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Book Cover
Book
Author Gums and Stabilisers for the Food Industry Conference: Crossing Boundaries (11th : 2001 : North East Wales Institute)

Title Gums and stabilisers for the food industry 11 / edited by Peter A. Williams, Glyn O. Phillips
Published Cambridge : Royal Society of Chemistry, 2002

Copies

Location Call no. Vol. Availability
 MELB  664.06 Phi/Gas 2001  AVAILABLE
Description ix, 370 pages : illustrations (some color) ; 24 cm
Series Special publication / Royal Society of Chemistry (Great Britain ; no. 278
Special publication (Royal Society of Chemistry (Great Britain)) ; no. 278
Contents Market overview -- Structure, characterisation and interactions -- Rheological aspects --Hydrocolloids in real food systems -- Interfacial behaviour and gelation of proteins -- New materials -- Hydrocolloids and health
Summary The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocol
Notes "The proceedings of the eleventh Gums and Stabilisers for Food Industry Conference-Crossing boundaries held on 2-6 July, 2001 at the North East Wales Institute, Wrexham, UK
Bibliography Includes bibliographies and index
Notes Also available via the World Wide Web
System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat reader
English
Subject Colloids -- Congresses.
Food additives -- Congresses.
Stabilizing agents -- Congresses.
Gums and resins -- Congresses.
Genre/Form Conference papers and proceedings.
Author Phillips, Glyn O.
Williams, Peter A.
North E Wales Institute of Higher Education.
Royal Society of Chemistry (Great Britain)
Gums and Stabilisers for the Food Industry Conference: Crossing Boundaries (11th : 2001 : North East Wales Institute)
LC no. 2005432674
ISBN 0854048367
Other Titles Gums and stabilisers for the food industry ten