Handbook of Hydrocolloids

Handbook of Hydrocolloids

3rd Edition - November 6, 2020

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  • Editors: Glyn Phillips, Peter Williams
  • Paperback ISBN: 9780128201046
  • eBook ISBN: 9780128242216

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Description

Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book 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, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences.

Key Features

  • Introduces to food hydrocolloids considering regulatory aspects and functional characteristics
  • 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

Readership

Food Industry researchers, food manufacturers, Graduate and postgraduate students, particularly MSc Food, Pharmaceutical and Cosmetic Sciences and PhDs

Table of Contents

  • 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 β-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

Product details

  • No. of pages: 1190
  • Language: English
  • Copyright: © Woodhead Publishing 2020
  • Published: November 6, 2020
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780128201046
  • eBook ISBN: 9780128242216

About the Editors

Glyn Phillips

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.

Affiliations and Expertise

Chairman, Phillips Hydrocolloid Research Ltd, UK

Peter Williams

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.

Affiliations and Expertise

Professor of Polymer and Colloid Chemistry, and Director of the Centre for Water Soluble Polymers at Wrexham Glyndwr University

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