, there is still place in the hydrocolloid market for new sources of plant hydrocolloids to meet the demand for ingredients with more specific functionality in foods. And finally, health is still one of the biggest trends in the food industry. Many hydrocolloids are being investigated for their health benefits. They have been shown to reduce blood cholesterol levels, and many are a source of fibre, and may have prebiotic effects"-- Provided by publisher.
Subject Hydrocolloids -- Industrial applications.
Hydrocolloids -- Abrasion resistance.
Food -- Composition. http://id.loc.gov/authorities/subjects/sh85050191
TECHNOLOGY & ENGINEERING -- Food Science.
Food -- Composition. (OCoLC)fst00930485
Genre Electronic books.
Electronic books.
Added Author Razavi, Seyed Mohammad Ali, 1967- editor. http://id.loc.gov/authorities/names/n2018046228
Other Form: Print version: Emerging natural hydrocolloids. First edition. Hoboken, NJ, USA : John Wiley & Sons, Inc., 2019 9781119418665 (DLC) 2018037728
ISBN 9781119418559 (electronic book)
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1119418518 (electronic book)
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