Gums and stabilisers for the food industry 10
Author(s)
Bibliographic Information
Gums and stabilisers for the food industry 10
（Special publication / Royal Society of Chemistry, no. 251）
Royal Society of Chemistry, c2000
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Note
Includes bibliographical references and index
"The proceedings of the tenth International Gums and Stabilisers for the Food Industry: The Past, Present and Future of Food Hydrocolloids conference held at The North East Wales Institute, Wrexham, Wales on 5-9 July 1999"--t.p. verso
Description and Table of Contents
Description
Bringing together scientists, producers and users of food hydrocolloids, this book presents the latest research findings in the field. Areas covered include polysaccharide characterisation and gelation, interactions in mixed biopolymer systems, the behaviour of polysaccharides in high solid systems and the influence of proteins on emulsification. Current topical issues such as market trends, genetic and enzymic modification are also discussed. Fulfilling an important need, this latest addition to a well-respected series will be welcomed by academics and industrialists alike.
Table of Contents
- Polysaccharide Characterisation
- Polysaccharide Gelation
- Mixed Biopolymer Systems
- High Solid Systems
- Proteins and Emulsions
- Recent Developments, Future Trends
- Subject Index.
by "Nielsen BookData"