Gums and Stabilisers for the Food Industry 14
Book Details
Format
Hardback or Cased Book
Book Series
Special Publications
ISBN-10
0854044612
ISBN-13
9780854044610
Publisher
Royal Society of Chemistry
Imprint
Royal Society of Chemistry
Country of Manufacture
GB
Country of Publication
GB
Publication Date
May 19th, 2008
Print length
600 Pages
Weight
1,150 grams
Dimensions
23.40 x 15.60 x 3.30 cms
Product Classification:
Colloid chemistryFood & beverage technology
Ksh 21,600.00
Publisher Out of Stock
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Quality
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A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, chemical and physicochemical characterization, engineering food microstructure, the role of biopolymers in the formation of emulsions and foams, hydrocolloids and health aspects. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science.
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