Gums and stabilisers for the food industry 12 / Edited by Glyn O. Phillips, Peter A. Williams

Contributor(s):

Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Series: Special publication ; v. 294Publisher: Cambridge : Royal Society of Chemistry, 2007Description: 1 Online-Ressource (610 p)ISBN:

1847551211
9781847551214

ISSN:

2042-0625

Subject(s):

DOI: DOI: 10.1039/9781847551214Online resources:

Summary: DocumentSummary: With its wide breadth of coverage, this text will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia, 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 academiaSummary: Applications of hydrocolloids-- Rheological properties of hydrocolloids-- Mixed hydrocolloid systems-- Chemical, biochemical and physicochemical characterisation of hydrocolloids-- Role of hydrocolloids on the stability of emulsions-- Hydrocolloids in low moisture systems-- Hydrocolloids as dietary fibre: from structure to functionality-- Subject Index.PPN: PPN: 1672447119Package identifier: Produktsigel: ZDB-1-RSE

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