|
|
|
|
| LEADER |
01860nmm a2200241 u 4500 |
| 001 |
EB000290019 |
| 003 |
EBX01000000000000000086336 |
| 005 |
00000000000000.0 |
| 007 |
cr||||||||||||||||||||| |
| 008 |
101216 ||| eng |
| 020 |
|
|
|a 9781847555359
|
| 245 |
0 |
0 |
|a Gums and stabilisers for the food industry 13
|h Elektronische Ressource
|
| 260 |
|
|
|a Cambridge
|b Royal Society of Chemistry
|c 2006
|
| 300 |
|
|
|a 510 p
|b 1 col.ill
|
| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
|
| 989 |
|
|
|b ZDB-1-RSE
|a RSC eBook Collection 1968-2009
|
| 490 |
0 |
|
|a Special publication
|
| 500 |
|
|
|a Ebook. Paper over boards
|
| 776 |
|
|
|z 1847555357
|
| 776 |
|
|
|z 9781847555359
|
| 856 |
4 |
0 |
|u https://dx.doi.org/10.1039/9781847555359
|x Verlag
|3 Volltext
|
| 082 |
0 |
|
|a 540
|
| 520 |
|
|
|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 science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, including rheological investigation and AFM studies * Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles * The role of biopolymers in the formation of emulsions and foams * Influence of hydrocolloids on organoleptic properties * The application of hydrocolloids in foods and beverages * Health aspects This book will be a useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science
|