Gums and stabilisers for the food industry 15
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 recogn...
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| Corporate Author | |
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| Other Authors | , |
| Format | Electronic eBook |
| Language | English |
| Published |
Cambridge :
RSC Pub.,
©2010.
|
| Series | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 325. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781849730747 1849730741 9781628704662 1628704667 9781847551993 1847551998 |
| Physical Description | 1 online resource (xiii, 440 pages) : illustrations |
Cover
| Summary: | 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. |
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| Item Description: | "Proceedings of the 15th Gums and Stabilisers for the Food Industry Conference held on 22nd - 26th June 2009 at Glyndwr University, Wrexham, UK"--Title page verso |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781849730747 1849730741 9781628704662 1628704667 9781847551993 1847551998 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
| Physical Description: | 1 online resource (xiii, 440 pages) : illustrations |