Gums and stabilisers for the food industry 6

著者

書誌事項

Gums and stabilisers for the food industry 6

edited by Glyn O. Phillips, P.A. Williams, and David J. Wedlock

IRL Press at Oxford University Press, c1992

  • : hdbk

タイトル別名

Gums & stabilisers for the food industry 6

大学図書館所蔵 件 / 全4件

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注記

"Proceedings of the 6th International Conference held at Wrexham, Clwyd, Wales, July 1991."

Spine title: Gums & stabilisers for the food industry 6

Includes bibliographical references and index

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内容説明・目次

内容説明

This sixth volume in the Gums and Stabilisers series is based on the 6th Wrexham Conference which took place in July 1991. As such it reflects the new trends and concerns which are associated with the industry, placing major emphasis on the practical aspects of the subject, and integrating the knowledge of the academic researcher with the experience of the producer. This volume provides a most comprehensive coverage of the subject, written by the leading scientists in the field. It will be of interest to suppliers, producers, research scientists, and technologists in this important area of the food industry.

目次

  • 1. Structure and Rheology
  • 2. Synergism
  • 3. Processing
  • 4. Emulsion stabilisation
  • 5. Low calorie products
  • 6. Novel functionality and techniques

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