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 16 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. The areas covered are: – New hydrocolloid technologies – Hydrocolloids in focus – New hydrocolloid design – Hydrocolloids for health and wellbeing This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
Tabella dei contenuti
Nature and Function of Hydrocolloids;
New Hydrocolloid Design;
Hydrocolloids in Focus;
Functionality in Relation to Food Texture and Hydrocolloids for Health and Wellbeing;
New Hydrocolloid Technologies;
Index
Circa l’autore
Peter A Williams is Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at the North East Wales Institute. Has published over 170 scientific papers and edited over 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids. His research is in the area of physicochemical characterisation, solution properties and interfacial behaviour of both natural and synthetic polymers. Recent work has been involved with the determination of molecular mass distribution using flow field flow fractionation coupled to light scattering, rheological behaviour of polymer solutions and gels, associative and segregative interaction of polysaccharides, development of polysaccharide-protein complexes as novel emulsifiers.
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