Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids /

• Corporate Author: Gums and Stabilisers for the Food Industry Conference Glyndŵr University
• Other Authors: Williams, Peter A. (Editor), Phillips, Glyn O. (Editor)
• Format: Electronic eBook
• Language: English
• Published: Cambridge : Royal Society of Chemistry, 2014.
• Series: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 346.
• Subjects: Hydrocolloids.; Food industry and trade.; elektronické knihy; electronic books
• ISBN: 9781782621300; 178262130X; 9781680158076; 1680158074; 9781849738835; 1849738831
• Physical Description: 1 online resource.

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...