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Gums and Stabilisers for the Food Industry 16
Gums and Stabilisers for the Food Industry 16

Gums and Stabilisers for the Food Industry 16

Peter A Williams, Glyn O Phillips
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pages
442 pages
language
English
format
PDF
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Gums and Stabilisers for the Food Industry 16

Peter A Williams, Glyn O Phillips
Book details
Table of contents

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 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 wellbeing This 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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Information

Publisher
Royal Society of Chemistry
Year
2012
ISBN
9781849734554
Topic
Technology & Engineering
Subtopic
Food Science
Edition
1

Table of contents