Gums and stabilisers for the food industry 15

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems, 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 th...

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Main Author: Phillips, Glyn O,
Format: eBook
Language:English
Published: Cambridge Royal Society of Chemistry 2009
Series:Special publication
Subjects:
Online Access:
Collection: RSC eBook Collection 1968-2009 - Collection details see MPG.ReNa
Summary:The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems, 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.
Item Description:Ebook
Epublication based on: 9781847551993
Physical Description:Online-Ressource (450 S)