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The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.
Book Synopsis Gums and Stabilisers for the Food Industry 10 by : Peter A. Williams
Download or read book Gums and Stabilisers for the Food Industry 10 written by Peter A. Williams and published by Woodhead Publishing. This book was released on 2000 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.
The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterization, properties and applications of polysaccharides and proteins used in food.
Book Synopsis Gums and Stabilisers for the Food Industry 10 by : P. A. Williams
Download or read book Gums and Stabilisers for the Food Industry 10 written by P. A. Williams and published by Woodhead Pub Limited. This book was released on 2000-01-01 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterization, properties and applications of polysaccharides and proteins used in food.
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 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
Book Synopsis Gums and Stabilisers for the Food Industry 17 by : Peter Williams
Download or read book Gums and Stabilisers for the Food Industry 17 written by Peter Williams and published by Royal Society of Chemistry. This book was released on 2014-04-03 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.
Book Synopsis Gums and Stabilisers for the Food Industry 12 by : Glyn O Phillips
Download or read book Gums and Stabilisers for the Food Industry 12 written by Glyn O Phillips and published by Royal Society of Chemistry. This book was released on 2009-10-21 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.
Book Synopsis Tenth Gums & Stabilisers for the Food Industry Conference by : North E Wales Institute of Higher Education
Download or read book Tenth Gums & Stabilisers for the Food Industry Conference written by North E Wales Institute of Higher Education and published by . This book was released on 2000 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis 10th Gums and Stabilisers for the Food Industry Conference by :
Download or read book 10th Gums and Stabilisers for the Food Industry Conference written by and published by . This book was released on 2000 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.
Book Synopsis Gums and Stabilisers for the Food Industry 11 by : Peter A Williams
Download or read book Gums and Stabilisers for the Food Industry 11 written by Peter A Williams and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.
This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.
Book Synopsis Gums and Stabilisers for the Food Industry 9 by : Peter A. Williams
Download or read book Gums and Stabilisers for the Food Industry 9 written by Peter A. Williams and published by Elsevier. This book was released on 1998-07-01 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.
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.
Book Synopsis Gums and Stabilisers for the Food Industry 14 by : Peter A Williams
Download or read book Gums and Stabilisers for the Food Industry 14 written by Peter A Williams and published by Royal Society of Chemistry. This book was released on 2008-05-19 with total page 599 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Gums and Stabilisers for the Food Industry by : P. A. Williams
Download or read book Gums and Stabilisers for the Food Industry written by P. A. Williams and published by . This book was released on 2000 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt:
