Catégories
Thésaurus Agro-alimentaire , ADDITIF ALIMENTAIRE , AGENT DE TEXTURE , DERIVE DE LA CELLULOSE
DERIVE DE LA CELLULOSESynonyme(s)METHYL CELLULOSE ;HYDROXYPROPYLMETHYL CELLULOSE ;HYDROXYPROPYL CELLULOSE ETHYL CELLULOSE |



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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CONSTITUANTS ET ADDITIFS ALIMENTAIRES DOU 8.3 Papier 33004000499601 Empruntable sous conditions Massy Bibliothèque CONSTITUANTS ET ADDITIFS ALIMENTAIRES DOU 8.3 Papier 33004000499593 Empruntable Cellulose and cellulose derivatives in the food industry : fundamentals and applications / Tanja Wüstenberg (2015)
Titre : Cellulose and cellulose derivatives in the food industry : fundamentals and applications Type de document : texte imprimé Auteurs : Tanja Wüstenberg Editeur : WEINHEIM : Wiley-VCH Année de publication : 2015 Importance : 1 vol. (XIX-525 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-3-527-33758-3 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
DERIVE DE LA CELLULOSE ; CELLULOSE ; VALEUR NUTRITIVE ; NUTRITION ; COLLOIDE ; RHEOLOGIE ; VISCOELASTICITE ; REGLEMENTATION ; PRODUIT ALIMENTAIRE ; AGAR ; ALGINATE ; CARRAGHENATE ; PECTINE ; AMIDON ; GOMME NATURELLE ; XANTHANE ; POLYHOLOSIDE ; BOIS ; COTON ; PRODUIT LAITIER ; POTAGE ; SAUCE ; ASSAISONNEMENT ; VIANDE ; EMULSIFICATION ; PRODUIT DE LA MER ; EMULSION ; ALIMENTATION ANIMALE ; FABRICATION ; GELIFICATION ; SAUCISSE ; BOISSON ; STABILISATION ; MOUSSE ; PRODUIT DE CONFISERIE ; FORMULATION ; TENSION SUPERFICIELLE ; SOLUBILITE ; PRODUIT A BASE DE CEREALE
Liste Plan de classement
8.3 (AUTRES GLUCIDES) [Classement Massy]Résumé : Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications.
This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects.
The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.Type de document : Livre Table des matières : 1 GENERAL OVERVIEW OF FOOD HYDROCOLLOIDS
Introduction to the World of Hydrocolloids
Plant Extracts
Seed Flours
Exudates
Bacterial Polysaccharides
Overview Tables for the Most Important Cellulose Derivatives
Commercial Development - Global Market
2 RHEOLOGY OF FOOD HYDROCOLLOIDS
Introduction to Rheology, Rheometry, and Visco-Elasticity
Definitions
Basic Data
Different Types of Flow Behaviour
Structures of Polymers with Shear-Thinning Flow Behaviour
Causes of Shear-Thickening of Products
Factors that Influence Rheological Behaviour
Viscosity Measurement of Thickening Hydrocolloid Solutions
Characterization of Gels
Viscosimeters and Rheometers
Relationship between Rheology and Sensory
3 CELLULOSE
Introduction, History and Development
Raw Materials and Biological Origin
Manufacture of Pulp
Chemical Composition and Structure
Rheology
Stability
Analysis and Rheometry
Synergies with Other Hydrocolloids
Application in Food Products
Options for Derivatization of Cellulose
Nutritional Properties
Legislation
4 MICROCRYSTALLINE CELLULOSE
General Manufacturing Process
Chemistry
Rheology
Stability
Rheometry
Preparation of MCC Dispersions in Food
Synergies with Other Hydrocolloids
Functions and Properties of MCC
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
5 FUNDAMENTALS OF WATER-SOLUBLE CELLULOSE ETHERS AND METHYLCELLULOSE
Manufacturing Process of Cellulose Ethers
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
6 ETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
7 HYDROXYPROPYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
8 HYDROXYPROPYLMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
9 METHYLETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
10 SODIUM CARBOXYMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies of Cellulose Gum with Other Hydrocolloids
Functional Properties of Carboxymethylcellulose
Use of Purified CMC in Regulated Applications
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
11 CROSSLINKED SODIUM CARBOXYMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
12 ENZYMATICALLY HYDROLYSED CARBOXYMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
13 NANOCELLULOSE
Definition and Summary
Commercial Products
History and Terminology
Manufacturing Process
Chemistry and Rheometry
Rheology
Stability
Synergies with Other Substances
Food Applications
Non-Food Applications
Nutritional Properties and Toxicity
Safety AspectsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=181937 Cellulose and cellulose derivatives in the food industry : fundamentals and applications [texte imprimé] / Tanja Wüstenberg . - WEINHEIM : Wiley-VCH, 2015 . - 1 vol. (XIX-525 p.) : ill., couv. ill. en coul. ; 25 cm.
