Gums and Stabilisers for the Food Industry 8 by Glyn O. Phillips

Gums and Stabilisers for the Food Industry 8

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

Hardcover | September 1, 1996

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This eighth volume in the Gums and Stabilisers series places major emphasis on new and innovative processing methods, particularly hydration, high pressure and high temperature processing. It also covers identificaiton of interactions likely to influence production functionality, notablyincompatibility and phase separation of biopolymers, and describes in some detail new developments in biopolymer characterization. Stabilization of chilled and frozen products is increasingly studied in the scientific arena, and is given a prominent place in this volume.

About The Author

P. A. Williams, both at the North East Wales Institute of Higher Education, Deeside, Clwyd. David J. Wedlock, Shell Research, Thornton Research Centre.
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Details & Specs

Title:Gums and Stabilisers for the Food Industry 8Format:HardcoverDimensions:470 pages, 9.21 × 6.14 × 0.03 inPublished:September 1, 1996Publisher:Oxford University Press

The following ISBNs are associated with this title:

ISBN - 10:0199636273

ISBN - 13:9780199636273

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Table of Contents

The role of hydration processes in product formulationStabilisation of chilled and frozen productsBiopolymer characterisationBiopolymer interactionsIncompatibility and phase spearation of biopolymersPractical applications of mixed biopolymersHigh pressure and high temperature processingFunctionality of hydrocolloids in low moisture productsNew materials and emerging techniques