ENGLISH

Gums and Stabilisers for the Food Industry 11

By P.A. Williams , G.O. Phillips

Book information

Publisher
Royal Society of Chemistry
Year
2002
ISBN
9780854048366, 0854048367
LCC
TP453.C65 G87 2001
Open Library ID
OL3464085M
Language
english
Format
PDF
Filesize
38 MB (39524615 bytes)
Series
Special Publication (Royal Society of Chemistry (Great Britain)
Edition
1st
Pages
384\384
Library
avaxhome.ws
Time added
2010-05-31 15:29:46

Description

The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field ofhydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterization of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.

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