Hydrocolloids in food product development / BDN Food Ingeniería de Alimentación: Claudia Cortés, Núria Cubero, Laura Gómez, Albert Monferrer.
"This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents. When it comes to food technology, hydrocolloids are generally introduced as additives. Other ingredients, not con...
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Full Text (via Taylor & Francis) |
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| Main Authors: | , , , |
| Format: | eBook |
| Language: | English |
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Boca Raton, FL :
CRC Press, Taylor & Franics Group,
[2020]
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| Subjects: |
MARC
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| 100 | 1 | |a Cortés, Claudia, |e author. |0 http://id.loc.gov/authorities/names/n2020055949. | |
| 245 | 1 | 0 | |a Hydrocolloids in food product development / |c BDN Food Ingeniería de Alimentación: Claudia Cortés, Núria Cubero, Laura Gómez, Albert Monferrer. |
| 264 | 1 | |a Boca Raton, FL : |b CRC Press, Taylor & Franics Group, |c [2020] | |
| 300 | |a 1 online resource : |b illistrations. | ||
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| 504 | |a Includes bibliographical references. | ||
| 505 | 0 | |a Hydrocolloids and texture -- Introduction to hydrocolloids -- E-400 alginates -- E-406 agar -- E-407 carrageenan -- E-410, E-412, E-417, E-427 galactomannan -- E-413 tragacanth gum -- E-414 gum arabic -- E-415 xanthan gum -- E-416 karaya gum -- E-418 gellan gum -- E-425 konjac -- E-440 pectin -- E-460i microcrystalline cellulose -- E-461, E-464, E-466 modified celluloses -- E-1204 pullulan -- Identification and GRAS status. | |
| 520 | |a "This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents. When it comes to food technology, hydrocolloids are generally introduced as additives. Other ingredients, not considered additives, are also hydrocolloids, for example proteins and starches. This manual only focuses on those considered additives, except modified starches. Newly translated from Spanish to English, Hydrocolloids in Food Product Development is written by four experts in their field who are familiar with offering technical advice to companies related to the manufacturing of food. After an introductory chapter that reviews chemical characteristics, the hydration and solubilization of hydrocolloids, the preparation of hydrocolloids solutions, and technological functions, subsequent chapters present different hydrocolloids used in food technology and describe its technical features and its most common uses. Key Features: Describes technical and utilization characteristics of thickeners and gelling agents Details the origin, physical-chemical characteristics, form of use, function, synergies, incompatibilities and examples of use Graphs, tables, photographs and diagrams provided in full color for easy reading comprehension This practical manual is designed so that food industry technicians and chefs may easily consult while doing their daily work, or so that students of degrees related to food technology may use it as a reference book"-- |c Provided by publisher. | ||
| 588 | |a Description based on online resource; title from PDF title page (Site, viewed (02/19/21) | ||
| 545 | 0 | |a Clàudia Cortés. Obtained an Agricultural Technical Engineering degree, specialized in agricultural and food industries from ESAB (Escola Superior d'Agricultura de Barcelona) (UPC, 2009), and graduated in Food Science and Technology by the department of Veterinary studies in the Universitat Autònoma de Barcelona (UAB, 2011). Started working in BDN Ingeniería de Alimentación (Barcelona) in 2012, cooperating technologically with departments of R&D for companies coming from various sectors in the food industry. Núria Cubero. Obtained an Agricultural Technical Engineering degree, specialized in agricultural and food industries from ESAB (Escola Superior d'Agricultura de Barcelona) (UPC, 2000), and graduated in Food Science and Technology by the school of Veterinary studies in the Universitat Autònoma de Barcelona (UAB, 2004). Started working in BDN Ingeniería de Alimentación (Barcelona) in 1999, cooperating technologically with departments of R&D for companies coming from various sectors in the food industry. Holder of three patents developed at BDN. Since 2007 she collaborates as a professor in the food additive block in the Master for Technology, Control and Safety in the Food Industry (MTCA) in the Centro de Estudios Superiores de la Industria Farmacéutica (CESIF). She is associated professor and in the degree for Culinary Science and Gastronomy, in Universitat de Barcelona (UB). Laura Gómez. Graduated in Biology by the Universitat de Barcelona (UB, 2005), graduated in Food Science and Technology by the Universitat de Barcelona (UB, 2008) and obtained a Master's Degree in Development and Innovation in Food (UB, 2009). Started working in BDN Ingeniería de Alimentación (Barcelona) in 2007, cooperating technologically with departments of R&D for companies coming from various sectors in the food industry. Albert Monferrer. Graduated in Veterinary Medicine (Universidad de Zaragoza, 1984) and obtained a Master's Degree in Food biotechnology (UPC, 1989). Started working in BDN Ingeniería de Alimentación (Barcelona) in 1992, cooperating technologically with departments of R&D for companies coming from various sectors in the food industry. Holder of six patents developed at BDN. Since 2005 he has been associated professor at the Department for Nutrition, Food Science and Gastronomy in the school of Farmacy and Food Science in Universitat de Barcelona for the degree of Food Science, degree for Culinary Science and Gastronomy and Master for Development and Innovation in Food. For years he has been collaborating as a professor in the Master of Nutrition and Metabolism in Universitat Rovira i Virgili, Master of Food Safety in the Official College of Veterinarians of Madrid and in the Higher Diploma of Food, Nutrition and Public Health in Instituto Carlos III of Madrid. | |
| 650 | 0 | |a Hydrocolloids. |0 http://id.loc.gov/authorities/subjects/sh99011504. | |
| 650 | 0 | |a Food additives. |0 http://id.loc.gov/authorities/subjects/sh85050253. | |
| 650 | 7 | |a Food additives. |2 fast |0 (OCoLC)fst00930654. | |
| 650 | 7 | |a Hydrocolloids. |2 fast |0 (OCoLC)fst00964879. | |
| 700 | 1 | |a Monferrer, Albert, |e author. |0 http://id.loc.gov/authorities/names/no2003017952 |1 http://isni.org/isni/0000000059468565. | |
| 700 | 1 | |a Cubero, Nuria, |e author. |0 http://id.loc.gov/authorities/names/no2003017949 |1 http://isni.org/isni/0000000045990678. | |
| 700 | 1 | |a Gómez, Laura, |d 1982- |e author. |0 http://id.loc.gov/authorities/names/no2020039728. | |
| 710 | 2 | |a BDN Food Ingeniería de Alimentación, |e issuing body. |0 http://id.loc.gov/authorities/names/no2020039659. | |
| 776 | 0 | 8 | |i Print version: |a Cortés, Claudia. |t Hydrocolloids in food product development |d Boca Raton, FL : CRC Press, [2020] |z 9780367895525 |w (DLC) 2019048325. |
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