Gums and Stabilisers for the Food Industry 4
Author: Glyn O. Phillips
Publisher:
Published: 1988
Total Pages: 570
ISBN-13:
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Gums and Stabilisers for the Food Industry 11
Author: Peter A Williams
Publisher: Royal Society of Chemistry
Published: 2007-10-31
Total Pages: 377
ISBN-13: 1847551017
DOWNLOAD EBOOKThe breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.
Gums and Stabilisers for the Food Industry 17
Author: Peter Williams
Publisher: Royal Society of Chemistry
Published: 2014-04-03
Total Pages: 405
ISBN-13: 178262130X
DOWNLOAD EBOOKThe 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 is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
Gums and Stabilisers for the Food Industry 12
Author: Glyn O Phillips
Publisher: Royal Society of Chemistry
Published: 2009-10-21
Total Pages: 620
ISBN-13: 1847551211
DOWNLOAD EBOOKThe 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 hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.
Gums and Stabilisers for the Food Industry 10
Author: Peter A. Williams
Publisher: Elsevier
Published: 2000-04-28
Total Pages: 481
ISBN-13: 1845698355
DOWNLOAD EBOOKThe tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.
Gums and Stabilisers for the Food Industry 14
Author: Peter A Williams
Publisher: Royal Society of Chemistry
Published: 2008-05-19
Total Pages: 599
ISBN-13: 1847558313
DOWNLOAD EBOOKThe science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, chemical and physicochemical characterization, engineering food microstructure, the role of biopolymers in the formation of emulsions and foams, hydrocolloids and health aspects. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science.
Gums and Stabilisers for the Food Industry 9
Author: Peter A. Williams
Publisher: Elsevier
Published: 1998-07-01
Total Pages: 444
ISBN-13: 1845698363
DOWNLOAD EBOOKThis work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.
Gums and Stabilisers for the Food Industry 18
Author: Peter A Williams
Publisher: Royal Society of Chemistry
Published: 2016-03-29
Total Pages: 366
ISBN-13: 1782623833
DOWNLOAD EBOOKDescribing 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.
Food Polysaccharides and Their Applications
Author: Alistair M. Stephen
Publisher: CRC Press
Published: 2016-04-19
Total Pages: 750
ISBN-13: 1420015168
DOWNLOAD EBOOKComprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
Gums and Stabilisers for the Food Industry 10
Author: Peter A. Williams
Publisher: Woodhead Publishing
Published: 2000
Total Pages: 484
ISBN-13: 9780854048205
DOWNLOAD EBOOKThe tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.
