This sixth volume in the Gums and Stabilisers series is based on the 6th Wrexham Conference which took place in July 1991. As such it reflects the new trends and concerns which are associated with the industry, placing major emphasis on the practical aspects of the subject, and integrating the knowledge of the academic researcher with the experience of the producer. This volume provides a most comprehensive coverage of the subject, written by the leading scientists
in the field. It will be of interest to suppliers, producers, research scientists, and technologists in this important area of the food industry.
Rezensionen / Stimmen
'the most comprehensive coverage of this subject, currently available... The wide range of topics is intensively covered, including the latest literature. Therefore this outstanding book should be of great interest to all those working with gums and stabilisers - in food product development and research.'
International Food Ingredients, No. 3, April, May 1993 'this is a well written volume which should be of interest to suppliers, technologists, research scientists and producers within this important area of the food industry'
John F. Kennedy/David W. Taylor, Carbohydrate Polymers 21 (1993) 'a well written and edited volume with an excellent index and a useful contents section ... a well written volume which should be of interest to suppliers, technologists, research scientists and producers within this important area of the food industry'
John F. Kennedy/David W. Taylor, Carbohydrate Polymers 21 (1993)
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Illustrationen
halftones, line drawings, and tables
Maße
Höhe: 234 mm
Breite: 156 mm
Gewicht
ISBN-13
978-0-19-963284-8 (9780199632848)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Herausgeber*in
both at the North East Wales Institute of Higher Education, Deeside, Clwyd
Shell Research, Sittingbourne, Kent
1. Structure and Rheology ; 2. Synergism ; 3. Processing ; 4. Emulsion stabilisation ; 5. Low calorie products ; 6. Novel functionality and techniques
