Water–Soluble Polymer Applications in Foods

Water–soluble polymers are commonly used for many traditional applications in the food industry. This comprehensive book covers the more non–conventional, novel food and biotechnological applications.
Water–Soluble Polymer Applications in Foods presents a comprehensive and theoretical approach to hydrocolloids as adhesives, special gum coatings. liquid–core hydrocolloid products, immobilization for food purposes, texturization of vegetative materials, food uses of hydrocolloid cellular matrices and uses of gums for producing special textures.
The author, Amos Nussinovitch, internationally known for his work in this area, has produced an extremely useful book that provides comprehensive theoretical and practical information on the uses of hydrocolloids within the food industry. All personnel involved in food formulation, including food scientists, food technologists, industrial chemists and nutritionists should have access to a copy of this book. Copies should also stock the shelves of all universities, research establishments and food companies where food science and technology are taught or studied.

Spis treści:
Preface.
Acknowledgements.
About the Author.
Hydrocolloid adhesives.
Hydrocolloid coatings.
Dry Macro –and liquid –core hydrocolloid capsules.
Multi–layered hydrocolloid products.
Hydrocolloids in flavor encapsulation.
Immobilization for food and biotechnological purposes.
Texturization of vegetative materials.
Hydrocolloid cellular solids.
Hydroclloids in the production of special textures.
Abbreviations.
Index.

Okładka tylna:
Water–soluble polymers are commonly used for many traditional applications in the food industry. This comprehensive book covers the more non–conventional, novel food and biotechnological applications.
Water–Soluble Polymer Applications in Foods presents a comprehensive and theoretical approach to hydrocolloids as adhesives, special gum coatings. liquid–core hydrocolloid products, immobilization for food purposes, texturization of vegetative materials, food uses of hydrocolloid cellular matrices and uses of gums for producing special textures.
The author, Amos Nussinovitch, internationally known for his work in this area, has produced an extremely useful book that provides comprehensive theoretical and practical information on the uses of hydrocolloids within the food industry. All personnel involved in food formulation, including food scientists, food technologists, industrial chemists and nutritionists should have access to a copy of this book. Copies should also stock the shelves of all universities, research establishments and food companies where food science and technology are taught or studied.