Hydrocolloid

Hydrocolloid Applications: Gum Technology in the Food and Other Industries  eBooks & eLearning

Posted by tukotikko at Jan. 5, 2014
Hydrocolloid Applications: Gum Technology in the Food and Other Industries

Hydrocolloid Applications: Gum Technology in the Food and Other Industries By A. Nussinovitch
1998 | 354 Pages | ISBN: 1461379334 | PDF | 45 MB
Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification (repost)

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification by Amos Nussinovitch, Madoka Hirashima
English | 2013 | ISBN: 143987588X | 384 pages | PDF | 59 MB

Hydrocolloids in Food Processing (repost)  eBooks & eLearning

Posted by libr at June 10, 2017
Hydrocolloids in Food Processing (repost)

Hydrocolloids in Food Processing by Thomas R. Laaman
English | 2011 | ISBN-10: 0813820766 | PDF | 360 pages | 5,8 MB

Gums and Stabilisers for the Food Industry 18  eBooks & eLearning

Posted by arundhati at May 25, 2016
Gums and Stabilisers for the Food Industry 18

Peter A Williams, Glyn Phillips, "Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions"
2016 | ISBN-10: 1782623272 | 366 pages | PDF | 13 MB
Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification by Amos Nussinovitch, Madoka Hirashima
2013 | ISBN: 143987588X | English | 384 pages | PDF | 59 MB

Hydrocolloids in Food Processing (repost)  eBooks & eLearning

Posted by interes at April 4, 2014
Hydrocolloids in Food Processing (repost)

Hydrocolloids in Food Processing by Thomas R. Laaman
English | 2011 | ISBN-10: 0813820766 | PDF | 360 pages | 5,8 MB

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.

"Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications" (Repost)  eBooks & eLearning

Posted by Decisive at June 5, 2013
"Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications" (Repost)

Amos Nussinovitch, "Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications"
Publisher: Springer | ISBN: 144196617X | edition 2010 | PDF | 326 pages | 6,6 mb

The use of hydrocolloid (water-soluble polymer) beads is on the rise in many fields. A book that covers both past and new applications for hydrocolloid beads, their properties, and how to deliberately change them, is crucial. Currently there are only chapters in a handful of books covering these topics; there are no books fully devoted to them. Water-Soluble Polymer Beads: Fundamentals and Applications fills this void.

Food Stabilisers, Thickeners and Gelling Agents (Repost)  eBooks & eLearning

Posted by roxul at Jan. 8, 2017
Food Stabilisers, Thickeners and Gelling Agents (Repost)

Alan Imeson, "Food Stabilisers, Thickeners and Gelling Agents"
2009 | ISBN-10: 1405132671 | 368 pages | PDF | 6 MB

Food Stabilisers, Thickeners and Gelling Agents  eBooks & eLearning

Posted by arundhati at Sept. 18, 2014
Food Stabilisers, Thickeners and Gelling Agents

Alan Imeson, "Food Stabilisers, Thickeners and Gelling Agents"
2009 | ISBN-10: 1405132671 | 368 pages | PDF | 6 MB