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Gums and stabilisers for the food industry. 11 / edited by Peter A. Williams, Glyn O. Phillips.
- Format:
- Book
- Conference/Event
- Conference Name:
- Gums and Stabilisers for the Food Industry Conference, author.
- Gums and Stabilisers for the Food Industry Conference: Crossing Boundaries
- Series:
- Special publication (Royal Society of Chemistry (Great Britain)) ; Number 278.
- Special publication / Royal Society of Chemistry ; Number 278
- Language:
- English
- Subjects (All):
- Gums and resins--Congresses.
- Gums and resins.
- Stabilizing agents--Congresses.
- Stabilizing agents.
- Food additives--Congresses.
- Food additives.
- Physical Description:
- 1 online resource (377 p.)
- Edition:
- 1st ed.
- Place of Publication:
- Cambridge : RSC Publishing, [2002]
- Language Note:
- English
- Summary:
- 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 hydrocol
- Contents:
- 9780854048366OFC; 9780854048366txt
- Notes:
- Description based upon print version of record.
- Description based on print version record.
- Includes bibliographical references and index.
- ISBN:
- 9781628701272
- 1628701277
- 9781847551016
- 1847551017
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