ISBN : 978-3-527-33758-3
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
DERIVE DE LA CELLULOSE ; CELLULOSE ; VALEUR NUTRITIVE ; NUTRITION ; COLLOIDE ; RHEOLOGIE ; VISCOELASTICITE ; REGLEMENTATION ; PRODUIT ALIMENTAIRE ; AGAR ; ALGINATE ; CARRAGHENATE ; PECTINE ; AMIDON ; GOMME NATURELLE ; XANTHANE ; POLYHOLOSIDE ; BOIS ; COTON ; PRODUIT LAITIER ; POTAGE ; SAUCE ; ASSAISONNEMENT ; VIANDE ; EMULSIFICATION ; PRODUIT DE LA MER ; EMULSION ; ALIMENTATION ANIMALE ; FABRICATION ; GELIFICATION ; SAUCISSE ; BOISSON ; STABILISATION ; MOUSSE ; PRODUIT DE CONFISERIE ; FORMULATION ; TENSION SUPERFICIELLE ; SOLUBILITE ; PRODUIT A BASE DE CEREALE
Liste Plan de classement
8.3 (AUTRES GLUCIDES) [Classement Massy]Résumé : Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications.
This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects.
The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.Type de document : Livre Table des matières : 1 GENERAL OVERVIEW OF FOOD HYDROCOLLOIDS
Introduction to the World of Hydrocolloids
Plant Extracts
Seed Flours
Exudates
Bacterial Polysaccharides
Overview Tables for the Most Important Cellulose Derivatives
Commercial Development - Global Market
2 RHEOLOGY OF FOOD HYDROCOLLOIDS
Introduction to Rheology, Rheometry, and Visco-Elasticity
Definitions
Basic Data
Different Types of Flow Behaviour
Structures of Polymers with Shear-Thinning Flow Behaviour
Causes of Shear-Thickening of Products
Factors that Influence Rheological Behaviour
Viscosity Measurement of Thickening Hydrocolloid Solutions
Characterization of Gels
Viscosimeters and Rheometers
Relationship between Rheology and Sensory
3 CELLULOSE
Introduction, History and Development
Raw Materials and Biological Origin
Manufacture of Pulp
Chemical Composition and Structure
Rheology
Stability
Analysis and Rheometry
Synergies with Other Hydrocolloids
Application in Food Products
Options for Derivatization of Cellulose
Nutritional Properties
Legislation
4 MICROCRYSTALLINE CELLULOSE
General Manufacturing Process
Chemistry
Rheology
Stability
Rheometry
Preparation of MCC Dispersions in Food
Synergies with Other Hydrocolloids
Functions and Properties of MCC
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
5 FUNDAMENTALS OF WATER-SOLUBLE CELLULOSE ETHERS AND METHYLCELLULOSE
Manufacturing Process of Cellulose Ethers
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
6 ETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
7 HYDROXYPROPYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
8 HYDROXYPROPYLMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
9 METHYLETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
10 SODIUM CARBOXYMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies of Cellulose Gum with Other Hydrocolloids
Functional Properties of Carboxymethylcellulose
Use of Purified CMC in Regulated Applications
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
11 CROSSLINKED SODIUM CARBOXYMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
12 ENZYMATICALLY HYDROLYSED CARBOXYMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation
13 NANOCELLULOSE
Definition and Summary
Commercial Products
History and Terminology
Manufacturing Process
Chemistry and Rheometry
Rheology
Stability
Synergies with Other Substances
Food Applications
Non-Food Applications
Nutritional Properties and Toxicity
Safety AspectsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=181937 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CONSTITUANTS ET ADDITIFS ALIMENTAIRES WUS 8.3 Papier 33004000617111 Empruntable
Titre : Cellulose and its derivatives : chemistry, biochemistry and applications. Type de document : texte imprimé Auteurs : John F. Kennedy, Editeur scientifique Editeur : NEW YORK : Ellis Horwood Limited Année de publication : 1985 Importance : 551 p. ISBN/ISSN/EAN : 978-0-85312-704-8 Note générale : Bibliographie
Illustrations
IndexLangues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
CELLULOSE ; STRUCTURE ; PROPRIETE CHIMIQUE ; BIOCHIMIE ; POLYMERE ; IRRADIATION ; DENATURATION ; VISCOSITE ; DERIVE DE LA CELLULOSE
Liste Plan de classement
8.3 (AUTRES GLUCIDES) [Classement Massy]Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=57900 Cellulose and its derivatives : chemistry, biochemistry and applications. [texte imprimé] / John F. Kennedy, Editeur scientifique . - NEW YORK (Market Cross House, Cooper Street Chichester, WEST SUSSEX PO19 EB ENGLAND) : Ellis Horwood Limited, 1985 . - 551 p.
