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 Electronic eBook
LanguageEnglish
Published Cambridge : Royal Society of Chemistry, ©2004.
SeriesSpecial 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
Online AccessFull text
ISBN9781847551214
1847551211
9781680153699
1680153692
085404891X
9780854048915
Physical Description1 online resource (xii, 603 pages) : illustrations

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Table of Contents:
  • 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.

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