Gums and Stabilisers for the Food Industry 9

1st Edition

Authors: P A Williams Glyn O. Phillips
Hardcover ISBN: 9781855737891
eBook ISBN: 9781845698362
Imprint: Woodhead Publishing
Published Date: 1st July 1998
Page Count: 434
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Description

This 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.

Readership

Food scientists and technologists

Table of Contents

Structural and functional properties of polysaccharides; Protein systems; Functional interactions in mixed biopolymer systems; Processing developments.

Details

No. of pages:
434
Language:
English
Copyright:
© Woodhead Publishing 1998
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781845698362
Hardcover ISBN:
9781855737891

About the Author

P A Williams

Peter A. Williams is a director of the Centre for Water Soluble Polymers.

Affiliations and Expertise

The North East Wales Institute, UK

Glyn O. Phillips

Glyn O. Phillips is Chairman of Phillips Hydrocolloids Research Ltd, UK. Glyn O. Phillips is a internationally renowned expert on hydrocolloids and food proteins. Along with Peter A. Williams he was the founder of the international journal Food Hydrocolloids, founding Directors of the Food Hydrocolloids Trust and the Gums and Stabilisers for the Food Industry Conferences.

Affiliations and Expertise

Phillips Hydrocolloid Research Ltd, UK

Reviews

This 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.