Gums And Stabilisers For The Food Industry 10
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Gums And Stabilisers For The Food Industry 10
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Author : Peter A. Williams
language : en
Publisher: Woodhead Publishing
Release Date : 2000
Gums And Stabilisers For The Food Industry 10 written by Peter A. Williams and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Science categories.
The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.
Gums And Stabilisers For The Food Industry 10
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Author : P. A. Williams
language : en
Publisher: Woodhead Pub Limited
Release Date : 2000-01-01
Gums And Stabilisers For The Food Industry 10 written by P. A. Williams and has been published by Woodhead Pub Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-01-01 with Technology & Engineering categories.
The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterization, properties and applications of polysaccharides and proteins used in food.
Gums And Stabilisers For The Food Industry 3
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Author : Glyn O. Phillips
language : en
Publisher: Elsevier Science & Technology
Release Date : 1986
Gums And Stabilisers For The Food Industry 3 written by Glyn O. Phillips and has been published by Elsevier Science & Technology this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Colloids categories.
Gums And Stabilisers For The Food Industry 17
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Author : Peter Williams
language : en
Publisher: Royal Society of Chemistry
Release Date : 2014-04-03
Gums And Stabilisers For The Food Industry 17 written by Peter Williams and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-03 with Science categories.
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 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
Gums And Stabilisers For The Food Industry 9
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Author : Peter A. Williams
language : en
Publisher: Elsevier
Release Date : 1998-07-01
Gums And Stabilisers For The Food Industry 9 written by Peter A. Williams and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-07-01 with Technology & Engineering categories.
This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.
Gums And Stabilisers For The Food Industry 12
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Author : Glyn O Phillips
language : en
Publisher: Royal Society of Chemistry
Release Date : 2009-10-21
Gums And Stabilisers For The Food Industry 12 written by Glyn O Phillips and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-21 with Technology & Engineering categories.
The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.
Food Properties Handbook
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Author : M. Shafiur Rahman
language : en
Publisher: CRC Press
Release Date : 2009-05-28
Food Properties Handbook written by M. Shafiur Rahman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-05-28 with Technology & Engineering categories.
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat
Gums And Stabilisers For The Food Industry 14
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Author : Peter A. Williams
language : en
Publisher: Royal Society of Chemistry
Release Date : 2008
Gums And Stabilisers For The Food Industry 14 written by Peter A. Williams and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Science categories.
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 p.
Gums And Stabilisers For The Food Industry 11
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Author : Peter A Williams
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007-10-31
Gums And Stabilisers For The Food Industry 11 written by Peter A Williams and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-31 with Technology & Engineering categories.
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.
Food Hydrocolloids
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Author : K. Nishinari
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Hydrocolloids written by K. Nishinari and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.