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LEADER 00000cam a2200649 i 4500
003 OCoLC
005 20240129213017.0
006 m o d
007 cr |||||||||||
008 180808t20192019nju ob 001 0 eng
010 2018038293
019 1084727125
020 9781119418559|q(electronic book)
020 1119418550|q(electronic book)
020 9781119418542|q(electronic book)
020 1119418542|q(electronic book)
020 9781119418511|q(electronic book)
020 1119418518|q(electronic book)
020 |q(hardcover)
029 1 CHNEW|b001039164
029 1 CHVBK|b559026277
029 1 DKDLA|b820120-katalog:999926818305765
035 (OCoLC)1048657073|z(OCoLC)1084727125
040 DLC|beng|erda|epn|cDLC|dOCLCO|dOCLCF|dOCLCQ|dYDX|dDG1
|dEBLCP|dN$T|dYDX|dOCLCQ|dK6U|dELBRO|dOCLCO|dOCLCQ|dOCLCO
042 pcc
049 INap
082 00 664/.2
082 00 664/.2|223
099 eBook O'Reilly for Public Libraries
245 00 Emerging natural hydrocolloids :|brheology and functions /
|cedited by Seyed Mohammad Ali Razavi, Food Hydrocolloids
Research Center, Department of Food Science and Technology,
Ferdowsi University of Mashhad, Mashhad, Iran.|h[O'Reilly
electronic resource]
264 1 Hoboken, NJ :|bJohn Wiley & Sons, Inc.,|c2019.
264 4 |c©2019
300 1 online resource (xxviii, 641 pages)
336 text|btxt|2rdacontent
337 computer|bn|2rdamedia
338 online resource|bnc|2rdacarrier
504 Includes bibliographical references and index.
520 "Hydrocolloids are a group of water-soluble naturally
occurring polymers found abundantly in the nature. Some
important functional properties of polysaccharide
hydrocolloids are aqueous solubility, thickening, gelling,
emulsion/foam stabilization ability, binding, interactions
with the other hydrocolloids and sensory creation ability.
The demand for natural food products is increasing among
the health conscious consumer. This has resulted in the
tremendous growth of the global hydrocolloids market. The
global market for hydrocolloids is expected to reach a
value of US$ 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"--
|cProvided by publisher.
588 0 Online resource; title from digital title page (viewed on
March 21, 2019).
590 O'Reilly|bO'Reilly Online Learning: Academic/Public
Library Edition
650 0 Hydrocolloids|xIndustrial applications.
650 0 Hydrocolloids|xAbrasion resistance.
650 0 Food|xComposition.
650 6 Hydrocolloïdes|xApplications industrielles.
650 6 Hydrocolloïdes|xRésistance à l'abrasion.
650 7 Food|xComposition|2fast
700 1 Razavi, Seyed Mohammad Ali,|d1967-|eeditor.
776 08 |iPrint version:|tEmerging natural hydrocolloids.|bFirst
edition.|dHoboken, NJ, USA : John Wiley & Sons, Inc., 2019
|z9781119418665|w(DLC) 2018037728
856 40 |uhttps://ezproxy.naperville-lib.org/login?url=https://
learning.oreilly.com/library/view/~/9781119418665/?ar
|zAvailable on O'Reilly for Public Libraries
938 eLibro|bELBO|nELB177280
938 ProQuest Ebook Central|bEBLB|nEBL5683562
938 EBSCOhost|bEBSC|n2023353
938 YBP Library Services|bYANK|n16037086
938 YBP Library Services|bYANK|n16044763
994 92|bJFN