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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 |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
RSC Pub.,
©2006.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Ma 4500 | ||
|---|---|---|---|
| 001 | KNOVEL_ocn655662829 | ||
| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 080708s2006 enka ob 101 0 eng d | ||
| 040 | |a COO |b eng |e pn |c COO |d OCLCQ |d OCLCF |d OCLCO |d KNOVL |d OCL |d OCLCO |d OCLCQ |d IYU |d CEF |d RRP |d WYU |d AU@ |d OCLCQ |d OCL |d LIP |d K6U |d INARC |d OCLCO |d OCLCQ | ||
| 020 | |a 9781680153705 |q (electronic bk.) | ||
| 020 | |a 1680153706 |q (electronic bk.) | ||
| 020 | |z 9780854046737 | ||
| 020 | |z 0854046739 | ||
| 029 | 1 | |a GBVCP |b 830200479 | |
| 035 | |a (OCoLC)655662829 | ||
| 050 | 4 | |a TP453.C65 |b G873 2006 | |
| 082 | 0 | 4 | |a 664/.06 |2 22 |
| 049 | |a UAMI | ||
| 111 | 2 | |a Gums and Stabilisers for the Food Industry Conference |n (13th : |d 2005 : |c Wrexham, Wales) | |
| 245 | 1 | 0 | |a Gums and stabilisers for the food industry 13 / |c edited by Peter A. Williams, Glyn O. Phillips. |
| 260 | |a Cambridge : |b RSC Pub., |c ©2006. | ||
| 300 | |a 1 online resource (xiii, 495 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 | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Gums and Stabilisers for the Industry 13_publicity; i_iv; v_viii; ix_xiv; 001_012; 013_030; 031_040; 041_051; 052_060; 061_070; 071_084; 085_097; 098_104; 105_117; 118_123; 124_131; 132_143; 144_151; 152_158; 159_169; 170_184; 185_192; 193_200; 201_210; 211_226; 227_233; 234_240; 241_247; 248_256; 257_267; 268_274; 275_283; 284_292; 293_307; 308_314; 315_326; 327_334; 335_341; 342_349; 350_360; 361_374; 375_380; 381_394; 395_402; 403_412; 413_420; 421_430; 431_438; 439_448; 449_456; 457_464; 465_475; 476_490; 491_495 | |
| 520 | |a 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. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Colloids |v Congresses. | |
| 650 | 0 | |a Food additives |v Congresses. | |
| 650 | 6 | |a Aliments |x Additifs |v Congrès. | |
| 650 | 7 | |a Colloids. |2 fast |0 (OCoLC)fst00868334 | |
| 650 | 7 | |a Food additives. |2 fast |0 (OCoLC)fst00930654 | |
| 655 | 7 | |a Conference papers and proceedings. |2 fast |0 (OCoLC)fst01423772 | |
| 700 | 1 | |a Phillips, Glyn O. | |
| 700 | 1 | |a Williams, Peter A. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpGSFI0041/toc |z Texto completo |
| 938 | |a Internet Archive |b INAR |n gumsstabilisersf0000unse_o5f7 | ||
| 994 | |a 92 |b IZTAP | ||