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Book Cover
E-book

Title Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids / [edited by] Peter Williams, Glyn Phillips
Published Cambridge : Royal Society of Chemistry, 2014
©2014
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Description 1 online resource
Series Special Publication ; Number 346
Special publication (Royal Society of Chemistry (Great Britain)) ; no. 346
Contents ""Title Page ""; ""Preface""; ""Acknowledgements""; ""Sponsors""; ""ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES""; ""RHEOLOGICAL PROPERTIES""; ""EMULSIONS, FOAMS AND FILMS""; ""Subject Index""
Summary The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science
Notes Includes index
Bibliography Includes bibliographical references and index
Notes Online resource; title from title description page (RSC, viewed Apr. 17, 2014)
Subject Food industry and trade.
Hydrocolloids.
Genre/Form Conference papers and proceedings.
Form Electronic book
Author Phillips, Glyn O., editor
Williams, Peter A., editor
ISBN 1680158074 (electronic bk.)
178262130X (electronic bk.)
9781680158076 (electronic bk.)
9781782621300 (electronic bk.)
Other Titles Changing face of food manufacture : the role of hydrocolloids