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First Sentence:
The term 'hydrocolloids' refers to a range of polysaccharides and proteins that are nowadays widely used in a variety of industrial sectors to perform a number of functions including thickening and gelling aqueous solutions, stabilising foams, emulsions and dispersions, inhibiting ice and sugar crystal formation and the controlled release of flavours, etc. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
acyl gellan gum gels, lipophilic starches, insoluble solid matters, refined carrageenan, inulin gel, gellan guns, konjac gel, alkali modified flour, carrageenan particles, soluble soybean polysaccharide, milk protein products, konjac flour, industrial agars, starch selection, euchema seaweed, endosperm halves, gelling kinetics, gum talha, median droplet size, tri sodium citrate dihydrate, many hydrocolloids, gelling ions, acid insoluble matter, pregelatinised starches, cmc type Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Ingredients Weight, Academic Press, Codex Alimentarius, Elsevier Applied Science Publishers, Mountain Lake, United States, Food Chemical Codex, Ingredients Composition, Application Effect, Expert Committee, Boca Raton, European Union, Press Inc, European Commission, Far East, International Dairy Federation, Food Sci, Marcel Dekker Inc, San Diego, Codex Committee, Department of Agriculture, Food Terhnol, Pergamon Press, Plenum Press New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The term 'hydrocolloids' refers to a range of polysaccharides and proteins that are nowadays widely used in a variety of industrial sectors to perform a number of functions including thickening and gelling aqueous solutions, stabilising foams, emulsions and dispersions, inhibiting ice and sugar crystal formation and the controlled release of flavours, etc. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
acyl gellan gum gels, lipophilic starches, insoluble solid matters, refined carrageenan, inulin gel, gellan guns, konjac gel, alkali modified flour, carrageenan particles, soluble soybean polysaccharide, milk protein products, konjac flour, industrial agars, starch selection, euchema seaweed, endosperm halves, gelling kinetics, gum talha, median droplet size, tri sodium citrate dihydrate, many hydrocolloids, gelling ions, acid insoluble matter, pregelatinised starches, cmc type Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Ingredients Weight, Academic Press, Codex Alimentarius, Elsevier Applied Science Publishers, Mountain Lake, United States, Food Chemical Codex, Ingredients Composition, Application Effect, Expert Committee, Boca Raton, European Union, Press Inc, European Commission, Far East, International Dairy Federation, Food Sci, Marcel Dekker Inc, San Diego, Codex Committee, Department of Agriculture, Food Terhnol, Pergamon Press, Plenum Press New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 10
books:
See all 10 books this book cites
11
books
cite this book:
See all 11 books citing this book
- Codex Alimentarius by Joint Fao on 6 pages
- Food Gels (Elsevier Applied Food Science Series) by Peter Harris on page 40, and page 86
- The Biology of the Arthropod Cuticle (Carolina Biology Readers) by Anthony C. Neville on page 376
- Latin America by Arthur Morris on page 134
- Engineered Materials Handbook: Adhesives and Sealants, Volume III (v. 3) by Asm on page 366
See all 10 books this book cites
- Chemical and Functional Properties of Food Saccharides (Chemical & Functional Properties of Food Components) by Piotr Tomasik on 8 pages
- Water-Soluble Polymer Applications in Foods by Amos Nussinovitch on page 67, and page 112
- Gums and Stabilisers for the Food Industry 11 (Special Publication (Royal Society of Chemistry (Great Britain))) by P.A. Williams on page 199, and page 210
- Advances in Pectin and Pectinase Research by Fons Voragen on page 480
- Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra on page 202
See all 11 books citing this book
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