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portada Gums and Stabilisers for the Food Industry 15
Type
Physical Book
Publisher
Author
Year
2009
Language
English
Pages
454
Format
Hardcover
ISBN
1847551998
ISBN13
9781847551993
Edition No.
1
Categories

Gums and Stabilisers for the Food Industry 15

Williams, Peter A. (Author) · Royal Society Of Chemistry · Hardcover

Gums and Stabilisers for the Food Industry 15 - williams, peter a.

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Synopsis "Gums and Stabilisers for the Food Industry 15 "

This series of Conferences was established over twenty five years ago to provide closer interaction between academic and industrial scientists in the field of Food Hydrocolloids. Gums and Stabilisers for the Food Industry 15 captures the latest research findings of leading scientists in their respective fields describing the new advances in the science and technology of hydrocolloids which are used in food and related systems. Some of the topics covered in the book include formulating biofunctionality into foods, the impact of physical and chemical structures on biofunctionality, technofunctionality of hydrocolloids and theor impact on food structure, innovations and future opportunities, emulsification, encapsulation and controlled delivery and crossing the food/non-food divide. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science.

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