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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 |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
2014.
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 346. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 037 | |a 3505:3387 |b Royal Society of Chemistry |n http://www.rsc.org/spr | ||
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| 111 | 2 | |a Gums and Stabilisers for the Food Industry Conference |n (17th : |d 2013 : |c Glyndŵr University) | |
| 245 | 0 | 0 | |a Gums and stabilisers for the food industry. |n 17, |p The changing face of food manufacture: The role of hydrocolloids / |c [edited by] Peter Williams, Glyn Phillips. |
| 246 | 3 | 0 | |a Changing face of food manufacture : |b the role of hydrocolloids |
| 264 | 1 | |a Cambridge : |b Royal Society of Chemistry, |c 2014. | |
| 264 | 4 | |c ©2014 | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Special Publication ; |v Number 346 | |
| 500 | |a Includes index. | ||
| 520 | |a 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. | ||
| 588 | 0 | |a Online resource; title from title description page (RSC, viewed Apr 17, 2014). | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Title Page -- Preface -- Acknowledgements -- Sponsors -- ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES -- RHEOLOGICAL PROPERTIES -- EMULSIONS, FOAMS AND FILMS -- Subject Index | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Hydrocolloids. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 4 | |a Stabilizing agents |v Congresses | |
| 650 | 4 | |a Food additives |v Congresses | |
| 650 | 4 | |a Gums and resins |v Congresses | |
| 650 | 4 | |a Hydrocolloids |v Congresses | |
| 650 | 6 | |a Hydrocolloïdes. | |
| 650 | 7 | |a Colloid chemistry. |2 bicssc | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Hydrocolloids |2 fast | |
| 655 | 7 | |a Conference papers and proceedings |2 fast | |
| 700 | 1 | |a Williams, Peter A., |e editor. | |
| 700 | 1 | |a Phillips, Glyn O., |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids. |z 9781849738835 |z 1849738831 |w (OCoLC)879400811 |
| 830 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) ; |v no. 346. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=3032088 |z Texto completo |
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