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Books > Science & Mathematics > Chemistry > Physical chemistry > Colloid chemistry
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Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids (Hardcover)
Loot Price: R4,255
Discovery Miles 42 550
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Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids (Hardcover)
Series: Special Publications, Volume 346
Expected to ship within 12 - 19 working days
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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 17 captures the latest research
findings of leading scientists which were presented at the Gums and
Stabilisers for the Food Industry Conference. Covering a wide range
of topics, including; functional properties of proteins,
alternative protein surces, low moisture foods, value added
co-products from biorefining and bioactive polysaccharides. This
book is a useful information source to researchers and other
professionals in industry and academia, particularly those involved
with food science.
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