Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Gums and Stabilisers for the Food Industry Conference Glyndŵr University
Otros Autores: Williams, Peter A. (Editor ), Phillips, Glyn O. (Editor )
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:
Hydrocolloids.
Food industry and trade.
Stabilizing agents > Congresses
Food additives > Congresses
Gums and resins > Congresses
Hydrocolloids > Congresses
Hydrocolloïdes.
Colloid chemistry.
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade
Hydrocolloids
Conference papers and proceedings
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Title Page
  • Preface
  • Acknowledgements
  • Sponsors
  • ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES
  • RHEOLOGICAL PROPERTIES
  • EMULSIONS, FOAMS AND FILMS
  • Subject Index

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