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Gums and Stabilisers for the Food Industry 15
Gums and Stabilisers for the Food Industry 15 Book Details:
Book Title: | Gums and Stabilisers for the Food Industry 15 |
Author: | Dhawan,Williams |
ISBN-13: | 9781847551993 |
Publication: | Rsc Publishing |
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Gums and Stabilisers for the Food Industry 15 Book Information:
(Topics and chapters covered in detail below):
Overview & Summary ofGums and Stabilisers for the Food Industry 15 Book
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 15 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the Glyndwr University, Wrexham, UK in June 2009. The areas covered are: - Structure and characterisation - Technofunctionality - Mixed hydrocolloid systems - Food applications - Hydrocolloids and health - Hydrogels for medical applications This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
Book Type :
Higher Education Textbooks
Book Binding :
Paperback
Language :
English
Number of Pages :
ISBN - 10 :
1847551998
Gums and Stabilisers for the Food Industry 15 Published On :
Import, 1 Dec 2009
Resource:
Textbooks & Study Guides, Higher Education Textbooks Books for Students, Teachers, Graudates, Professionals and all others
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