| Gums and Stabilisers for the Food Industry 15 Edition. Edition Contributor(s): Williams, Peter A. (Editor), Phillips, Glyn O. (Editor) |
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ISBN: 1847551998 ISBN-13: 9781847551993 Publisher: Royal Society of Chemistry OUR PRICE: $159.60 Product Type: Hardcover - Other Formats Published: December 2009 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Science | Chemistry - Industrial & Technical - Technology & Engineering | Chemical & Biochemical |
| Dewey: 664.06 |
| LCCN: 2010290960 |
| Series: Special Publication |
| Physical Information: 1.13" H x 6.21" W x 9.47" (1.58 lbs) 454 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: This series of Conferences was established over twenty five years ago to provide closer interaction between academic and industrial scientists in the field of Food Hydrocolloids. Gums and Stabilisers for the Food Industry 15 captures the latest research findings of leading scientists in their respective fields describing the new advances in the science and technology of hydrocolloids which are used in food and related systems. Some of the topics covered in the book include formulating biofunctionality into foods, the impact of physical and chemical structures on biofunctionality, technofunctionality of hydrocolloids and theor impact on food structure, innovations and future opportunities, emulsification, encapsulation and controlled delivery and crossing the food/non-food divide. 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. |