{"product_id":"cellulose-and-cellulose-derivatives-in-the-food-industry-fundamentals-and-applications-9783527337583","title":"Cellulose and Cellulose Derivatives in the Food Industry: Fundamentals and Applications","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eCellulose 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.\u003cbr\u003e \u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePreface\u003cbr\u003e \u003cbr\u003e GENERAL OVERVIEW OF FOOD HYDROCOLLOIDS\u003cbr\u003e Introduction to the World of Hydrocolloids\u003cbr\u003e Plant Extracts\u003cbr\u003e Seed Flours\u003cbr\u003e Exudates\u003cbr\u003e Bacterial Polysaccharides\u003cbr\u003e Overview Tables for the Most Important Cellulose Derivatives\u003cbr\u003e Commercial Development -\u003cbr\u003e Global Market\u003cbr\u003e \u003cbr\u003e RHEOLOGY OF FOOD HYDROCOLLOIDS\u003cbr\u003e Introduction to Rheology, Rheometry, and Visco-Elasticity\u003cbr\u003e Definitions\u003cbr\u003e Basic Data\u003cbr\u003e Different Types of Flow Behaviour\u003cbr\u003e Structures of Polymers with Shear-Thinning Flow Behaviour\u003cbr\u003e Causes of Shear-Thickening of Products\u003cbr\u003e Factors that Influence Rheological Behaviour\u003cbr\u003e Viscosity Measurement of Thickening Hydrocolloid Solutions\u003cbr\u003e Characterization of Gels\u003cbr\u003e Viscosimeters and Rheometers\u003cbr\u003e Relationship between Rheology and Sensory\u003cbr\u003e \u003cbr\u003e CELLULOSE\u003cbr\u003e Introduction, History and Development\u003cbr\u003e Raw Materials and Biological Origin\u003cbr\u003e Manufacture of Pulp\u003cbr\u003e Chemical Composition and Structure\u003cbr\u003e Rheology\u003cbr\u003e Stability\u003cbr\u003e Analysis and Rheometry\u003cbr\u003e Synergies with Other Hydrocolloids\u003cbr\u003e Application in Food Products\u003cbr\u003e Options for Derivatization of Cellulose\u003cbr\u003e Nutritional Properties\u003cbr\u003e Legislation\u003cbr\u003e \u003cbr\u003e MICROCRYSTALLINE CELLULOSE\u003cbr\u003e General Manufacturing Process\u003cbr\u003e Chemistry\u003cbr\u003e Rheology\u003cbr\u003e Stability\u003cbr\u003e Rheometry\u003cbr\u003e Preparation of MCC Dispersions in Food\u003cbr\u003e Synergies with Other Hydrocolloids\u003cbr\u003e Functions and Properties of MCC\u003cbr\u003e Food Applications with Typical Formulations\u003cbr\u003e Non-food Applications\u003cbr\u003e Nutritional Properties\u003cbr\u003e Legislation\u003cbr\u003e \u003cbr\u003e FUNDAMENTALS OF WATER-SOLUBLE CELLULOSE ETHERS AND METHYLCELLULOSE\u003cbr\u003e Manufacturing Process of Cellulose Ethers\u003cbr\u003e Chemistry\u003cbr\u003e Rheology\u003cbr\u003e Stability\u003cbr\u003e Rheometry\u003cbr\u003e Synergies with Other Hydrocolloids\u003cbr\u003e Food Applications with Typical Formulations\u003cbr\u003e Non-food Applications\u003cbr\u003e Nutritional Properties\u003cbr\u003e Legislation\u003cbr\u003e \u003cbr\u003e ETHYLCELLULOSE\u003cbr\u003e Manufacturing\u003cbr\u003e Chemistry\u003cbr\u003e Rheology\u003cbr\u003e Stability\u003cbr\u003e Rheometry\u003cbr\u003e Synergies with Other Hydrocolloids\u003cbr\u003e Food Applications with Typical Formulations\u003cbr\u003e Non-food Applications\u003cbr\u003e Nutritional Properties\u003cbr\u003e Legislation\u003cbr\u003e \u003cbr\u003e