Gums and Stabilisers for the Food Industry 13 (Hardcover)

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.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Series:	Special Publications
Release date:	September 2006
First published:	2006
Editors:	Peter A Williams • Glyn O. Phillips
Dimensions:	234 x 156 x 37mm (L x W x T)
Format:	Hardcover - Unsewn / adhesive bound
Pages:	510
ISBN-13:	978-0-85404-673-7
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-85404-673-9
Barcode:	9780854046737

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!