| Water-Soluble Polymer Applications in Foods Contributor(s): Nussinovitch, Amos (Author) |
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ISBN: 0632054298 ISBN-13: 9780632054299 Publisher: Wiley-Blackwell OUR PRICE: $228.90 Product Type: Hardcover - Other Formats Published: May 2003 Annotation: Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the science and technology of water-soluble polymers is rapidly increasing and this book provides a much-needed and up-to-date overview. Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered include the use of hydrocolloids for texturization, as adhesives within food products, as coatings in products such as fruit, vegetables, cheese, meat and dried foods, and for flavour encapsulation. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Science | Biotechnology - Cooking | Methods - Canning & Preserving |
| Dewey: 664 |
| LCCN: 00000000 |
| Physical Information: 0.74" H x 7.06" W x 9.84" (1.52 lbs) 240 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the science and technology of water-soluble polymers is rapidly increasing and this book provides a much-needed and up-to-date overview. Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered include the use of hydrocolloids for texturization, as adhesives within food products, as coatings in products such as fruit, vegetables, cheese, meat and dried foods, and for flavour encapsulation. |