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Gums and Stabilisers for the Food Industry 13 by Peter A. Williams
  

Gums and Stabilisers for the Food Industry 13

Part of the Special Publications Series

Synopsis

Gums and Stabilisers for the Food Industry 13 by Peter A. Williams

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 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, 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 This book will be a useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.

Reviews

A fresh glance on food quality and should be helpful not only for people working in the food industry but also as a useful handbook for students. Carbohydrate Polymers 68, 2007, 808-809 (John F Kennedy)


About the Author

Peter A Williams is 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.

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Book Info

Publication date

1st September 2006

Author

Peter A. Williams

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Publisher

Royal Society of Chemistry

Format

Hardback
510 pages

Categories

Food & beverage technology

ISBN

9780854046737

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