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Gums and stabilisers for the food industry 13 /
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use...
| Clasificación: | Libro Electrónico |
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| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
RSC Pub.,
©2006.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, including rheological investigation and AFM studies * Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles * T. |
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| Descripción Física: | 1 online resource (xiii, 495 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781680153705 1680153706 |