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Gums and Stabilisers for the Food Industry 12

Gums and Stabilisers for the Food Industry 12

Hardcover

Series: Special Publications, Book 294

Technology & EngineeringBiology

ISBN10: 085404891X
ISBN13: 9780854048915
Publisher: Royal Society Of Chemistry
Published: May 19 2004
Pages: 618
Weight: 2.29
Height: 1.31 Width: 6.14 Depth: 9.21
Language: English

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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Technology & Engineering