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Books > Science & Mathematics > Chemistry > Physical chemistry > Colloid chemistry

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Gums and Stabilisers for the Food Industry 14 (Hardcover) Loot Price: R4,093
Discovery Miles 40 930
Repayment Terms: R384 pm x 12*
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Gums and Stabilisers for the Food Industry 14 (Hardcover): Peter A Williams, Glyn O. Phillips

Gums and Stabilisers for the Food Industry 14 (Hardcover)

Peter A Williams, Glyn O. Phillips

Series: Special Publications

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Loot Price R4,093 Discovery Miles 40 930 | Repayment Terms: R384 pm x 12*

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The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, chemical and physicochemical characterization, engineering food microstructure, the role of biopolymers in the formation of emulsions and foams, hydrocolloids and health aspects. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science.

General

Imprint: Royal Society of Chemistry
Country of origin: United Kingdom
Series: Special Publications
Release date: November 2008
First published: 2008
Editors: Peter A Williams • Glyn O. Phillips
Dimensions: 234 x 156 x 33mm (L x W x T)
Format: Hardcover - Unsewn / adhesive bound
Pages: 600
ISBN-13: 978-0-85404-461-0
Categories: Books > Science & Mathematics > Chemistry > Physical chemistry > Colloid chemistry
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 0-85404-461-2
Barcode: 9780854044610

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