Gums and stabilisers for the food industry 14 /
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the...
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| Other Authors: | , |
| Format: | Conference Proceeding eBook |
| Language: | English |
| Published: |
Cambridge :
RSC Pub.,
2008.
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| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 316. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, chemical and physicochemical characterization, engineering food microstructure, the role of biopolymers in the formation of emulsions and foams, hydrocolloids and health aspects. This book will be a useful reference for researchers and other p. |
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| Item Description: | "Proceedings of the 14th Gums and Stabilisers for the Food Industry Conference held on 18-22 June 2007 at NEWI, Wrexham, UK"--Title page verso. Electronic resource. Title from title screen (viewed on Apr. 24, 2009). |
| Physical Description: | 1 online resource (xii, 584 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1847558313 9781847558312 |
| DOI: | 10.1039/9781847558312 |