Gums and Stabilisers for the Food Industry 11 (Special Publication (Royal Society of Chemistry (Grea

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  • The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field ofhydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterization of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.
  • Binding:
    Hardcover
    Dewey Decimal Number:
    664
    EAN:
    9780854048366
    Edition:
    1st
    ISBN:
    0854048367
    Label:
    Royal Society of Chemistry
    Languages:
    English
    List Price:
    $175.00
    Manufacturer:
    Royal Society of Chemistry
    Number Of Items:
    1
    Number Of Pages:
    370
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2002-11-04
    Publisher:
    Royal Society of Chemistry
    Studio:
    Royal Society of Chemistry
    Title:
    Gums and Stabilisers for the Food Industry 11 (Special Publication (Royal Society of Chemistry (Great Britain)))
    Creator:
    G.O. Phillips

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