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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Williams, Peter A., Phillips, Glyn O.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Royal Society of Chemistry, ©2004.
Colección:Special publication (Royal Society of Chemistry (Great Britain)) ; no. 294.
Temas:
Gums and resins > Congresses.
Stabilizing agents > Congresses.
Food additives > Congresses.
Hydrocolloids > Congresses.
Stabilisants > Congrès.
Aliments > Additifs > Congrès.
Hydrocolloïdes > Congrès.
Colloid chemistry.
TECHNOLOGY & ENGINEERING > Food Science.
Food additives
Gums and resins
Hydrocolloids
Stabilizing agents
Aditivos alimentares.
Hidrocolóide.
Conference papers and proceedings
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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