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Author Gums and Stabilisers for the Food Industry Conference (13th : 2005 : Wrexham, Wales)

Title Gums and stabilisers for the food industry 13 [electronic resource] / edited by Peter A. Williams, Glyn O. Phillips.

Published Cambridge : Royal Society of Chemistry, c2006.


Location Call No. Status
Physical description 1 online resource (xiii, 495) : ill.
Series Special publication ; no. 303
Special publication (Royal Society of Chemistry (Great Britain)) ; no. 303.
Notes "The proceedings of the 13th Gums and Stabilisers for the Food Industry conference held on 20-24 June 2005 at NEWI, Wrexham, UK"--T.p. verso.
Bibliography Includes bibliographical references and index.
Contents The Food Hydrocolloids Trust Medal lecture -- Overview of hydrocolloids -- Biochemical, chemical and physicochemical characterisation -- Engineering microstructure -- Emulsions and foams -- Application in foods and beverages -- Organoleptic aspects -- Hydrocolloids for health.
Summary The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, including rheological investigation and AFM studies * Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles * The role of biopolymers in the formation of emulsions and foams * Influence of hydrocolloids on organoleptic properties * The application of hydrocolloids in foods and beverages * Health aspects This book will be a useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.
Other author Phillips, Glyn O.
Williams, Peter A.
Subject Colloids -- Congresses.
Food additives -- Congresses.
Food additives.
Electronic books.
Conference proceedings.
ISBN 9781847555359 (electronic bk.)
1847555357 (electronic bk.)
Standard Number 10.1039/9781847555359