Beschreibung:
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.
Chemical and Physiochemical Characterisation; Emulsions, Foams and Films; Encapsulation and Controlled Release; Health Aspects; Product Formulation;