| Description |
1 online resource |
| Series |
Specialists publications ; 353 |
|
Specialist publications ; 353
|
| Contents |
Chemical and Physiochemical Characterisation; Emulsions, Foams and Films; Encapsulation and Controlled Release; Health Aspects; Product Formulation |
| 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 |
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
|
| Genre/Form |
Conference papers and proceedings
|
| Form |
Electronic book
|
| Author |
Williams, Peter A., editor.
|
|
Phillips, Glyn O., editor.
|
|
Royal Society of Chemistry (Great Britain)
|
| ISBN |
9781782623830 |
|
1782623833 |
|
1782623272 |
|
9781782623274 |
|
