Gums And Stabilisers For The Food Industry 14: Rsc (special Publications)
by Glyn O Phillips /
2008 / English / PDF
161.6 MB Download
The science and technology of hydrocolloids used in food and
related systems has seen many new developments and advances over
recent years. This book presents the latest research from leading
experts in the field. Some of the topics covered within this book
include biochemical characterisation, the use of antibodies,
immunostaining and enzyme hydrolysis, chemical and physicochemical
characterization, engineering food microstructure, the role of
biopolymers in the formation of emulsions and foams, hydrocolloids
and health aspects. This book will be a useful reference for
researchers and other professionals in industry and academia,
particularly those involved directly with food science.
The science and technology of hydrocolloids used in food and
related systems has seen many new developments and advances over
recent years. This book presents the latest research from leading
experts in the field. Some of the topics covered within this book
include biochemical characterisation, the use of antibodies,
immunostaining and enzyme hydrolysis, chemical and physicochemical
characterization, engineering food microstructure, the role of
biopolymers in the formation of emulsions and foams, hydrocolloids
and health aspects. This book will be a useful reference for
researchers and other professionals in industry and academia,
particularly those involved directly with food science.
