Agents de texture alimentaires : épaississants gélifiants. / J.-L. Doublier (1975)

Public ISBD Titre : Agents de texture alimentaires : épaississants gélifiants. Type de document : texte imprimé Auteurs : J.-L. Doublier ; J.M. Lisch ; B. Launay Editeur : Paris : Association pour la promotion industrie agriculture Année de publication : 1975 Collection : Série synthèses bibliographiques num. 6 Importance : 70 p. Note générale : Bibliographie Illustrations Langues : Français (fre) Catégories : Thésaurus Agro-alimentaire AGENT DE TEXTURE ; PRODUIT ALIMENTAIRE ; EAU ; PROPRIETE RHEOLOGIQUE ; GRAINE ; VEGETAUX ; EXTRACTION ; PECTINE ; AMIDON ; DERIVE DE LA CELLULOSE ; ALGUE ; GELATINE 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=57894 Agents de texture alimentaires : épaississants gélifiants. [texte imprimé] / J.-L. Doublier ; J.M. Lisch ; B. Launay . - Paris : Association pour la promotion industrie agriculture, 1975 . - 70 p.. - (Série synthèses bibliographiques; 6) . Bibliographie Illustrations Langues : Français (fre) Catégories : Thésaurus Agro-alimentaire AGENT DE TEXTURE ; PRODUIT ALIMENTAIRE ; EAU ; PROPRIETE RHEOLOGIQUE ; GRAINE ; VEGETAUX ; EXTRACTION ; PECTINE ; AMIDON ; DERIVE DE LA CELLULOSE ; ALGUE ; GELATINE 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=57894

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Cellulose and cellulose derivatives in the food industry : fundamentals and applications / Tanja Wüstenberg (2015)

Public ISBD 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 Aspects Permalien 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 Aspects Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=181937

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Cellulose and its derivatives : chemistry, biochemistry and applications. / John F. Kennedy (1985)

Public ISBD 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 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 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

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Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Amos Nussinovitch (2014)

Public ISBD 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 Index Permalien 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 Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=170737

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Edible gums and related substances. / A.A. Lawrence (1973)

Public ISBD 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 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 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

Gum technology in the food industry. / Martin Glicksman (1969)

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Gums and stabilisers for the food Industry 5 - 5th International conference (July 1989, Wrexham, Clwyd, Angleterre). / Glyn O. Phillips (1990)

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Industrial gums. Polysaccharides and tehir derivatives. / Roy L. Whistler (1973)

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Progress 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)

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Progress 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)

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Rhéologie des matériaux anisotropes - 19ème colloque national annuel du Groupe Français de Rhéologie (28/11/1984 - 30/11/1984, Paris, France). / C. Huet (1986)

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The chemistry and rheology of water soluble gums and colloids. Joint symposium (28/03/1966, Londres, Angleterre). / E. Hirst (1966)

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Thickening and gelling agents for food. / Alan Imeson (1992)

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