| Gums and Stabilisers for the Food Industry 12 Contributor(s): Phillips, Glyn O. (Editor), Williams, Peter A. (Editor) |
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ISBN: 085404891X ISBN-13: 9780854048915 Publisher: Royal Society of Chemistry OUR PRICE: $133.00 Product Type: Hardcover - Other Formats Published: May 2004 Annotation: The latest volume of this successful series captures the latest research findings of leading scientists in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: B7 Hydrocolloids as dietary fibre B7 The role of hydrocolloids in controlling the microstructure of foods B7 The characterisation of hydrocolloids B7 Rheological properties B7 The influence of hydrocolloids on emulsion stability B7 Low moisture systems B7 Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.B7 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Science | Biotechnology - Technology & Engineering | Chemical & Biochemical |
| Dewey: 664.06 |
| LCCN: 2006494633 |
| Series: Special Publication |
| Physical Information: 1.31" H x 6.14" W x 9.21" (2.29 lbs) 618 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia. |
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. |