| Description |
1 online resource (xiii, 440 pages) : illustrations |
| Series |
Special publication ; no. 325 |
|
Special publication (Royal Society of Chemistry (Great Britain)) ; no. 325.
|
| Contents |
9781847551993_Publicity; i_iv; v_vi; vii_viii; ix_xiv; 001_012; 013_025; 026_036; 037_050; 051_060; 061_068; 069_076; 077_083; 084_092; 093_100; 101_112; 113_125; 126_136; 137_146; 147_152; 153_160; 161_166; 167_172; 173_180; 181_189; 190_200; 201_208; 209_222; 223_229; 230_238; 239_246; 247_254; 255_266; 267_274; 275_281; 282_289; 290_300; 301_308; 309_316; 317_322; 323_330; 331_340; 341_355; 356_366; 367_376; 377_383; 384_394; 395_404; 405_413; 414_419; 420_426; 427_434; 435_440 |
| Summary |
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 |
| Notes |
"Proceedings of the 15th Gums and Stabilisers for the Food Industry Conference held on 22nd - 26th June 2009 at Glyndwr University, Wrexham, UK"--Title page verso |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Gums and resins -- Congresses
|
|
Stabilizing agents -- Congresses
|
|
Food additives -- Congresses
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Food additives
|
|
Gums and resins
|
|
Stabilizing agents
|
| Genre/Form |
Conference papers and proceedings
|
| Form |
Electronic book
|
| Author |
Williams, Peter A.
|
|
Phillips, Glyn O.
|
| ISBN |
9781849730747 |
|
1849730741 |
|
9781628704662 |
|
1628704667 |
|
