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Gums and Stabilisers for the Food Industry 11
✍️ Williams, Peter A
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📝 Description: Gums and Stabilisers for the Food Industry 11
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.4
Based on 1 reviews
E
Eatbook Family editorial team
This volume is strictly a technical reference rather than a casual recipe collection, making it a powerful tool for specialists while remaining entirely unsuited for home cooks or culinary enthusiasts looking for kitchen inspiration. It demands a strong foundational knowledge in chemistry and food science to fully appreciate its advanced discussions on rheology and molecular structure. For the general reader or recreational baker, its dense scientific analyses and specialized focus will prove inaccessible and impractical, but for food industry professionals, it is a formidable resource.
