Gums and Stabilisers for the Food Industry 11
Book Details
Format
Hardback or Cased Book
Book Series
Special Publications
ISBN-10
0854048367
ISBN-13
9780854048366
Publisher
Royal Society of Chemistry
Imprint
Royal Society of Chemistry
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Apr 30th, 2002
Print length
380 Pages
Weight
728 grams
Dimensions
16.50 x 24.20 x 2.90 cms
Product Classification:
Colloid chemistryFood & beverage technology
Ksh 14,400.00
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Researchers and other professionals in industry and academia will welcome this title as a source of the very latest information.
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.
Get Gums and Stabilisers for the Food Industry 11 by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Royal Society of Chemistry and it has pages.
