The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years.
Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: - Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, - Chemical and physicochemical characterisation, including rheological investigation and AFM studies, - Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles, - The role of biopolymers in the formation of emulsions and foams, - Influence of hydrocolloids on organoleptic properties, - The application of hydrocolloids in foods and beverages, - Health aspects.
This book will be a useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.
Being eight, Connor knew a lot. He knew that Mrs. Winters did not like to be interrupted, but he was sure she would appreciate his fact-finding methodsand who wouldn’t want to know more about geckos? He knew he needed the new library book, More All About Dogs,” more than Jane needed to keep sitting on that stooland he only nudged her off so he could reach it. On a day when everything seemed to go wrong, Connor turned out to be the only one who could save the school from a dog-caused Code Yellow!
'Why have GM Foods become so controversial? Comparing GM food politics in the US, Britain, and the European Union, Toke draws on insights from discourse analysis to help explain this basic political struggle of our time. By stressing the interplay between the material and discursive dimensions involved in the shaping of the conflict, the work offers a detailed account that enriches our political understanding of these 'Frankenfoods' on a variety of fronts, in particular the interplay between scientific expertise and citizens politics. Those interested in the 'risk society', both students and specialists, will find much to learn from this perceptive analysis.'
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