ISBN : 978-0-85312-704-8
Bibliographie
Illustrations
Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
CELLULOSE ; STRUCTURE ; PROPRIETE CHIMIQUE ; BIOCHIMIE ; POLYMERE ; IRRADIATION ; DENATURATION ; VISCOSITE ; DERIVE DE LA CELLULOSE
Liste Plan de classement
8.3 (AUTRES GLUCIDES) [Classement Massy]Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=57900 Exemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CONSTITUANTS ET ADDITIFS ALIMENTAIRES KEN 8.3 Papier 33004000499791 Empruntable sous conditions Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Amos Nussinovitch (2014)
Titre : Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification Type de document : texte imprimé Auteurs : Amos Nussinovitch ; Madoka Hirashima Editeur : Boca Raton : CRC Press Année de publication : 2014 Collection : Food science and technology Importance : 1 vol. (XXXIII-344 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-4398-7588-9 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
AGAR ; ALGINATE ; CARRAGHENATE ; DERIVE DE LA CELLULOSE ; GELATINE ; GOMME NATURELLE ; XANTHANE ; PECTINE ; AMIDON ; PROTEINE ; COLLOIDE ; OEUF ; FORMULATION
Liste Plan de classement
4.8 (SYSTEMES COLLOIDAUX) [Classement Massy]Résumé : While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations.
Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations.
The book covers the most commonly used hydrocolloids, namely, agar–agar, alginates, carrageenan and furcellaran, cellulose derivatives, curdlan, egg proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac mannan, pectin, starch, and xanthan gum. It also discusses combining multiple hydrocolloids to obtain novel characteristics. This volume serves to inspire cooking students and introduce food technologists to the many uses of hydrocolloids. It is written so that chefs, food engineers, food science students, and other professionals will be able to cull ideas from the recipes and gain an understanding of the capabilities of each hydrocolloid.Type de document : Livre Table des matières : 1. Hydrocolloids—Where, Why, and When?
Introduction
Terminology
Classification
Economics
Gum Constituents and Their Effects on Processing
Functions of Hydrocolloids in Food Applications
Regulatory Aspects
References and Further Reading
2. Agar–Agar
Historical Background
Collection and Processing of Seaweed for Agar
Types of Agar Products
Regulatory Status and Toxicity
Structure of Agar
Agar–Agar Properties
Commercial Food Applications
Recipes with Agar–Agar
Tips for the Amateur Cook and Professional Chef
References and Further Reading
3. Alginates
Historical Background
Sources
Structure
Alginate Sources and Manufacture
Commercial Characteristics
Mechanism of Alginate Gelation
Applications
Recipes with Alginates
Tips for the Amateur Cook and Professional Chef
References and Further Reading
4. Carrageenan and Furcellaran
Introduction and Historical Background
Structure
Sources and Production
Accessible Types of Gum
Regulatory Aspects
Molecular Weight and Consistency
Solutions and Gels
Reactivity with Proteins
Applications
Recipes with Carrageenan and Furcellaran
Tips for the Amateur Cook and Professional Chef
References and Further Reading
5. Cellulose Derivatives
Introduction
Manufacture
Properties of Methylcellulose (MC) and Methylhydroxypropylcellulose (MHPC)
Hydroxypropylcellulose (HPC)
Microcrystalline Cellulose (MCC)
Carboxymethylcellulose (CMC)
Food Applications
Recipes with Cellulose Derivatives
Tips for the Amateur Cook and Professional Chef
References and Further Reading
6. Curdlan
Historical Background
Production
Chemical Structure
Regulatory Status and Toxicity
Functional Properties
Commercial Food Applications
Recipes with Curdlan
Tips for the Amateur Cook and Professional Chef
References and Further Reading
