| Description |
1 online resource (1 volume) |
| Contents |
I-iv; v-vi; vii; viii; ix-xii; 1-8.pdf; 9-18; 19-26; 27-44; 45-58; 59-66; 67-76; 77-88; 89-98; 99-106; 107-114; 115-122; 123-130; 131-140; 141-150; 151-162; 163-174; 175-182; 183-190; 191-198; 199-206; 207-218; 219-226; 227-234; 235-246; 247-256; 257-268; 269-278; 279-286; 287-294; 295-302; 303-316; 317-330; 331-338; 339-348; 349-358; 359-368; 369-374; 375-384; 385-388; 389-400; 401-406; 407-414; 415-422; 423-424; 425-429 |
| 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 16 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. The areas covered are:- New hydrocolloid technologies- Hydrocolloids in focus- New hydrocolloid design- Hydrocolloids for health and wellbeingThis 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 |
|
Print version record |
| Subject |
Gums and resins.
|
|
Stabilizing agents.
|
|
Food additives.
|
|
Food Additives
|
|
stabilizer.
|
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Food additives
|
|
Gums and resins
|
|
Stabilizing agents
|
| Form |
Electronic book
|
| Author |
Williams, Peter A
|
|
Phillips, Glyn O
|
|
Royal Society of Chemistry (Great Britain)
|
| ISBN |
9781849734554 |
|
1849734550 |
|
