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Handbook of Hydrocolloids. Edition No. 3

  • ID: 5029601
  • Book
  • November 2020
  • 1060 Pages
  • Elsevier Science and Technology
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The Handbook of Hydrocolloids, Third Edition, is a must have book that has been used as the substantive reference on these food ingredients, helping the food industry scientists since its first edition was published and exceptionally well received. Now in its third and thoroughly updated and expanded edition, the book reviews the structure, function, properties and applications of a broad range of hydrocolloids used in the Food and related industries.

The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids and provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids and applications technologies for encapsulation and controlled release of active compounds.

Edited by two leading international authorities in the field, the third edition of The Handbook of Hydrocolloids continues to be relevant to the Food Industry researchers, food manufactors, graduate and postgraduate students, particularly MSc Food, pharmaceutical and cosmetic sciences and PhD.

  • Introduces to food hydrocolloids considering regulatory aspects and functional characteristics
  • Comprehensively examines the manufacture, structure, function and applications of over twenty-five hydrocolloids
  • Brings a detailed overview of the function of hydrocolloids as emulsifiers, rheological modifiers, film formers and encapsulation agents
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Hydrocolloid characteristics and functionality 1. Introduction to food hydrocolloids 2. Techniques for the chemical and physicochemical characterization of hydrocolloids 3. The health aspects of hydrocolloids 4. Oral tribology of polysaccarides 5. Mixed hydrocolloid systems 6. Hydrocolloids for the encapsulation and delivery of active compounds 7. Hydrocolloids for edible films, coatings and food packaging

Plant polysaccharides 8. Starch and starch derivatives 9. Galactomannans 10. Pectins 11. Xyloglucan 12. Cereal ß-glucans 13. Arabinoxylans 14. Soluble soybean polysaccharide 15. Cellulosics 16. Microcrystalline cellulose 17. Inulin 18. Konjac mannan 19. Dendronan 20. Other emerging hydrocolloids: flaxseed gum, basil seed gum; mustard gum

Exudate gums 21. Gum Arabic 22. Gum ghatti 23. Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactan

Seaweed polysaccharides 24. Agar 25. Carrageenans 26. Alginates

Bacterial polysaccharides 27. Xanthan gum 28. Gellan gum 29. Curdlan 30. Bacterial cellulose 31. Other microbial polysaccharides: pullulan, scleroglucan, elsinan, levan, alternant, dextran

Fungal polysaccharides 32. Beta glucan from lentinus edodes, cordyceps and gandoderma

Animal-derived hydrocolloids 33. Chitin and chitosan 34. Collagen and Gelatin

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Phillips, Glyn O.
Professor Glyn O. Phillips was Professor of Chemistry at the University of Salford and appointed as Executive Principal of the North East Wales Institute (now Wrexham Glyndwr University) in 1976. He is a Fellow of the Learned Society of Wales and was awarded an honorary degree of Doctor of Science by the University of Benin in 1990 and an honorary degree of Doctor of Laws by the University of Wales in 1999. He was awarded the A.G. Evans Medal by the University of Cardiff in 1991, the first Science and Technology Medal by the National Eisteddfod of Wales in 2004 and the Food Hydrocolloids Trust Medal in 2007. He has a broad range of scientific interests and has published more than 600 research papers in areas including radiation and free radical chemistry, radiation sterilisation, photochemistry and carbohydrate and polysaccharide chemistry. He was technical adviser to the International Atomic Energy Agency and editor of the journals, Food Hydrocolloids, Advances in Tissue Banking and International Journal of Cell and Tissue banking. He initiated the Gums and Stabilisers for the Food industry series of Conferences in 1981 and established the Phillips Hydrocolloids Research Centre at Wrexham Glyndwr University in 2003.
Williams, Peter A.
Peter A. Williams is Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at Wrexham Glyndwr University. He was awarded the degree of Doctor of Philosophy by the University of Salford in 1982 and Doctor of Science in 2009. He is a Fellow of the Royal Society of Chemistry and a Chartered Chemist. He has over 35 years research experience in the chemical modification, physicochemical characterisation, rheological properties and interfacial behaviour of hydrocolloids. He has published over 230 research papers and edited 42 books. He is co-founder and Editor-in-Chief of the international journal Food Hydrocolloids which was launched in 1986. He has been involved in the organisation of more than 40 international conferences on behalf of the Food Hydrocolloids Trust, the Cellucon Trust the Royal Society of Chemistry and the Society of Chemical Industry. He is a past Chairman of the Society of Chemical Industry Surface and Colloids Group and past Treasurer of the Royal Society of Chemistry Colloid and Interface Science Group. He was awarded the SCI Distinguished Service award in 2007 and the Food Hydrocollloids Trust Medal in 2013.
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