Gums and Stabilisers for the Food Industry 18

Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions

Inbunden, Engelska, 2016

Av Peter A Williams, Glyn O Phillips, UK) Williams, Peter A (Glyndwr University, UK) Phillips, Glyn O (Phillips Hydrocolloids Research Ltd, Peter A. Williams, Glyn O. Phillips

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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.

Produktinformation

Utgivningsdatum2016-04-14
Mått156 x 234 x 24 mm
Vikt711 g
FormatInbunden
SpråkEngelska
SerieSpecial Publications
Antal sidor352
FörlagRoyal Society of Chemistry
ISBN9781782623274

Tillhör följande kategorier

Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik
Fysikalisk kemi inom Naturvetenskap och teknik

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.