| Gums and Stabilisers for the Food Industry 16 Contributor(s): Williams, Peter A. (Editor), Phillips, Glyn O. (Editor) |
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ISBN: 1849733589 ISBN-13: 9781849733588 Publisher: Royal Society of Chemistry OUR PRICE: $159.60 Product Type: Hardcover - Other Formats Published: March 2012 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Science | Chemistry - Industrial & Technical - Technology & Engineering | Chemical & Biochemical |
| Dewey: 664.06 |
| Series: Special Publication |
| Physical Information: 1.31" H x 6.19" W x 9.52" (1.99 lbs) 442 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: This book will describe the new advances in the science and technology of hydrocolloids which are used in food and related systems. It will capture the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference in June 2011. Coverage will include: hydrocolloid functionality in relation to food texture; new hydrocolloid technologies; hydrocolloids in focus; new hydrocolloid design and hydrocolloids for health and wellbeing. Not only providing a useful reference for researchers and other professionals in the food industry, it will also have appeal to students in this area. |
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. |