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Gums and Stabilisers for the Food Industry 15 Editors: Peter A Williams, Glyn O Phillips



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This book contains 454 pages.

Publication details

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

About this book

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.

From the book series:
Special Publications