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Item Details
Title:
GUMS AND STABILISERS FOR THE FOOD INDUSTRY
By:
Peter A. Williams, Glyn O. Phillips (Editor)
Format:
Hardback
List price:
£79.95
Our price:
£71.96
Discount:
10
% off
You save:
£7.99
ISBN 10:
0854048367
ISBN 13:
9780854048366
Availability:
Usually dispatched within 1-3 weeks.
Delivery rates
Stock:
Currently
0
available
Publisher:
ROYAL SOCIETY OF CHEMISTRY
Pub. date:
1 April, 2002
Series:
Special Publications v. 278
Pages:
380
Description:
Researchers and other professionals in industry and academia will welcome this title as a source of the very latest information.
Synopsis:
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.
Illustrations:
1, black & white illustrations
Publication:
UK
Imprint:
Royal Society of Chemistry
Returns:
Returnable
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GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 11
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 12
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 13
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 14
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 15
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 6 (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 7 (HB)
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 8 (HB)
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HANDBOOK OF FOOD PROTEINS
HANDBOOK OF FOOD PROTEINS (HB)
HANDBOOK OF FOOD PROTEINS (PB)
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HANDBOOK OF HYDROCOLLOIDS (HB)
HANDBOOK OF HYDROCOLLOIDS (HB)
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HYALURONAN
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LEGAL BASIS OF GLOBAL TISSUE BANKING: A PROACTIVE CLINICAL PERSPECTIVE (HB)
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NEW FIBERS
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NEW MILLENNIUM FIBERS
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RECENT ADVANCES IN ENVIRONMENTALLY COMPATIBLE POLYMERS (HB)
RECENT DEVELOPMENTS IN ION EXCHANGE (HB)
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RENEWABLE RESOURCES FOR FUNCTIONAL POLYMERS AND BIOMATERIALS
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STERILIZATION OF TISSUES USING IONIZING RADIATIONS (HB)
THE BUSINESS OF HOME DAYCARE (PB)
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TIDES OF TIME (PB)
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