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Gums and stabilisers for the food industry 15 /
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 :
RSC Pub.,
©2010.
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| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 325. |
| 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 15 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the Glyndwr University, Wrexham, UK. |
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| Notas: | "Proceedings of the 15th Gums and Stabilisers for the Food Industry Conference held on 22nd - 26th June 2009 at Glyndwr University, Wrexham, UK"--Title page verso |
| Descripción Física: | 1 online resource (xiii, 440 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781849730747 1849730741 9781628704662 1628704667 |
| Acceso: | University staff and students only. Requires University Computer Account login off-campus. |