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Gums and Stabilisers for the Food Industry 18

Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions

Peter A Williams editor Glyn O Phillips editor

Format:Hardback

Publisher:Royal Society of Chemistry

Published:14th Apr '16

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

Gums and Stabilisers for the Food Industry 18 cover

Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015.

Topics covered include sustainable and secure foods, healthy food products, innovative manufacture and formulation design as well as active packaging and edible films. Providing a fresh glance on food quality, it is a useful information source for researchers and other professionals in industry and academia and a reference for students of food science.

ISBN: 9781782623274

Dimensions: unknown

Weight: 711g

366 pages