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Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids /
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 recogn...
| Clasificación: | Libro Electrónico |
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| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
2014.
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| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 346. |
| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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 will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science. |
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| Notas: | Includes index. |
| Descripción Física: | 1 online resource. |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781782621300 178262130X 9781680158076 1680158074 1849738831 9781849738835 |