ENGLISH

Gums and Stabilisers for the Food Industry 12 (Special Publication)

By Peter A Williams , Glyn O Phillips

Book information

Publisher
Royal Society of Chemistry
Year
2004
ISBN
085404891X, 9780854048915
Open Library ID
OL11609955M
Language
english
Format
PDF
Filesize
45 MB (47489570 bytes)
Edition
1
Pages
618\618
Scanned
yes
Time added
2011-08-31 04:54:40

Description

The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.

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