Gums and Stabilisers for the Food Industry 15 Hardback
Edited by Peter A (Glyndwr University, UK) Williams, Glyn O (Phillips Hydrocolloids Research Ltd, UK) Phillips
Part of the Special Publications series
Hardback
Description
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 15 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the Glyndwr University, Wrexham, UK in June 2009.
The areas covered are: - Structure and characterisation - Technofunctionality - Mixed hydrocolloid systems - Food applications - Hydrocolloids and health - Hydrogels for medical applications This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:454 pages
- Publisher:Royal Society of Chemistry
- Publication Date:11/12/2009
- Category:
- ISBN:9781847551993
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:454 pages
- Publisher:Royal Society of Chemistry
- Publication Date:11/12/2009
- Category:
- ISBN:9781847551993
