This series of Conferences was established over twenty five years ago to provide closer interaction between academic and industrial scientists in the fieldof Food Hydrocolloids. Gums and Stabilisers for the Food Industry 15 capturesthe latest research findings of leading scientists in their respective fieldsdescribing 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 new hydrocolloid technologies, hydrocolloids in focus, new hydrocolloid design and hydrocolloids for health and wellbeing. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science. INDICE: Nature and Function of Hydrocolloids; New Hydrocolloid Design; Hydrocolloids in Focus; Functionality in Relation to Food Texture and Hydrocolloids for Health and Wellbeing; New Hydrocolloid Technologies; Index
- ISBN: 978-1-84973-358-8
- Editorial: Royal Society of Chemistry
- Encuadernacion: Cartoné
- Páginas: 450
- Fecha Publicación: 15/12/2011
- Nº Volúmenes: 1
- Idioma: Inglés