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Item Details
Title: GUMS AND STABILISERS FOR THE FOOD INDUSTRY
Volume: No. 15
By: Peter A. Williams (Editor), Glyn O. Phillips (Editor)
Format: Hardback

List price: £119.95
Our price: £107.96
Discount:
10% off
You save: £11.99
ISBN 10: 1847551998
ISBN 13: 9781847551993
Availability: Usually dispatched within 1-3 weeks.
 Delivery rates
Stock: Currently 0 available
Publisher: ROYAL SOCIETY OF CHEMISTRY
Pub. date: 1 December, 2009
Series: Special Publications v. 325
Pages: 454
Description: The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.
Synopsis: 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 in June 2009. The areas covered are: - Structure and characterisation - Technofunctionality - Mixed hydrocolloid systems - Food applications - Hydrocolloids and health - Hydrogels for medical applications This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
Illustrations: 1, black & white illustrations
Publication: UK
Imprint: Royal Society of Chemistry
Returns: Returnable
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GUMS AND STABILISERS FOR THE FOOD INDUSTRY
GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 11
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 12
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 13
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 14
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 15
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 6 (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 7 (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 8 (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 9
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 9 (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 9 (HB)
HANDBOOK OF FOOD PROTEINS
HANDBOOK OF FOOD PROTEINS (HB)
HANDBOOK OF FOOD PROTEINS (PB)
HANDBOOK OF HYDROCOLLOIDS
HANDBOOK OF HYDROCOLLOIDS (HB)
HANDBOOK OF HYDROCOLLOIDS (HB)
HANDBOOK OF HYDROCOLLOIDS (HB)
HANDBOOK OF INDUSTRIAL WATER SOLUBLE POLYMERS
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HYALURONAN
INNOVATION AND TECHNOLOGY TRANSFER IN JAPAN AND EUROPE
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MACHIAN RELATIVITY (PB)
NEW FIBERS
NEW FIBERS (HB)
NEW MILLENNIUM FIBERS
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RECENT ADVANCES IN ENVIRONMENTALLY COMPATIBLE POLYMERS (HB)
RECENT DEVELOPMENTS IN ION EXCHANGE (HB)
RECENT DEVELOPMENTS IN ION EXCHANGE (HB)
RECENT DEVELOPMENTS IN ION EXCHANGE (PB)
RENEWABLE RESOURCES FOR FUNCTIONAL POLYMERS AND BIOMATERIALS
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THE CHEMISTRY AND PROCESSING OF WOOD AND PLANT FIBROUS MATERIAL (HB)
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