Egg Proteins
Historical Background
7. The Structure of the Egg
The Composition of the Egg
Essential Nutrients and Value of Eggs
Egg Yolk Emulsions
Egg White Foams
Gels
Recipes with Eggs
Tips for the Amateur Cook and Professional Chef
References and Further Reading
8. Galactomannans
Introduction
Locust Bean Gum: Sources, Manufacturing, and Legislation
Guar Gum: Sources, Processing, and Regulatory Status
Tara Gum
Fenugreek Gum
Galactomannan Structure
Gum Solution Properties
Gelation and Interactions of Galactomannans
Stability
Food Applications
Recipes with Galactomannans
Tips for the Amateur Cook and Professional Chef
References and Further Reading
9. Gelatin
Historical Background
Definitions
Manufacture and Sources
Physical Properties
Technical Data
Food Uses and Applications
Regulations
Recipes with Gelatin
Tips for the Amateur Cook and Professional Chef
References and Further Reading
10 Gellan Gum
Historical Background
Structure and Chemical Composition
Source, Production Supply, and Regulatory Status
Functional Properties
Mechanism of Gelation and Gellan-Gum Gel Properties
Comparison to Other Hydrocolloids
Food and Other Applications
Recipes with Gellan Gum
Tips for the Amateur Cook and Professional Chef
References and Further Reading
11. Gum Arabic
Introduction
Common Names, Economic Importance, and Distributional Range
Gum Arabic Production
Gum Arabic Properties
Gum Chemical Characteristics
Viscosity and Acid Stability
Applications of Gum Arabic
Recipes with Gum Arabic
Tips for the Amateur Cook and Professional Chef
References and Further Reading
12. Konjac Mannan
Historical Background
The Plant and the Tuber
Manufacture
Structure
Technical Data
Food Applications
Recipes with Konjac Mannan
Okara Konjac Recipes
Regulatory Status
Tips for the Amateur Cook and Professional Chef
References and Further Reading
13. Pectin
Introduction
Nomenclature
Structure
Sources and Properties
Pectin Manufacture
Commercial Availability, Specifications, and Regulatory Status
Solution Properties
Viscosity
Pectin Gel Types and Properties
Applications
Recipes with Pectin
Tips for the Amateur Cook and Professional Chef
References and Further Reading
14. Starch
Introduction
Varieties of Starch
Structure and Composition
Functional Properties of Starch Suspensions
Starch Pastes and Gels
Effect of Food Ingredients on Starch Functionality
Properties of Available Starches
Commercial Applications of Starches
Recipes with Starch
Tips for the Amateur Cook and Professional Chef
References and Further Reading
15. Xanthan Gum
Introduction
Processing
Chemical Structure
Xanthan Gum Solutions
Xanthan Gum Interactions
Food Applications
Toxicity
Recipes with Xanthan Gum
Tips for the Amateur Cook and Professional Chef
References and Further Reading
The Use of Multiple Hydrocolloids in Recipes
Synergistic Combinations
Protein–Polysaccharide Interactions: Conjugates and Complexes
Applications
Recipes with Multiple Hydrocolloids
Tips for the Amateur Cook and Professional Chef
References and Further Reading
Glossary
Alphabetical List of Hydrocolloid Manufacturers and Suppliers
IndexPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=170737 Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification [texte imprimé] / Amos Nussinovitch ; Madoka Hirashima . - Boca Raton : CRC Press, 2014 . - 1 vol. (XXXIII-344 p.) : ill. en noir et en coul., couv. ill. en coul. ; 25 cm. - (Food science and technology) .
ISBN : 978-1-4398-7588-9
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
AGAR ; ALGINATE ; CARRAGHENATE ; DERIVE DE LA CELLULOSE ; GELATINE ; GOMME NATURELLE ; XANTHANE ; PECTINE ; AMIDON ; PROTEINE ; COLLOIDE ; OEUF ; FORMULATION
Liste Plan de classement
4.8 (SYSTEMES COLLOIDAUX) [Classement Massy]Résumé : While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations.
Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations.
The book covers the most commonly used hydrocolloids, namely, agar–agar, alginates, carrageenan and furcellaran, cellulose derivatives, curdlan, egg proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac mannan, pectin, starch, and xanthan gum. It also discusses combining multiple hydrocolloids to obtain novel characteristics. This volume serves to inspire cooking students and introduce food technologists to the many uses of hydrocolloids. It is written so that chefs, food engineers, food science students, and other professionals will be able to cull ideas from the recipes and gain an understanding of the capabilities of each hydrocolloid.Type de document : Livre Table des matières : 1. Hydrocolloids—Where, Why, and When?
Introduction
Terminology
Classification
Economics
Gum Constituents and Their Effects on Processing
Functions of Hydrocolloids in Food Applications
Regulatory Aspects
References and Further Reading
2. Agar–Agar
Historical Background
Collection and Processing of Seaweed for Agar
Types of Agar Products
Regulatory Status and Toxicity
Structure of Agar
Agar–Agar Properties
Commercial Food Applications
Recipes with Agar–Agar
Tips for the Amateur Cook and Professional Chef
References and Further Reading
3. Alginates
Historical Background
Sources
Structure
Alginate Sources and Manufacture
Commercial Characteristics
Mechanism of Alginate Gelation
Applications
Recipes with Alginates
Tips for the Amateur Cook and Professional Chef
References and Further Reading
4. Carrageenan and Furcellaran
Introduction and Historical Background
Structure
Sources and Production
Accessible Types of Gum
Regulatory Aspects
Molecular Weight and Consistency
Solutions and Gels
Reactivity with Proteins
Applications
Recipes with Carrageenan and Furcellaran
Tips for the Amateur Cook and Professional Chef
References and Further Reading
5. Cellulose Derivatives
Introduction
Manufacture
Properties of Methylcellulose (MC) and Methylhydroxypropylcellulose (MHPC)
Hydroxypropylcellulose (HPC)
Microcrystalline Cellulose (MCC)
Carboxymethylcellulose (CMC)
Food Applications
Recipes with Cellulose Derivatives
Tips for the Amateur Cook and Professional Chef
References and Further Reading
6. Curdlan
Historical Background
Production
Chemical Structure
Regulatory Status and Toxicity
Functional Properties
Commercial Food Applications
Recipes with Curdlan
Tips for the Amateur Cook and Professional Chef
References and Further Reading
Egg Proteins
Historical Background
7. The Structure of the Egg
The Composition of the Egg
Essential Nutrients and Value of Eggs
Egg Yolk Emulsions
Egg White Foams
Gels
Recipes with Eggs
Tips for the Amateur Cook and Professional Chef
References and Further Reading
8. Galactomannans
Introduction
Locust Bean Gum: Sources, Manufacturing, and Legislation
Guar Gum: Sources, Processing, and Regulatory Status
Tara Gum
Fenugreek Gum
Galactomannan Structure
Gum Solution Properties
Gelation and Interactions of Galactomannans
Stability
Food Applications
Recipes with Galactomannans
Tips for the Amateur Cook and Professional Chef
References and Further Reading
9. Gelatin
Historical Background
Definitions
Manufacture and Sources
Physical Properties
Technical Data
Food Uses and Applications
Regulations
Recipes with Gelatin
Tips for the Amateur Cook and Professional Chef
References and Further Reading
10 Gellan Gum
Historical Background
Structure and Chemical Composition
Source, Production Supply, and Regulatory Status
Functional Properties
Mechanism of Gelation and Gellan-Gum Gel Properties
Comparison to Other Hydrocolloids
Food and Other Applications
Recipes with Gellan Gum
Tips for the Amateur Cook and Professional Chef
References and Further Reading
11. Gum Arabic
Introduction
Common Names, Economic Importance, and Distributional Range
Gum Arabic Production
Gum Arabic Properties
Gum Chemical Characteristics
Viscosity and Acid Stability
Applications of Gum Arabic
Recipes with Gum Arabic
Tips for the Amateur Cook and Professional Chef
