Gums and Stabilisers for the Food Industry: Volume 16

    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.

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    Number of Pages: 442
    Format(s): Hardback - ISBN: 9781849733588
    Publication Date:
    Listed in: Colloid chemistry, Food & beverage technology
    Publisher: Royal Society Of Chemistry

    Hardback

    RRP: £119.95

    Sale Price: £74.43

    Save: £45.52 per copy!

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