ENGLISH

Gums and Stabilisers for the Food Industry 18

By Phillips , Peter A , Glyn; Williams

Book information

Publisher
Royal Society of Chemistry
Year
2016
ISBN
1782623272, 978-1-78262-327-4, 978-1-78262-383-0, 1782623833
DOI
10.1039/9781782623830
Language
english
Format
PDF
Filesize
12 MB (12320045 bytes)
Series
Special Publications
Pages
366\366
Time added
2016-12-07 07:00:00

Description

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.

Similar books