Water-soluble polymers are commonly used for many traditional applications in the food industry. This comprehensive book covers the more non-conventional, novel food and biotechnological applications. Water-Soluble Polymer Applications in Foods presents a comprehensive and theoretical approach to hydrocolloids as adhesives, special gum coatings. liquid-core hydrocolloid products, immobilization for food purposes, texturization of vegetative materials, food uses of hydrocolloid cellular matrices and uses of gums for producing special textures. The author, Amos Nussinovitch, internationally known for his work in this area, has produced an extremely useful book that provides comprehensive theoretical and practical information on the uses of hydrocolloids within the food industry. All personnel involved in food formulation, including food scientists, food technologists, industrial chemists and nutritionists should have access to a copy of this book. Copies should also stock the shelves of all universities, research establishments and food companies where food science and technology are taught or studied.
Professor Amos Nussinovitch was born in Kibbutz Megiddo, Israel. He studied chemistry at the University of Tel Aviv, and food engineering and biotechnology at the Technion Israel Institute of Technology. He has worked as a food engineer at several companies and has been involved in a number of R&D projects in both the United States and Israel, focusing on the mechanical properties of liquids, semisolids, solids, and powders.
He is currently in the Biochemistry and Food Science Department of the Robert H. Smith Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem, Israel, where he leads a large group of researchers working on theoretical and practical aspects of hydrocolloids. Prof. Nussinovitch is the sole author of five books, the author or coauthor of numerous papers on hydrocolloids and on the physical properties of foods, and an inventor on many related patent applications.