rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Gums and stabilisers for the food industry
    part number: 17
    part name: The changing face of food manufacture: The role of hydrocolloids
  title info:
    title: Changing face of food manufacture
    sub title: the role of hydrocolloids
  name:
    name part: Phillips, Glyn O.
    role:
      role term: editor.
  name:
    name part: Williams, Peter A.
    role:
      role term: editor.
  type of resource: text
  genre: bibliography
  genre: conference publication
  genre: Conference papers and proceedings.
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2014
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  abstract: 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 will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
  table of contents: ""Title Page ""; ""Preface""; ""Acknowledgements""; ""Sponsors""; ""ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES""; ""RHEOLOGICAL PROPERTIES""; ""EMULSIONS, FOAMS AND FILMS""; ""Subject Index""
  note: [edited by] Peter Williams, Glyn Phillips.
  note: Includes index.
  note: Includes bibliographical references and index.
  subject:
    topic: Food industry and trade
  subject:
    topic: Hydrocolloids
  subject:
    topic: Food additives
    genre: Congresses
  subject:
    topic: Gums and resins
    genre: Congresses
  subject:
    topic: Hydrocolloids
    genre: Congresses
  subject:
    topic: Stabilizing agents
    genre: Congresses
  subject:
    topic: Colloid chemistry
  subject:
    topic: Food industry and trade
  subject:
    topic: Hydrocolloids
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  classification: TP456.H93
  classification: 664/.06
  related item:
    title info:
      title: Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids
    identifier: (OCoLC)879400811
  related item:
    title info:
      title: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 346
  identifier: 1680158074
  identifier: 178262130X
  identifier: 1849738831
  identifier: 9781680158076
  identifier: 9781782621300
  identifier: 9781849738835
  identifier: 3505:3387 Royal Society of Chemistry
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: UKRSC
    record creation date: 140417
    record change date: 20210308111705.0
    record identifier: in00004358155
    language of cataloging:
      language term: eng