References and Further Reading
12. Konjac Mannan
Historical Background
The Plant and the Tuber
Manufacture
Structure
Technical Data
Food Applications
Recipes with Konjac Mannan
Okara Konjac Recipes
Regulatory Status
Tips for the Amateur Cook and Professional Chef
References and Further Reading
13. Pectin
Introduction
Nomenclature
Structure
Sources and Properties
Pectin Manufacture
Commercial Availability, Specifications, and Regulatory Status
Solution Properties
Viscosity
Pectin Gel Types and Properties
Applications
Recipes with Pectin
Tips for the Amateur Cook and Professional Chef
References and Further Reading
14. Starch
Introduction
Varieties of Starch
Structure and Composition
Functional Properties of Starch Suspensions
Starch Pastes and Gels
Effect of Food Ingredients on Starch Functionality
Properties of Available Starches
Commercial Applications of Starches
Recipes with Starch
Tips for the Amateur Cook and Professional Chef
References and Further Reading
15. Xanthan Gum
Introduction
Processing
Chemical Structure
Xanthan Gum Solutions
Xanthan Gum Interactions
Food Applications
Toxicity
Recipes with Xanthan Gum
Tips for the Amateur Cook and Professional Chef
References and Further Reading
The Use of Multiple Hydrocolloids in Recipes
Synergistic Combinations
Protein–Polysaccharide Interactions: Conjugates and Complexes
Applications
Recipes with Multiple Hydrocolloids
Tips for the Amateur Cook and Professional Chef
References and Further Reading
Glossary
Alphabetical List of Hydrocolloid Manufacturers and Suppliers
IndexPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=170737 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE NUS 4.8 Papier 33004001022329 Empruntable Paris Maine Bibliothèque Agriculture, Économie agricole et alimentaire 520.3 NUS Papier 33004000696750 Empruntable
Titre : Edible gums and related substances. Type de document : texte imprimé Auteurs : A.A. Lawrence Editeur : Park Ridge : Noyes Data Corporation Année de publication : 1973 Importance : 339 p. ISBN/ISSN/EAN : 978-0-8155-0511-2 Note générale : Illustrations
IndexLangues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
GOMME NATURELLE ; NUTRITION ; GELATINE ; VEGETAUX ; PECTINE ; CARRAGHENATE ; ALGINATE ; DERIVE DE LA CELLULOSE ; MICROORGANISME ; DEXTRINE ; COLLOIDE ; MILIEU MARIN
Liste Plan de classement
8.3 (AUTRES GLUCIDES) [Classement Massy]Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=57906 Edible gums and related substances. [texte imprimé] / A.A. Lawrence . - Park Ridge : Noyes Data Corporation, 1973 . - 339 p.
ISBN : 978-0-8155-0511-2
Illustrations
Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
GOMME NATURELLE ; NUTRITION ; GELATINE ; VEGETAUX ; PECTINE ; CARRAGHENATE ; ALGINATE ; DERIVE DE LA CELLULOSE ; MICROORGANISME ; DEXTRINE ; COLLOIDE ; MILIEU MARIN
Liste Plan de classement
8.3 (AUTRES GLUCIDES) [Classement Massy]Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=57906 Exemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CONSTITUANTS ET ADDITIFS ALIMENTAIRES LAW 8.3 Papier 33004000499817 Empruntable sous conditions PermalinkGums and stabilisers for the food Industry 5 - 5th International conference (July 1989, Wrexham, Clwyd, Angleterre). / Glyn O. Phillips (1990)
PermalinkPermalinkProgress in Biotechnology (3 Vol.). Vol. 3 : Industrial polysaccharides, genetic engineering, structure/property. Relations and applications. 193rd American Chemical Society National Meeting (05/04/1987 - 05/04/1987, Denver, Etats-Unis). / Mansur Yalpani (1987)
PermalinkProgress in Food and Nutrition Science. Gums and stabilisers for the food industry. Interactions of hydrocolloids. International conference (July 1981, Wrexham, Clwyd, Angleterre). / Glyn O. Phillips (1986)
PermalinkRhéologie des matériaux anisotropes - 19ème colloque national annuel du Groupe Français de Rhéologie (28/11/1984 - 30/11/1984, Paris, France). / C. Huet (1986)
PermalinkThe chemistry and rheology of water soluble gums and colloids. Joint symposium (28/03/1966, Londres, Angleterre). / E. Hirst (1966)
PermalinkPermalink