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Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions Editors: Peter A Williams, Glyn Phillips



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This book contains 352 pages.

Publication details


Print publication date
14 Apr 2016
Copyright year
2016
Print ISBN
978-1-78262-327-4
PDF eISBN
978-1-78262-383-0

About this book

Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015.

Topics covered include sustainable and secure foods, healthy food products, innovative manufacture and formulation design as well as active packaging and edible films. Providing a fresh glance on food quality, it is a useful information source for researchers and other professionals in industry and academia and a reference for students of food science.

From the book series:
Special Publications