| Gums and Stabilisers for the Food Industry 14 Contributor(s): Williams, Peter A. (Editor), Phillips, Glyn O. (Editor) |
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ISBN: 0854044612 ISBN-13: 9780854044610 Publisher: Royal Society of Chemistry OUR PRICE: $159.60 Product Type: Hardcover - Other Formats Published: May 2008 Annotation: 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 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Science | Chemistry - Physical & Theoretical |
| Dewey: 664.06 |
| LCCN: 2008428406 |
| Series: Special Publications |
| Physical Information: 1.5" H x 6.1" W x 9.2" (2.30 lbs) 600 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, chemical and physicochemical characterization, engineering food microstructure, the role of biopolymers in the formation of emulsions and foams, hydrocolloids and health aspects. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science. |
Contributor Bio(s): Williams, Peter A.: - Peter A Williams is Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at the North East Wales Institute. Has published over 170 scientific papers and edited over 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids. His research is in the area of physicochemical characterisation, solution properties and interfacial behaviour of both natural and synthetic polymers. Recent work has been involved with the determination of molecular mass distribution using flow field flow fractionation coupled to light scattering, rheological behaviour of polymer solutions and gels, associative and segregative interaction of polysaccharides, development of polysaccharide-protein complexes as novel emulsifiers. |