Gums and stabilisers for the food industry 15

• Corporate Author: Gums and Stabilisers for the Food Industry Conference Glyndwr University)
• Other Authors: Williams, Peter A., Phillips, Glyn O.
• Format: eBook
• Language: English
• Published: Cambridge : RSC Pub., ©2010.
• Series: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 325.
• Subjects: Gums and resins > Congresses.; Stabilizing agents > Congresses.; Food additives > Congresses.; elektronické knihy; electronic books
• ISBN: 9781849730747; 1849730741; 9781628704662; 1628704667; 9781847551993; 1847551998
• Physical Description: 1 online resource (xiii, 440 pages) : illustrations
• 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
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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.