Summary and Info
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 present the latest research from leading experts in the field including: - biochemical characterization- the use of antibodies- immunostaining and enzyme hydrolysis-chemical and physicochemical characterization 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.
More About the Author
Peter J. Williamson (April 20, 1823, Elst, Netherlands - February 15, 1907, Nashville, Tennessee) was a Dutch-American architect.
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