Format:
Online-Ressource (1 online resource (443 p.))
Edition:
Online-Ausg.
ISBN:
9781849734554
,
1849734550
Series Statement:
Special publication no. 335
Content:
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 16 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. The areas covered are: - New hydrocolloid technologies - Hydrocolloids in focus - New hydrocolloid design - Hydrocolloids for health and wellbeing This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
Note:
"Proceedings of the 16th Gums and Stabilisers for the Food Industry Conference held on 28 June-1 July 2011 in Wageningen, The Netherlands"--T.p. verso
,
Includes bibliographical references and index
,
ch. 1. Market overviewch. 2. Mixed hydrocolloid systems -- ch. 3. Hydrocolloid gels -- ch. 4. Emulsions -- ch. 5. Fibres and films -- ch. 6. Microstructure and texture -- ch. 7. Food applications -- ch. 8. Health-related aspects.
Additional Edition:
9781849733588
Additional Edition:
1849733589
Additional Edition:
9781849733588
Additional Edition:
Print version Gums and stabilisers for the food industry 16
Additional Edition:
Druckausg. Gums and Stabilisers for the Food Industry Conference (16 : 2011 : Wageningen) Gums and stabilisers for the food industry 16 Cambridge : RSC Publ., 2012 9781849733588
Language:
English
Keywords:
Lebensmittelindustrie
;
Stabilisator
;
Lebensmittel
;
Hydrokolloid
;
Kongress
;
Electronic books
;
Konferenzschrift
