Close Icon
 
Scheduled maintenance work on Thursday 19th January 2016 between 00:00 and 06:00 hours (GMT)
One of our internet service providers will be performing maintenance upgrade work on their network which means you may experience an intermittent reduction in performance, with the possibility of our publishing platform services being offline temporarily. If you have any questions, please use the feedback button on this page. We apologise for any inconvenience this might cause and thank you for your patience.

Gums and Stabilisers for the Food Industry 15

Editors: Peter A Williams, Glyn O Phillips

Publication Details

Print publication date: 11 Dec 2009
Copyright: 2010
Print ISBN: 978-1-84755-199-3
PDF eISBN: 978-1-84973-074-7
DOI:10.1039/9781849730747

Description

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 15 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the Glyndwr University, Wrexham, UK in June 2009. The areas covered are: - Structure and characterisation - Technofunctionality - Mixed hydrocolloid systems - Food applications - Hydrocolloids and health - Hydrogels for medical applications This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

*Exclusive of taxes.
This book contains 454 pages.