Gums and stabilisers for the food industry. 16 /
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 recogn...
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
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Cambridge :
Royal Society of Chemistry,
2011.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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 16 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. The areas covered are:- New hydrocolloid technologies- Hydrocolloids in focus- New hydrocolloid design- Hydrocolloids for health and wellbeingThis book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science. |
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| Item Description: | Electronic resource. Includes index. |
| Physical Description: | 1 online resource (1 volume) |
| ISBN: | 1849734550 9781849734554 |
| DOI: | 10.1039/9781849734554 |