Gums and stabilisers for the food industry 12

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 hydr...

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Bibliographic Details
Other Authors: Williams, Peter A., Phillips, Glyn O.
Format: eBook
Language: English
Published: Cambridge : Royal Society of Chemistry, ©2004.
Series: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 294.
Subjects:
Gums and resins > Congresses.
Stabilizing agents > Congresses.
Food additives > Congresses.
Hydrocolloids > Congresses.
elektronické knihy
electronic books
ISBN: 9781847551214
1847551211
9781680153699
1680153692
085404891X
9780854048915
Physical Description: 1 online resource (xii, 603 pages) : illustrations

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Table of contents

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003 OCoLC
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006 m o d
007 cr cn|||||||||
008 100617s2004 enka ob 101 0 eng d
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020 |a 9781847551214  |q (electronic bk.) 
020 |a 1847551211  |q (electronic bk.) 
020 |a 9781680153699  |q (electronic bk.) 
020 |a 1680153692  |q (electronic bk.) 
020 |z 085404891X 
020 |z 9780854048915  |q (print) 
024 8 |a (WaSeSS)ssj0000384445 
035 |a (OCoLC)642177551  |z (OCoLC)765132049  |z (OCoLC)1065915959  |z (OCoLC)1102276233  |z (OCoLC)1153463805  |z (OCoLC)1155125991  |z (OCoLC)1194832288  |z (OCoLC)1340076750  |z (OCoLC)1391807560  |z (OCoLC)1410733126 
245 0 0 |a Gums and stabilisers for the food industry 12 /  |c edited by P.A. Williams, G.O. Phillips. 
260 |a Cambridge :  |b Royal Society of Chemistry,  |c ©2004. 
300 |a 1 online resource (xii, 603 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Special publication ;  |v no. 294 
504 |a Includes bibliographical references and index. 
505 0 |a Applications of hydrocolloids; Rheological properties of hydrocolloids; Mixed hydrocolloid systems; Chemical, biochemical and physicochemical characterisation of hydrocolloids; Role of hydrocolloids on the stability of emulsions; Hydrocolloids in low moisture systems; Hydrocolloids as dietary fibre: from structure to functionality; Subject Index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Gums and resins  |v Congresses. 
650 0 |a Stabilizing agents  |v Congresses. 
650 0 |a Food additives  |v Congresses. 
650 0 |a Hydrocolloids  |v Congresses. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Williams, Peter A. 
700 1 |a Phillips, Glyn O. 
776 0 8 |i Print version:  |z 9780854048915  |w (OCoLC)55707153 
830 0 |a Special publication (Royal Society of Chemistry (Great Britain)) ;  |v no. 294. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpGSFI0033/gums-and-stabilisers?kpromoter=marc  |y Full text 

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