| Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions Contributor(s): Williams, Peter A. (Editor), Phillips, Glyn O. (Editor) |
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ISBN: 1782623272 ISBN-13: 9781782623274 Publisher: Royal Society of Chemistry OUR PRICE: $166.25 Product Type: Hardcover - Other Formats Published: April 2016 |
| Additional Information |
| BISAC Categories: - Science | Chemistry - Industrial & Technical - Technology & Engineering | Chemical & Biochemical - Technology & Engineering | Food Science - General |
| Dewey: 664.06 |
| Series: Special Publications |
| Physical Information: 1" H x 6.4" W x 9.4" (1.50 lbs) 366 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Describing the latest research advances in the science and technology of hydrocolloids which are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015. Topics covered include sustainable and secure foods, healthy food products, innovative manufacture and formulation design as well as active packaging and edible films. Providing a fresh glance on food quality, it is a useful information source for researchers and other professionals in industry and academia and a reference for students of 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. |