Handbook of Hydrocolloids
By G. O. Phillips, P.A. Williams
Publisher: CRC Press;
Publication date July 8, 2009
Number of Pages 472 pages
Book Description
The nutraceutical, or functional food, has now come of age. The revolution in the food industry has created a demand for increasingly innovative and nutritionally valuable foods. As food manufacturers seek to meet this demand, the effective use of hydrocolloids is one of the industry's most significant tools. The Handbook of Hydrocolloids is an invaluable reference for technicians responsible for selecting the correct hydrocolloids for their product requirements.
This handbook covers all the major new hydrocolloids used in the food industry, with specialists from around the world providing the most authoritative and current information available. For each hydrcolloid the book provides available information such as:
Origin and manufacture
Chemical structure
Functional properties
Limitations
Technical data
Uses and applications
Regulatory status
Future developments
References
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