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Gums and stabilisers for the food industry 12 /
The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as:""Hydrocolloids as dietary fibre""The role of hydr...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
©2004.
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 294. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 037 | |a T3119 |b Royal Society of Chemistry |n http://www.rsc.org/spr | ||
| 050 | 4 | |a TP453.C65 |b G869 2004 | |
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| 245 | 0 | 0 | |a Gums and stabilisers for the food industry 12 / |c edited by P.A. Williams, G.O. Phillips. |
| 260 | |a Cambridge : |b Royal Society of Chemistry, |c ©2004. | ||
| 300 | |a 1 online resource (xii, 603 pages) : |b illustrations | ||
| 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 no. 294 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Applications of hydrocolloids; Rheological properties of hydrocolloids; Mixed hydrocolloid systems; Chemical, biochemical and physicochemical characterisation of hydrocolloids; Role of hydrocolloids on the stability of emulsions; Hydrocolloids in low moisture systems; Hydrocolloids as dietary fibre: from structure to functionality; Subject Index. | |
| 520 | |a The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as:""Hydrocolloids as dietary fibre""The role of hydrocolloids in controlling the microstructure of foods""The characterisation of hydrocolloids""Rheological properties""The influence of hydrocolloids on emulsion stability""Low moisture systems""Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage. | ||
| 506 | |a University staff and students only. Requires University Computer Account login off-campus. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Gums and resins |v Congresses. | |
| 650 | 0 | |a Stabilizing agents |v Congresses. | |
| 650 | 0 | |a Food additives |v Congresses. | |
| 650 | 0 | |a Hydrocolloids |v Congresses. | |
| 650 | 6 | |a Stabilisants |v Congrès. | |
| 650 | 6 | |a Aliments |x Additifs |v Congrès. | |
| 650 | 6 | |a Hydrocolloïdes |v Congrès. | |
| 650 | 7 | |a Colloid chemistry. |2 bicssc | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food additives |2 fast | |
| 650 | 7 | |a Gums and resins |2 fast | |
| 650 | 7 | |a Hydrocolloids |2 fast | |
| 650 | 7 | |a Stabilizing agents |2 fast | |
| 650 | 7 | |a Aditivos alimentares. |2 larpcal | |
| 650 | 7 | |a Hidrocolóide. |2 larpcal | |
| 655 | 7 | |a Conference papers and proceedings |2 fast | |
| 700 | 1 | |a Williams, Peter A. | |
| 700 | 1 | |a Phillips, Glyn O. | |
| 776 | 0 | 8 | |i Print version: |z 9780854048915 |w (OCoLC)55707153 |
| 830 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) ; |v no. 294. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpGSFI0033/toc |z Texto completo |
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