Gums and stabilisers for the food industry 13

Gums and stabilisers for the food industry 13

Gespeichert in:
Bibliographische Detailangaben
Format: Elektronisch E-Book
Sprache:English
Veröffentlicht: Cambridge Royal Society of Chemistry 2006
[distributor] RSC Distribution Services]
Schriftenreihe:Special publication
Schlagworte:
Food additives vCongresses
Gums and resins vCongresses
Hydrocolloids vCongresses
Stabilizing agents vCongresses
Gums and resins > Congresses
Stabilizing agents > Congresses
Food additives > Congresses
Hydrocolloids > Congresses
Lebensmittel
Hydrokolloid
Lebensmittelindustrie
Stabilisator > Chemie
Konferenzschrift > 2005 > Wrexham
Online-Zugang:DE-B768
DE-12
DE-634
DE-526
DE-210
DE-1102
DE-1046
DE-1047
DE-Aug4
DE-1050
DE-M347
DE-92
DE-898
DE-859
DE-860
DE-863
DE-862
DE-2070s
DE-70
DE-128
DE-54
DE-22
DE-155
DE-150
DE-91
DE-384
DE-473
DE-19
DE-355
DE-703
DE-20
DE-29
DE-739
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Beschreibung
Beschreibung:This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, including rheological investigation and AFM studies * Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles * The role of biopolymers in the formation of emulsions and foams * Influence of hydrocolloids on organoleptic properties * The application of hydrocolloids in foods and beverages * Health aspects This book will be a useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science
Beschreibung:1 Online-Ressource (510 p.) 1 col.ill
ISBN:1847555357
9781847555359

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