Water-Soluble Polymer Applications in Foods
1. Auflage April 2003
240 Seiten, Hardcover
Wiley & Sons Ltd
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.
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.
review of many of the less well-known application of hydrocolloids
in food production and an opportunity to appreciate other similar
application...It will be of interest primarily to those with some
existing knowledge of hydrocolloids, working in the development of
food ingredients."
International Journal of Dairy Technology, February
2005
"My recommendation is that every hydrocolloids company looking
for new added value outlets for their products should read this
book to stimulate their thought processess... This book is a
refreshing look at the cutting edge of hydrocolloids applications
research from a well known expert in the field who has a pragmatic
but innovative approach to using hydrocolloids."
CyberColloids, 2003
He is currently in the Biochemistry and Food Science Department of the Robert H. Smith Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem, Israel, where he leads a large group of researchers working on theoretical and practical aspects of hydrocolloids. Prof. Nussinovitch is the sole author of five books, the author or coauthor of numerous papers on hydrocolloids and on the physical properties of foods, and an inventor on many related patent applications.
