Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids /
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...
Saved in:
| Corporate Author | |
|---|---|
| Other Authors | , |
| Format | Electronic eBook |
| Language | English |
| Published |
Cambridge :
Royal Society of Chemistry,
2014.
|
| Series | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 346. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781782621300 178262130X 9781680158076 1680158074 9781849738835 1849738831 |
| Physical Description | 1 online resource. |
Cover
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | kn-ocn876894268 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 140417s2014 enk ob 101 0 eng d | ||
| 040 | |a UKRSC |b eng |e rda |e pn |c UKRSC |d UKRSC |d COO |d OCLCF |d E7B |d N$T |d YDXCP |d OCLCO |d OCLCQ |d KNOVL |d EBLCP |d IDEBK |d AGLDB |d MOR |d ZCU |d MERUC |d OCLCQ |d OCLCA |d COD |d MERER |d OCLCO |d OCLCQ |d OCL |d U3W |d STF |d OCLCQ |d VTS |d CEF |d NRAMU |d CRU |d RRP |d OCLCQ |d INT |d VT2 |d UKMGB |d OCLCQ |d WYU |d LVT |d TKN |d OCLCQ |d LEAUB |d DKC |d AU@ |d OCLCQ |d M8D |d UKAHL |d OCLCQ |d OL$ |d OCLCO |d OCLCQ |d OCL |d OCLCQ |d AJS |d OCLCQ |d DKU |d OCLCQ |d UIU |d OCLCO |d OCLCQ |d OCLCO | ||
| 020 | |a 9781782621300 |q (electronic bk.) | ||
| 020 | |a 178262130X |q (electronic bk.) | ||
| 020 | |a 9781680158076 |q (electronic bk.) | ||
| 020 | |a 1680158074 |q (electronic bk.) | ||
| 020 | |z 9781849738835 | ||
| 020 | |z 1849738831 | ||
| 020 | |a 1849738831 | ||
| 020 | |a 9781849738835 | ||
| 024 | 3 | |a 9781849738835 | |
| 035 | |a (OCoLC)876894268 |z (OCoLC)900168160 |z (OCoLC)923689935 |z (OCoLC)961535908 |z (OCoLC)962611297 |z (OCoLC)1062328255 |z (OCoLC)1066537077 |z (OCoLC)1066645883 |z (OCoLC)1228562429 | ||
| 111 | 2 | |a Gums and Stabilisers for the Food Industry Conference |n (17th : |d 2013 : |c Glyndŵr University) | |
| 245 | 0 | 0 | |a Gums and stabilisers for the food industry. |n 17, |p The changing face of food manufacture: The role of hydrocolloids / |c [edited by] Peter Williams, Glyn Phillips. |
| 246 | 3 | 0 | |a Changing face of food manufacture : |b the role of hydrocolloids |
| 264 | 1 | |a Cambridge : |b Royal Society of Chemistry, |c 2014. | |
| 264 | 4 | |c ©2014 | |
| 300 | |a 1 online resource. | ||
| 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 Number 346 | |
| 500 | |a Includes 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 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 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Title Page -- Preface -- Acknowledgements -- Sponsors -- ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES -- RHEOLOGICAL PROPERTIES -- EMULSIONS, FOAMS AND FILMS -- Subject Index | |
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Hydrocolloids. | |
| 650 | 0 | |a Food industry and trade. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Williams, Peter A., |e editor. | |
| 700 | 1 | |a Phillips, Glyn O., |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids. |z 9781849738835 |z 1849738831 |w (OCoLC)879400811 |
| 830 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) ; |v no. 346. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpGSFITCF1/gums-and-stabilisers?kpromoter=marc |y Full text |