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Gums and Stabilisers for the Food Industry 14 de Peter A. Williams

Gums and Stabilisers for the Food Industry 14: Special Publication

Editat de Peter A. Williams, Glyn O. Phillips
en Limba Engleză Hardback – 30 apr 2008
The 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.
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Specificații

ISBN-13: 9780854044610
ISBN-10: 0854044612
Pagini: 584
Ilustrații: 1
Dimensiuni: 155 x 234 x 38 mm
Greutate: 1.04 kg
Editura: Royal Society Of Chemistry
Seria Special Publication

Locul publicării:United Kingdom

Cuprins

The Food Hydrocolloids Trust Medal Lecture; Novel Hydrocolloid Functionality; Sensory-Texture Relationships; Hydrocolloid Emulsifiers; Hydrocolloids and health; Innovative Applications; Developments in Characterisation

Notă biografică

Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at the North East Wales Institute. Has published over 170 scientific papers and edited over 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids. His research is in the area of physicochemical characterisation, solution properties and interfacial behaviour of both natural and synthetic polymers. Recent work has been involved with the determination of molecular mass distribution using flow field flow fractionation coupled to light scattering, rheological behaviour of polymer solutions and gels, associative and segregative interaction of polysaccharides, development of polysaccharide-protein complexes as novel emulsifiers. Professor Glyn O. Phillips is Chairman of Research Transfer Ltd and Phillips Hydrocolloids Research Ltd. and a Consultant to numerous industrial companies and research institutes. He was Technical Adviser to the International Atomic Energy Agency. Formerly Executive Principal of the North East Wales Institute of Higher Education (NEWI), he was Professor of Chemistry at the University of Salford and is Visiting Professor at NEWI where the "Glyn O. Phillips Hydrocolloids Research Centre" is located. He is Chairman of The Cellucon Trust, the Gum and Stabilisers Conference Organising Committee and is editor of the journals: Food Hydrocolloids, Advances in Tissue Banking and the International Journal of Cell and Tissue Banking.

Textul de pe ultima copertă

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. Gums and Stabilisers for the Food Industry 14 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the North East Wales Institute in June 2007. The areas covered are: -Hydrocolloids and health -Developments in characterisation -Hydration and rheological properties of hydrocolloids -Interactions in mixed hydrocolloid systems -Hydrocolloid emulsifiers -Sensory - texture relationships -Innovative applications This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

Descriere

A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.