| 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.
|
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Food additives -- Congresses.
|
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Stabilizing agents -- Congresses.
|
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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)
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| LC no. |
2005432674 |
| ISBN |
0854048367 |
|