HYDROXYPROPYLCELLULOSE\u003cbr\u003e Manufacturing\u003cbr\u003e Chemistry\u003cbr\u003e Rheology\u003cbr\u003e Stability\u003cbr\u003e Rheometry\u003cbr\u003e Synergies with Other Hydrocolloids\u003cbr\u003e Food Applications with Typical Formulations\u003cbr\u003e Non-food Applications\u003cbr\u003e Nutritional Properties\u003cbr\u003e Legislation\u003cbr\u003e \u003cbr\u003e HYDROXYPROPYLMETHYLCELLULOSE\u003cbr\u003e Manufacturing\u003cbr\u003e Chemistry\u003cbr\u003e Rheology\u003cbr\u003e Stability\u003cbr\u003e Rheometry\u003cbr\u003e Synergies with Other Hydrocolloids\u003cbr\u003e Food Applications with Typical Formulations\u003cbr\u003e Non-food Applications\u003cbr\u003e Nutritional Properties\u003cbr\u003e Legislation\u003cbr\u003e \u003cbr\u003e METHYLETHYLCELLULOSE\u003cbr\u003e Manufacturing\u003cbr\u003e Chemistry\u003cbr\u003e Rheology\u003cbr\u003e Stability\u003cbr\u003e Rheometry\u003cbr\u003e Synergies with Other Hydrocolloids\u003cbr\u003e Food Applications with Typical Formulations\u003cbr\u003e Non-food Applications\u003cbr\u003e Nutritional Properties\u003cbr\u003e Legislation\u003cbr\u003e \u003cbr\u003e SODIUM CARBOXYMETHYLCELLULOSE\u003cbr\u003e Manufacturing\u003cbr\u003e Chemistry\u003cbr\u003e Rheology\u003cbr\u003e Stability\u003cbr\u003e Rheometry\u003cbr\u003e Synergies of Cellulose Gum with Other Hydrocolloids\u003cbr\u003e Functional Properties of Carboxymethylcellulose\u003cbr\u003e Use of Purified CMC in Regulated Applications\u003cbr\u003e Food Applications with Typical Formulations\u003cbr\u003e Non-food Applications\u003cbr\u003e Nutritional Properties\u003cbr\u003e Legislation\u003cbr\u003e \u003cbr\u003e CROSSLINKED SODIUM CARBOXYMETHYLCELLULOSE\u003cbr\u003e Manufacturing\u003cbr\u003e Chemistry\u003cbr\u003e Rheology\u003cbr\u003e Stability\u003cbr\u003e Rheometry\u003cbr\u003e Synergies with Other Hydrocolloids\u003cbr\u003e Food Applications with Typical Formulations\u003cbr\u003e Non-food Applications\u003cbr\u003e Nutritional Properties\u003cbr\u003e Legislation\u003cbr\u003e \u003cbr\u003e ENZYMATICALLY HYDROLYSED CARBOXYMETHYLCELLULOSE\u003cbr\u003e Manufacturing\u003cbr\u003e Chemistry\u003cbr\u003e Rheology\u003cbr\u003e Stability\u003cbr\u003e Rheometry\u003cbr\u003e Synergies with Other Hydrocolloids\u003cbr\u003e Food Applications with Typical Formulations\u003cbr\u003e Non-food Applications\u003cbr\u003e Nutritional Properties\u003cbr\u003e Legislation\u003cbr\u003e \u003cbr\u003e NANOCELLULOSE\u003cbr\u003e Definition and Summary\u003cbr\u003e Commercial Products\u003cbr\u003e History and Terminology\u003cbr\u003e Manufacturing Process\u003cbr\u003e Chemistry and Rheometry\u003cbr\u003e Rheology\u003cbr\u003e Stability\u003cbr\u003e Synergies with Other Substances\u003cbr\u003e Food Applications\u003cbr\u003e Non-Food Applications\u003cbr\u003e Nutritional Properties and Toxicity\u003cbr\u003e Safety Aspects\u003cbr\u003e \u003cbr\u003e Index","brand":"Wiley-VCH Verlag GmbH","offers":[{"title":"Default Title","offer_id":53196948701527,"sku":"9783527337583","price":138.56,"currency_code":"GBP","in_stock":false}],"url":"https:\/\/bookcurl.com\/products\/cellulose-and-cellulose-derivatives-in-the-food-industry-fundamentals-and-applications-9783527337583","provider":"Book Curl","version":"1.0","type":"link"}