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101216 ||| eng |
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|a 9781847551016
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| 245 |
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|a Gums and stabilisers for the food industry 11
|h Elektronische Ressource
|b Crossing boundaries
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| 260 |
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|a Cambridge
|b Royal Society of Chemistry
|c 2002
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| 300 |
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|a 380 p
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| 041 |
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7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b ZDB-1-RSE
|a RSC eBook Collection 1968-2009
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| 490 |
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|a Special publication
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| 500 |
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|a Ebook
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| 024 |
8 |
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|a 10.1039/9781847551016
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| 776 |
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|z 1847551017
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| 776 |
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|z 9781847551016
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| 856 |
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|u https://dx.doi.org/10.1039/9781847551016
|x Verlag
|3 Volltext
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| 082 |
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|a 540
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| 520 |
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|a This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, 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 hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information
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