Hydrocolloids in food processing
著者
書誌事項
Hydrocolloids in food processing
（The IFT Press series）
Wiley-Blackwell, c2011
- : hardback
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.
目次
Preface ix
Contributor List xiii
Chapter 1 Hydrocolloids: Fifteen Practical Tips 1
Thomas R. Laaman
Chapter 2 Hydrocolloids in Salad Dressings 19
Alan H. King
Chapter 3 Hydrocolloids in Muscle Foods 35
James W. Lamkey
Chapter 4 Hydrocolloids in Bakery Products 51
William Santa Cruz
Chapter 5 Hydrocolloids in Bakery Fillings 67
Marceliano B. Nieto and Maureen Akins
Chapter 6 Hydrocolloids in Frozen Dairy Desserts 109
Philip A. Rakes and Thomas R. Laaman
Chapter 7 Hydrocolloids in Cultured Dairy Products 141
Joseph Klemaszewski
Chapter 8 Hydrocolloids in Restructured Foods 165
Ian Challen and Ralph Moorhouse
Chapter 9 Hydrocolloids in Flavor Stabilization 215
Milda E. Embuscado
Chapter 10 Hydrocolloid Purchasing I: History and Product Grades 243
Thomas R. Laaman
Chapter 11 Hydrocolloid Purchasing II: Pricing and Supplier Evaluation 273
Thomas R. Laaman
Index 311
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