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Gums and Stabilisers for the Food Industry 11
Engelsk Hardback
SPAR
kr 149
Gums and Stabilisers for the Food Industry 11
Engelsk Hardback
The 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.
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The 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.
Produktdetaljer
Sprog: Engelsk
Sider: 380
ISBN-13: 9780854048366
Indbinding: Hardback
Udgave:
ISBN-10: 0854048367
Kategori: Kolloidkemi
Udg. Dato: 30 apr 2002
Længde: 0mm
Bredde: 234mm
Højde: 156mm
Oplagsdato: 30 apr 2002
Forfatter(e):
Forfatter(e)


Kategori Kolloidkemi


Sprog Engelsk


Indbinding Hardback


Sider 380


Udgave


Længde 0mm


Bredde 234mm


Højde 156mm

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