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Book Cover
E-book
Author Gums and Stabilisers for the Food Industry Conference (18th : 2015 : Glynd┼Ár University)

Title Gums and stabilisers for the food industry. 18 : Hydrocolloid functionality for affordable and sustainable global food solutions / editors: Peter A. Williams, Glyn Phillips
Published [Cambridge] : Royal Society of Chemistry, 2016
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Description 1 online resource
Series Specialists publications ; 353
Specialist publications ; 353
Summary Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015.Topics covered include sustainable and secure foods, healthy food products, innovative manufacture and formulation design as well as active packaging and edible films. Providing a fresh glance on food quality, it is a useful information source for researchers and other professionals in industry and academia and a reference for students of food science
Notes Includes index
Online resource; title from PDF title page (Royal Society of Chemistry, viewed April 7, 2016)
Subject Food additives -- Congresses.
Gums and resins -- Congresses.
Hydrocolloids -- Congresses.
Stabilizing agents -- Congresses.
Genre/Form Conference papers and proceedings.
Conference papers and proceedings.
Form Electronic book
Author Phillips, Glyn O., editor
Williams, Peter A., editor
Royal Society of Chemistry (Great Britain)
ISBN 1782623272 (Trade Cloth)
1782623833 (electronic bk.)
9781782623274 (Trade Cloth)
9781782623830 (electronic bk.)
(print)