Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Gums and Stabilisers for the Food Industry 16

Gums and Stabilisers for the Food Industry 16

Williams, Peter A.
Phillips, Glyn O.

Hardcover

Series: Special Publications, Book 335

Technology & EngineeringChemistry

ISBN10: 1849733589
ISBN13: 9781849733588
Publisher: Royal Society Of Chemistry
Published: Mar 9 2012
Pages: 442
Weight: 1.99
Height: 1.31 Width: 6.19 Depth: 9.52
Language: English

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.

6 different editions

Also available

Also from

Williams, Peter A.

View All

Also in

Technology & Engineering

View All