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Gums and Stabilisers for the Food Industry 15 (Special Publications)
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About Gums And Stabilisers For The Food Industry 15
This series of Conferences was established over twenty five years ago to provide closer interaction between academic and industrial scientists in the field of Food Hydrocolloids. Gums and Stabilisers for the Food Industry 15 captures the latest research findings of leading scientists in their respective fields describing the new advances in the science and technology of hydrocolloids which are used in food and related systems. Some of the topics covered in the book include formulating biofunctionality into foods, the impact of physical and chemical structures on biofunctionality, technofunctionality of hydrocolloids and theor impact on food structure, innovations and future opportunities, emulsification, encapsulation and controlled delivery and crossing the food/non-food divide. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science.
