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Cellulose and Cellulose Derivatives in the Food Industry

Fundamentals and Applications

Cellulose and Cellulose Derivatives in the Food Industry by Tanja Wuestenberg
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US$ 205.00
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Authored by an expert with many years of experience as anapplication engineer at renowned cellulose processing companies inthe food industry, this book presents all the conventional andlatest knowledge available on cellulose and its derivatives.Throughout, the necessary details are elucidated from a theoreticaland practical viewpoint, while retaining the focus on foodapplications.
The book provides an essential source of informations includingrecommendations and instructions of a general nature to assistreaders in the exploration of possible applications of celluloseand its derivatives and the generation of new ideas for productdevelopment. Topics include gelling and rheological properties,synergistic effects with other hydrocolloids, as well asnutritional and legal aspects.
The resulting compilation covers all the information and adviceneeded for the successful development, implementation, and handlingof cellulose-containing products.
Wiley; August 2014
440 pages; ISBN 9783527682966
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Title: Cellulose and Cellulose Derivatives in the Food Industry
Author: Tanja Wuestenberg
 
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ISBNs
3527682953
9783527337583
9783527682959
9783527682966