Gums and stabilisers for the food industry 16 /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Gums and Stabilisers for the Food Industry Conference Wageningen, Netherlands
Otros Autores: Williams, Peter A., Phillips, Glyn O.
Formato: Electrónico Congresos, conferencias eBook
Idioma:Inglés
Publicado: Cambridge, Eng. : RSC Publishing, ©2012.
Colección:Special publication (Royal Society of Chemistry (Great Britain)) ; no. 335.
Temas:
Hydrocolloids > Congresses.
Gums and resins > Congresses.
Stabilizing agents > Congresses.
Food additives > Congresses.
Hydrocolloïdes > Congrès.
Stabilisants > Congrès.
Aliments > Additifs > Congrès.
Colloid chemistry.
TECHNOLOGY & ENGINEERING > Food Science.
Food additives
Gums and resins
Hydrocolloids
Stabilizing agents
Conference papers and proceedings
Acceso en línea:Texto completo
Tabla de Contenidos:
  • ch. 1. Market overview
  • ch. 2. Mixed hydrocolloid systems
  • ch. 3. Hydrocolloid gels
  • ch. 4. Emulsions
  • ch. 5. Fibres and films
  • ch. 6. Microstructure and texture
  • ch. 7. Food applications
  • ch. 8. Health-related aspects.

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