Gums and Stabilisers for the Food Industry 10: Rsc

by Peter A. Williams and Glyn O. Phillips

Bringing together scientists, producers and users of food hydrocolloids, this book presents the latest research findings in the field. Areas covered include polysaccharide characterisation and gelation, interactions in mixed biopolymer systems, the behaviour of polysaccharides in high solid systems and the influence of proteins on emulsification. Current topical issues such as market trends, genetic and enzymic modification are also discussed. Fulfilling an important need, this latest addition to a well-respected series will be welcomed by academics and industrialists alike.

• Format: Hardcover
• Language: English
• ISBN: 0854048200
• ISBN13: 9780854048205
• Release Date: June 2000
• Publisher: Royal Society of Chemistry
• Length: 480 Pages
• Dimensions: 6.1" x 9.2"