Description: Further DetailsTitle: Gums and Stabilisers for the Food Industry 17Condition: NewSubtitle: The Changing Face of Food Manufacture: The Role of HydrocolloidsEAN: 9781849738835ISBN: 9781849738835Publisher: Royal Society of ChemistryFormat: HardbackRelease Date: 04/16/2014Description: The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.Language: EnglishCountry/Region of Manufacture: GBItem Height: 234mmItem Length: 156mmContributor: Peter A Williams (Edited by), Glyn O Phillips (Edited by)Genre: Science Nature & MathBook Series: Special PublicationsAuthor: Peter A WilliamsTopic: Technology & EngineeringItem Width: 24mmItem Weight: 760gRelease Year: 2014 Missing Information?Please contact us if any details are missing and where possible we will add the information to our listing.
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Book Title: Gums and Stabilisers for the Food Industry 17
Title: Gums and Stabilisers for the Food Industry 17
Subtitle: The Changing Face of Food Manufacture: The Role of Hydrocolloids
EAN: 9781849738835
ISBN: 9781849738835
Release Date: 04/16/2014
Release Year: 2014
Country/Region of Manufacture: GB
Contributor: Glyn O Phillips (Edited by)
Genre: Science Nature & Math
Topic: Technology & Engineering
Number of Pages: 404 Pages
Publication Name: Gums and Stabilisers for the Food Industry 17 : The Changing Face of Food Manufacture: the Role of Hydrocolloids
Language: English
Publisher: Royal Society of Real Chemistry, T.H.E.
Subject: Materials Science / General, Food Science, Chemistry / Industrial & Technical, Chemistry / General
Item Height: 0.9 in
Publication Year: 2014
Item Weight: 26.8 Oz
Type: Textbook
Author: Glyn O. Phillips
Item Length: 9.2 in
Subject Area: Technology & Engineering, Science
Series: Special Publications
Item Width: 6.2 in
Format: Hardcover
