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Gums and stabilisers for the food industry 12 /

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The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as:""Hydrocolloids as dietary fibre""The role of hydr...

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Bibliographic Details
Other Authors: Phillips, Glyn O., Williams, Peter A.
Format: eBook
Language:English
Published: Cambridge : Royal Society of Chemistry, [2004]
Series:Special publication (Royal Society of Chemistry (Great Britain)) ; no. 294.
Subjects:
Food additives > Congresses.
Gums and resins > Congresses.
Hydrocolloids > Congresses.
Stabilizing agents > Congresses.
Aditivos alimentares.
Colloid chemistry.
Food additives.
Gums and resins.
Hidrocolóide.
Hydrocolloids.
Stabilizing agents.
TECHNOLOGY & ENGINEERING > Food Science.
Electronic book.
Conference papers and proceedings.
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary:The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as:""Hydrocolloids as dietary fibre""The role of hydrocolloids in controlling the microstructure of foods""The characterisation of hydrocolloids""Rheological properties""The influence of hydrocolloids on emulsion stability""Low moisture systems""Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage.
Item Description:Electronic resource.
Physical Description:1 online resource (xii, 603 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:1680153692
1847551211
9781680153699
9781847551214
DOI:10.1039/9781847551214