Gums and Stabilisers for the Food Industry 7

Hardcover | April 30, 1999

EditorGlyn O. Phillips, P. A. Williams, David J. Wedlock

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This seventh volume covers several of the current scientific and technological problems associated with the fabrication of food products using polysaccharide gums, proteins, and emulsifiers and is based on the 7th Wrexham Conference, which took place in July 1993. It provides comprehensivecoverage of the area and the major themes are polysaccharide characterization, rheological characteristics and synergism, emulsion stability, nutrition and metabolism. Increasingly, new applications in the food industry are drived from recent scientific advances and this volume should be ofinterest to research scientists, producers, suppliers and technologists alike. The material recorded in this volume cannot readily be found elsewhere, since it combines both the scientific and industrial aspects associated with gums and stabilisers.

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This seventh volume covers several of the current scientific and technological problems associated with the fabrication of food products using polysaccharide gums, proteins, and emulsifiers and is based on the 7th Wrexham Conference, which took place in July 1993. It provides comprehensivecoverage of the area and the major themes are ...

P. A. Williams, both at the North East Wales Institute of Higher Education, Deeside, Clwyd. David J. Wedlock, Shell Research, Sittingbourne, Kent.

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Format:HardcoverDimensions:448 pages, 8.66 × 5.71 × 0.1 inPublished:April 30, 1999Publisher:Oxford University Press

The following ISBNs are associated with this title:

ISBN - 10:0199634653

ISBN - 13:9780199634651

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Table of Contents

Part 1: CharacterizationPart 2: Emulsions and FoamsPart 3: ProcessingPart 4: Health and NutritionPart 5: RheologyPart 6: InteractionsPart 7: Applications