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Gums and Stabilisers for the Food Industry 9780199634651

Gums and Stabilisers for the Food Industry

ISBN-10: 0199634653
ISBN-13: 9780199634651
PUBLISHER: Oxford University Press
Also available at Amazon.com
Note: Not guaranteed to come with supplemental materials (access codes, CDs, DVDs)
Product Description: This seventh volume covers several of the current scientific and technological problems associated with the fabrication of food products using polysaccharide gums, proteins, and emulsifiers and is based on the 7th Wrexham Conference, which took place in July 1993. It provides comprehensivecoverage of the area and the major themes are polysaccharide characterization, rheological characteristics and synergism, emulsion stability, nutrition and metabolism. Increasingly, new applications in the food industry are drived from recent scientific advances and this volume should be ofinterest to research scientists, producers, suppliers and technologists alike. The material recorded in this volume cannot readily be found elsewhere, since it combines both the scientific and industrial aspects associated with gums and stabilisers.

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PUBLICATION DATE:
PAGES: 448
CATEGORY: Business & Economics, Technology & Engineering
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