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Gums and Stabilisers for the Food Industry : Volume 16 - Peter A. Williams

Gums and Stabilisers for the Food Industry

Volume 16

By: Peter A. Williams (Editor), Glyn O. Phillips (Editor)


Published: 9th March 2012
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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 16 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. The areas covered are: - New hydrocolloid technologies - Hydrocolloids in focus - New hydrocolloid design - Hydrocolloids for health and wellbeing This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

Nature and Function of Hydrocolloids; New Hydrocolloid Design; Hydrocolloids in Focus; Functionality in Relation to Food Texture and Hydrocolloids for Health and Wellbeing; New Hydrocolloid Technologies; Subject Index

ISBN: 9781849733588
ISBN-10: 1849733589
Series: Special Publications
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 442
Published: 9th March 2012
Publisher: Royal Society Of Chemistry
Country of Publication: GB
Dimensions (cm): 23.4 x 15.6  x 2.5
Weight (kg): 0.81