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Functionalizing Carbohydrates for Food Applications: Texturizing and Bioactive/flavor Delivery Systems - Tapa dura
Sinopsis
How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested.Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.
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Acerca del autor
Dr. Milda E. Embuscado is currently a Principal Scientist at the Materials and Process Technology group, McCormick and Company, Hunt Valley, MD. Her areas of research include ingredient characterization and functionality, new product innovation, process improvement and flavor/bioactive microencapsulation including optimization of formulations and processes through the employment of design of experiment and response surface methodology to optimize ingredient functionality in food systems such as food emulsion and flavor/bioactive encapsulated products. She is also working on bioactives and antioxidants from spices and herbs and the effects of processing and cooking on these bioactive components. She obtained her Ph.D. from Purdue University and has authored numerous refereed scientific articles and book chapters. Dr. Embuscado was the chairman of the IFT Carbohydrate Division (2006-2007), current chairman of the IFT Nutraceuticals and Functional Foods Division, member of the IFT Product Development and Ingredient Innovation Subpanel and member of both the IFT Carbohydrate and Food Chemistry Division Leader Work Groups. She is a Certified Food Scientist (April 1, 2013) awarded by the International Food Science Certification Commission and a member of the inaugural class.
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From the Editor's Preface "It is the goal of this book to provide fundamental and practical information on carbohydrates...as texturizing systems in foods and delivery matrices for flavors and bioactives. Both substances are very important the first for food product desirability, quality and acceptability and the second for health and wellness, which have become the focus of consumers for the past 10 years."
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Edición internacional
FUNCTIONALIZING CARBOHYDRATES FOR FOOD APPLICATIONS: TEXTURIZING AND BIOACTIVE/FLAVOR DELIVERY SYSTEMS
Publicado por
DEStech Publications, Inc, 2014
ISBN 10: 1605950386
ISBN 13: 9781605950389
Nuevo
Tapa blanda
Librería: Romtrade Corp., STERLING HEIGHTS, MI, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide. Nº de ref. del artículo: ABNR-219988
Cantidad disponible: 2 disponibles
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FUNCTIONALIZING CARBOHYDRATES FOR FOOD APPLICATIONS: TEXTURIZING AND BIOACTIVE/FLAVOR DELIVERY SYSTEMS
Publicado por
DEStech Publications, Inc, 2014
ISBN 10: 1605950386
ISBN 13: 9781605950389
Nuevo
Tapa dura
Librería: SMASS Sellers, IRVING, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed. Nº de ref. del artículo: ASNT3-219988
Cantidad disponible: 2 disponibles