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E-book

Title Gums and stabilisers for the food industry 12 / edited by P.A. Williams, G.O. Phillips
Published Cambridge : Royal Society of Chemistry, ©2004

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Description 1 online resource (xii, 603 pages) : illustrations
Series Special publication ; no. 294
Special publication (Royal Society of Chemistry (Great Britain)) ; no. 294.
Contents Applications of hydrocolloids; Rheological properties of hydrocolloids; Mixed hydrocolloid systems; Chemical, biochemical and physicochemical characterisation of hydrocolloids; Role of hydrocolloids on the stability of emulsions; Hydrocolloids in low moisture systems; Hydrocolloids as dietary fibre: from structure to functionality; Subject Index
Summary The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as:""Hydrocolloids as dietary fibre""The role of hydrocolloids in controlling the microstructure of foods""The characterisation of hydrocolloids""Rheological properties""The influence of hydrocolloids on emulsion stability""Low moisture systems""Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage
Bibliography Includes bibliographical references and index
Subject Gums and resins -- Congresses
Stabilizing agents -- Congresses
Food additives -- Congresses
Hydrocolloids -- Congresses
Colloid chemistry.
TECHNOLOGY & ENGINEERING -- Food Science.
Food additives
Gums and resins
Hydrocolloids
Stabilizing agents
Aditivos alimentares.
Hidrocolóide.
Genre/Form Conference papers and proceedings
Form Electronic book
Author Williams, Peter A.
Phillips, Glyn O.
LC no. 2006494633
ISBN 9781847551214
1847551211
9781680153699
1680153692