Gums and Stabilisers for the Food Industry 18

Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions

AvPeter A Williams,Glyn O Phillips

Inbunden, Engelska, 2016

Del i serien Special Publications

2 169 kr

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Beskrivning

Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015.Topics covered include sustainable and secure foods, healthy food products, innovative manufacture and formulation design as well as active packaging and edible films. Providing a fresh glance on food quality, it is a useful information source for researchers and other professionals in industry and academia and a reference for students of food science.

Produktinformation

Utgivningsdatum:2016-04-14
Mått:156 x 234 x 24 mm
Vikt:711 g
Format:Inbunden
Språk:Engelska
Serie:Special Publications
Antal sidor:352
Förlag:Royal Society of Chemistry
ISBN:9781782623274

Utforska kategorier

Fysikalisk kemi inom Naturvetenskap och teknik
Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Peter A Williams is Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at the North East Wales Institute. Has published over 170 scientific papers and edited over 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids. His research is in the area of physicochemical characterisation, solution properties and interfacial behaviour of both natural and synthetic polymers. Recent work has been involved with the determination of molecular mass distribution using flow field flow fractionation coupled to light scattering, rheological behaviour of polymer solutions and gels, associative and segregative interaction of polysaccharides, development of polysaccharide-protein complexes as novel emulsifiers.