Gums and stabilisers for the food industry 13

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use...

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Bibliographic Details
Corporate Author Gums and Stabilisers for the Food Industry Conference Wrexham, Wales
Other Authors Phillips, Glyn O., Williams, Peter A.
Format Electronic eBook
LanguageEnglish
Published Cambridge : RSC Pub., ©2006.
Subjects
Colloids > Congresses.
Food additives > Congresses.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781680153705
1680153706
9780854046737
0854046739
Physical Description1 online resource (xiii, 495 pages) : illustrations

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Summary:The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, including rheological investigation and AFM studies * Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles * T.
Bibliography:Includes bibliographical references and index.
ISBN:9781680153705
1680153706
9780854046737
0854046739
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, 495 pages) : illustrations

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