Handbook of Hydrocolloids

Peter A Williams editor Glyn O Phillips editor

Format:Paperback

Publisher:Elsevier Science Publishing Co Inc

Published:11th Nov '20

Currently unavailable, and unfortunately no date known when it will be back

Handbook of Hydrocolloids cover

Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds.  Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences.

"This manual is a must have reference on hydrocollids that are able to help researchers of the food industry. This edition, carefully updated, examines strudtures, functions, properties, and applications of a wide range of hydrocolloids used in industry food and related ones. The chapters are up to date based on developments and theories on structure, characteristics, and functionalities of hydrocollids." --Ingredienti Alimentari

ISBN: 9780128201046

Dimensions: unknown

Weight: 1890g

1190 pages

3rd edition