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Water-Soluble Polymer Applications in Foods
ISBN: 978-1-405-17352-0
May 2008
Wiley-Blackwell
240 pages
Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered include the use of hydrocolloids for texturization, as adhesives within food products, as coatings in products such as fruit, vegetables, cheese, meat and dried foods, and for flavour encapsulation.