Gums and Stabilisers for the Food Industry 12
Download or Read eBook Gums and Stabilisers for the Food Industry 12 PDF written by Glyn O Phillips and published by Royal Society of Chemistry. This book was released on 2009-10-21 with total page 620 pages. Available in PDF, EPUB and Kindle.
| Author | : Glyn O Phillips |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 620 |
| Release | : 2009-10-21 |
| ISBN-10 | : 9781847551214 |
| ISBN-13 | : 1847551211 |
| Rating | : 4/5 (14 Downloads) |
Book Synopsis Gums and Stabilisers for the Food Industry 12 by : Glyn O Phillips
Book excerpt: 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 academia.
