| Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids Contributor(s): Williams, Peter A. (Editor), Phillips, Glyn O. (Editor) |
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ISBN: 1849738831 ISBN-13: 9781849738835 Publisher: Royal Society of Chemistry OUR PRICE: $159.60 Product Type: Hardcover - Other Formats Published: April 2014 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Chemical & Biochemical - Science | Chemistry - Industrial & Technical - Technology & Engineering | Food Science - General |
| Dewey: 664.06 |
| LCCN: 2016448024 |
| Series: Special Publications |
| Physical Information: 1" H x 6.1" W x 9.7" (1.60 lbs) 404 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists that were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved 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. |