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Gums and Stabilisers for the Food Industry 16: Rsc de Peter A. Williams

Gums and Stabilisers for the Food Industry 16: Rsc: Special Publication, cartea 335

Editat de Peter A. Williams, Glyn O. Phillips
en Limba Engleză Hardback – 8 mar 2012
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 16 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. The areas covered are: - New hydrocolloid technologies - Hydrocolloids in focus - New hydrocolloid design - Hydrocolloids for health and wellbeing This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
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Specificații

ISBN-13: 9781849733588
ISBN-10: 1849733589
Pagini: 442
Ilustrații: black & white illustrations
Dimensiuni: 157 x 242 x 33 mm
Greutate: 0.9 kg
Editura: Royal Society Of Chemistry
Seria Special Publication

Cuprins

Nature and Function of Hydrocolloids; New Hydrocolloid Design; Hydrocolloids in Focus; Functionality in Relation to Food Texture and Hydrocolloids for Health and Wellbeing; New Hydrocolloid Technologies; Subject Index

Notă biografică

Professor Williams is the Academic Leader for Material & Analytical Science and is Director of the Centre for Water Soluble Polymers. He is a graduate of the North East Wales Institute and was awarded a PhD from the University of Salford in 1982 and a DSc in 2009. He is a fellow of the Royal Society of Chemistry. He has over 30 years of experience in the synthesis, physicochemical characterisation, solution and interfacial properties of polysaccharides and other water soluble polymers. He has published over 180 research papers and edited over 30 books. Professor Phillips is currently Chairman of Research Transfer Ltd, Phillips Hydocolloids Research Ltd, the Cellucon and Trusts and the Wrexham Gums and Stabilisers Conferences. He is a Professorial Fellow at the North East Wales Institute (University of Wales) and a Consultant to several industrial organisations, including to the Association for the International Promotion of Gums. Professor Phillips graduated from the University of Wales in Chemistry and holds the degrees of Batchelor of Science (B.Sc.), Doctor of Philosophy (Ph.D.) and Doctor of Science (D.Sc)., from this University, and is a Chartered Chemist and Fellow of the Royal Society of Chemistry. The University of Wales conferred upon him (in 1999) the degree of Doctor of Laws (LlD) Honoris Causa for "outstanding contributions to science and education". He has been awarded many other honours. Professor Phillips' research interests have centered upon carbohydrate and biomaterial systems, particularly on food hydrocolloids and medically-related biopolymers of connective tissue. He has published 56 books and (currently) 586 papers in leading scientific journals.

Textul de pe ultima copertă

This series of Conferences was established over twenty five years ago to provide closer interaction between academic and industrial scientists in the field of Food Hydrocolloids. Gums and Stabilisers for the Food Industry 15 captures the latest research findings of leading scientists in their respective fields describing the new advances in the science and technology of hydrocolloids which are used in food and related systems. Some of the topics covered in the book include New hydrocolloid technologies , Hydrocolloids in focus, New hydrocolloid design and Hydrocolloids for health and wellbeing. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science.

Descriere

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.