GUMS AND STABILISERS FOR THE FOOD INDUSTRY by Peter A. Williams (Editor), Glyn O. Phillips (Editor) ( 9781849738835 ) - Books & Audio Books at Pickabook.co.uk

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Title:

GUMS AND STABILISERS FOR THE FOOD INDUSTRY
THE CHANGING FACE OF FOOD MANUFACTURE: THE ROLE OF HYDROCOLLOIDS

Volume:

Volume 17

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:

1849738831

ISBN 13:

9781849738835

Availability:

Reprinting. This item may be subject to delays or cancellation.

Stock:

Currently 0 available

Publisher:

ROYAL SOCIETY OF CHEMISTRY

Pub. date:

16 April, 2014

Series:

Special Publications 346

Pages:

404

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 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.

Illustrations:

illustrations

Publication:

UK

Imprint:

Royal Society of Chemistry

Returns:

Returnable

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