Gums and Stabilisers for the Food Industry 18
Download or Read eBook Gums and Stabilisers for the Food Industry 18 PDF written by Peter A Williams and published by Royal Society of Chemistry. This book was released on 2016-03-29 with total page 366 pages. Available in PDF, EPUB and Kindle.
| Author | : Peter A Williams |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 366 |
| Release | : 2016-03-29 |
| ISBN-10 | : 9781782623830 |
| ISBN-13 | : 1782623833 |
| Rating | : 4/5 (30 Downloads) |
Book Synopsis Gums and Stabilisers for the Food Industry 18 by : Peter A Williams
Book excerpt: 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.
