Bringing together scientists, producers and users of food hydrocolloids, this book presents the latest research findings in the field. Areas covered include polysaccharide characterisation and gelation, interactions in mixed biopolymer systems, the behaviour of polysaccharides in high solid systems and the influence of proteins on emulsification. Current topical issues such as market trends, genetic and enzymic modification are also discussed. Fulfilling an important need, this latest addition to a well-respected series will be welcomed by academics and industrialists alike.
Rezensionen / Stimmen
"... strongly recommend ... to anyone interested in hydrocolloid ingredients or food product formulation ..." * Food Hydrocolloids, 15, 2000, 615 * "Recommended to all who want to learn of recent developments in the important area of the science and technology of food gums and stabilisers." * Food Australia, 53, (9), September 2001, p 406 * "... a very good source for scientists as well as for all persons working on problems of the development of new products." * Nahrung-Food, Vol 45, 2001, No 1, 2 * " ... a valuable reference ... highly recommended." * Carbohydrate Polymers, 46, 2001, p 394 *
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Food Scientists
Produkt-Hinweis
Illustrationen
Maße
Höhe: 234 mm
Breite: 156 mm
ISBN-13
978-0-85404-820-5 (9780854048205)
Schweitzer Klassifikation
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.
Polysaccharide Characterisation; Polysaccharide Gelation; Mixed Biopolymer Systems; High Solid Systems; Proteins and Emulsions; Recent Developments, Future Trends; Subject Index.
