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Gums And Stabilisers For The Food Industry 14( Series - Gums And Stabilisers For The Food Industry )
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Publisher: Royal Society Of Chemistry
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Book: Gums And Stabilisers For The Food Industry 14( Series - Gums And Stabilisers For The Food Industry )
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 present the latest research from leading experts in the field including:
- biochemical characterization
- the use of antibodies
- immunostaining and enzyme hydrolysis
-chemical and physicochemical characterization including rheological investigation and AFM studies
- engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles
- the role of biopolymers in the formation of emulsions and foams
- influence of hydrocolloids on organoleptic properties
- the application of hydrocolloids in foods and beverages
- health aspects.
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No Reviews Yet! Be the first one to review this book.Details of Book: Gums And Stabilisers For The Food Industry 14( Series - Gums And Stabilisers For The Food Industry ) Book: Gums And Stabilisers For The Food Industry 14( Series - Gums And Stabilisers For The Food Industry )
Author: Peter A. Williams, Glyn O. Phillips
ISBN:
ISBN-13:
Binding: Hardcover
Publishing Date: 2008/10/01
Publisher: Royal Society Of Chemistry
Number of Pages: 584
Language: English
Author: Peter A. Williams, Glyn O. Phillips
ISBN:
0854044612
ISBN-13:
9780854044610
,978-0854044610
Binding: Hardcover
Publishing Date: 2008/10/01
Publisher: Royal Society Of Chemistry
Number of Pages: 584
Language: English
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Book: Gums And Stabilisers For The Food Industry 14( Series - Gums And Stabilisers For The Food Industry ) by Peter A. Williams, Glyn O. Phillips
ISBN Number: 0854044612, 9780854044610, 978-0854044610