Gums and stabilisers for the food industry, 17, The changing face of food manufacture: The role of hydrocolloids: = Changing face of food manufacture
Saved in:
| Other Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge
Royal Society of Chemistry
2014
|
| Series: | Special publication (Royal Society of Chemistry (Great Britain))
Number 346 |
| Subjects: | |
| Online Access: | FAW01 FAW02 |
| Item Description: | Includes index Online resource; title from title description page (RSC, viewed Apr. 17, 2014) |
| Physical Description: | 1 online resource |
| ISBN: | 9781782621300 178262130X 9781680158076 1680158074 9781849738835 1849738831 |
Staff View
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| 245 | 1 | 0 | |a Gums and stabilisers for the food industry, 17, The changing face of food manufacture: The role of hydrocolloids |b = Changing face of food manufacture |c [edited by] Peter Williams, Glyn Phillips |
| 246 | 1 | 3 | |a Changing face of food manufacture |
| 246 | 1 | 1 | |a Changing face of food manufacture |
| 264 | 1 | |a Cambridge |b Royal Society of Chemistry |c 2014 | |
| 300 | |a 1 online resource | ||
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| 490 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) |v Number 346 | |
| 500 | |a Includes index | ||
| 500 | |a Online resource; title from title description page (RSC, viewed Apr. 17, 2014) | ||
| 505 | 8 | |a The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science | |
| 505 | 8 | |a ""Title Page ""; ""Preface""; ""Acknowledgements""; ""Sponsors""; ""ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES""; ""RHEOLOGICAL PROPERTIES""; ""EMULSIONS, FOAMS AND FILMS""; ""Subject Index"" | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Hydrocolloids |2 fast | |
| 650 | 4 | |a Food additives / Congresses | |
| 650 | 4 | |a Gums and resins / Congresses | |
| 650 | 4 | |a Hydrocolloids / Congresses | |
| 650 | 4 | |a Stabilizing agents / Congresses | |
| 650 | 4 | |a Hydrocolloids |a Food industry and trade | |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |2 gnd-content | |
| 700 | 1 | |a Williams, Peter |4 edt | |
| 700 | 1 | |a Phillips, Glyn O. |4 edt | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |a Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids |
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Record in the Search Index
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| author2 | Williams, Peter Phillips, Glyn O. |
| author2_role | edt edt |
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| author_facet | Williams, Peter Phillips, Glyn O. |
| building | Verbundindex |
| bvnumber | BV043780771 |
| collection | ZDB-4-EBA |
| contents | The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science ""Title Page ""; ""Preface""; ""Acknowledgements""; ""Sponsors""; ""ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES""; ""RHEOLOGICAL PROPERTIES""; ""EMULSIONS, FOAMS AND FILMS""; ""Subject Index"" |
| ctrlnum | (ZDB-4-EBA)ocn876894268 (OCoLC)876894268 (DE-599)BVBBV043780771 |
| dewey-full | 664/.06 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.06 |
| dewey-search | 664/.06 |
| dewey-sort | 3664 16 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV043780771 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:34:55Z |
| institution | BVB |
| isbn | 9781782621300 178262130X 9781680158076 1680158074 9781849738835 1849738831 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029191831 |
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| publishDate | 2014 |
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| publisher | Royal Society of Chemistry |
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| series2 | Special publication (Royal Society of Chemistry (Great Britain)) |
| spelling | Gums and stabilisers for the food industry, 17, The changing face of food manufacture: The role of hydrocolloids = Changing face of food manufacture [edited by] Peter Williams, Glyn Phillips Changing face of food manufacture Cambridge Royal Society of Chemistry 2014 1 online resource txt rdacontent c rdamedia cr rdacarrier Special publication (Royal Society of Chemistry (Great Britain)) Number 346 Includes index Online resource; title from title description page (RSC, viewed Apr. 17, 2014) The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science ""Title Page ""; ""Preface""; ""Acknowledgements""; ""Sponsors""; ""ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES""; ""RHEOLOGICAL PROPERTIES""; ""EMULSIONS, FOAMS AND FILMS""; ""Subject Index"" TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast Hydrocolloids fast Food additives / Congresses Gums and resins / Congresses Hydrocolloids / Congresses Stabilizing agents / Congresses Hydrocolloids Food industry and trade (DE-588)1071861417 Konferenzschrift gnd-content Williams, Peter edt Phillips, Glyn O. edt Erscheint auch als Druck-Ausgabe Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids |
| spellingShingle | Gums and stabilisers for the food industry, 17, The changing face of food manufacture: The role of hydrocolloids = Changing face of food manufacture The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science ""Title Page ""; ""Preface""; ""Acknowledgements""; ""Sponsors""; ""ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES""; ""RHEOLOGICAL PROPERTIES""; ""EMULSIONS, FOAMS AND FILMS""; ""Subject Index"" TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast Hydrocolloids fast Food additives / Congresses Gums and resins / Congresses Hydrocolloids / Congresses Stabilizing agents / Congresses Hydrocolloids Food industry and trade |
| subject_GND | (DE-588)1071861417 |
| title | Gums and stabilisers for the food industry, 17, The changing face of food manufacture: The role of hydrocolloids = Changing face of food manufacture |
| title_alt | Changing face of food manufacture |
| title_auth | Gums and stabilisers for the food industry, 17, The changing face of food manufacture: The role of hydrocolloids = Changing face of food manufacture |
| title_exact_search | Gums and stabilisers for the food industry, 17, The changing face of food manufacture: The role of hydrocolloids = Changing face of food manufacture |
| title_full | Gums and stabilisers for the food industry, 17, The changing face of food manufacture: The role of hydrocolloids = Changing face of food manufacture [edited by] Peter Williams, Glyn Phillips |
| title_fullStr | Gums and stabilisers for the food industry, 17, The changing face of food manufacture: The role of hydrocolloids = Changing face of food manufacture [edited by] Peter Williams, Glyn Phillips |
| title_full_unstemmed | Gums and stabilisers for the food industry, 17, The changing face of food manufacture: The role of hydrocolloids = Changing face of food manufacture [edited by] Peter Williams, Glyn Phillips |
| title_short | Gums and stabilisers for the food industry, 17, The changing face of food manufacture: The role of hydrocolloids |
| title_sort | gums and stabilisers for the food industry 17 the changing face of food manufacture the role of hydrocolloids changing face of food manufacture |
| title_sub | = Changing face of food manufacture |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast Hydrocolloids fast Food additives / Congresses Gums and resins / Congresses Hydrocolloids / Congresses Stabilizing agents / Congresses Hydrocolloids Food industry and trade |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food industry and trade Hydrocolloids Food additives / Congresses Gums and resins / Congresses Hydrocolloids / Congresses Stabilizing agents / Congresses Hydrocolloids Food industry and trade Konferenzschrift |
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