skip to content
Gums and stabilisers for the food industry 13 Preview this item
ClosePreview this item
Checking...

Gums and stabilisers for the food industry 13

Author: Glyn O Phillips; Peter A Williams
Publisher: Cambridge : Royal Society of Chemistry, ©2006.
Series: Special publication (Royal Society of Chemistry (Great Britain)), no. 303.
Edition/Format:   eBook : Document : Conference publication : EnglishView all editions and formats
Summary:
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  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Electronic books
Conference papers and proceedings
Congresses
Additional Physical Format: Print version:
(DLC) 2008530519
(OCoLC)71807551
Material Type: Conference publication, Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Glyn O Phillips; Peter A Williams
ISBN: 9781847555359 1847555357
OCLC Number: 235596687
Notes: "The proceedings of the 13th Gums and Stabilisers for the Food Industry conference held on 20-24 June 2005 at NEWI, Wrexham, UK"--Title page verso.
Description: 1 online resource (xiii, 495 pages) : illustrations.
Contents: The Food Hydrocolloids Trust Medal lecture --
Overview of hydrocolloids --
Biochemical, chemical and physicochemical characterisation --
Engineering microstructure --
Emulsions and foams --
Application in foods and beverages --
Organoleptic aspects --
Hydrocolloids for health.
Series Title: Special publication (Royal Society of Chemistry (Great Britain)), no. 303.
Responsibility: edited by Peter A. Williams, Glyn O. Phillips.

Abstract:

A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.  Read more...

Reviews

Editorial reviews

Publisher Synopsis

A fresh glance on food quality and should be helpful not only for people working in the food industry but also as a useful handbook for students. Carbohydrate Polymers 68, 2007, 808-809 (John F Read more...

 
User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/235596687> # Gums and stabilisers for the food industry 13
    a schema:CreativeWork, schema:Book, schema:MediaObject ;
    library:oclcnum "235596687" ;
    library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/476875608#Place/cambridge> ; # Cambridge
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/enk> ;
    schema:about <http://experiment.worldcat.org/entity/work/data/476875608#Topic/chemical_engineering> ; # Chemical Engineering
    schema:about <http://experiment.worldcat.org/entity/work/data/476875608#Topic/technology_&_engineering_food_science> ; # TECHNOLOGY & ENGINEERING--Food Science
    schema:about <http://dewey.info/class/664.06/e22/> ;
    schema:about <http://id.worldcat.org/fast/868334> ; # Colloids
    schema:about <http://id.worldcat.org/fast/930654> ; # Food additives
    schema:about <http://experiment.worldcat.org/entity/work/data/476875608#Topic/science> ; # Science
    schema:about <http://experiment.worldcat.org/entity/work/data/476875608#Topic/engineering_&_applied_sciences> ; # Engineering & Applied Sciences
    schema:about <http://experiment.worldcat.org/entity/work/data/476875608#Topic/chemical_&_materials_engineering> ; # Chemical & Materials Engineering
    schema:about <http://experiment.worldcat.org/entity/work/data/476875608#Topic/food_additives> ; # Food additives
    schema:about <http://experiment.worldcat.org/entity/work/data/476875608#Topic/chemistry> ; # Chemistry
    schema:about <http://experiment.worldcat.org/entity/work/data/476875608#Topic/colloids> ; # Colloids
    schema:bookFormat schema:EBook ;
    schema:contributor <http://viaf.org/viaf/100334337> ; # Peter A. Williams
    schema:contributor <http://viaf.org/viaf/2714568> ; # Glyn O. Phillips
    schema:copyrightYear "2006" ;
    schema:creator <http://experiment.worldcat.org/entity/work/data/476875608#Meeting/gums_and_stabilisers_for_the_food_industry_conference_13th_2005_wrexham_wales> ; # Gums and Stabilisers for the Food Industry Conference (13th : 2005 : Wrexham, Wales)
    schema:datePublished "2006" ;
    schema:description "The Food Hydrocolloids Trust Medal lecture -- Overview of hydrocolloids -- Biochemical, chemical and physicochemical characterisation -- Engineering microstructure -- Emulsions and foams -- Application in foods and beverages -- Organoleptic aspects -- Hydrocolloids for health."@en ;
    schema:description "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."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/476875608> ;
    schema:genre "Conference papers and proceedings"@en ;
    schema:genre "Electronic books"@en ;
    schema:genre "Conference publication"@en ;
    schema:inLanguage "en" ;
    schema:isPartOf <http://experiment.worldcat.org/entity/work/data/476875608#Series/special_publication_royal_society_of_chemistry_great_britain> ; # Special publication (Royal Society of Chemistry (Great Britain)) ;
    schema:isPartOf <http://experiment.worldcat.org/entity/work/data/476875608#Series/special_publication> ; # Special publication ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/71807551> ;
    schema:name "Gums and stabilisers for the food industry 13"@en ;
    schema:productID "235596687" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/235596687#PublicationEvent/cambridge_royal_society_of_chemistry_2006> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/476875608#Agent/royal_society_of_chemistry> ; # Royal Society of Chemistry
    schema:url <http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496390> ;
    schema:url <http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e000xna&AN=496390> ;
    schema:url <http://0-search.ebscohost.com.librarycatalog.vts.edu/login.aspx?direct=true&scope=site&db=nlebk&AN=496390> ;
    schema:url <https://nls.ldls.org.uk/welcome.html?ark:/81055/vdc_100035573266.0x000001> ;
    schema:url <http://ebook.rsc.org/?DOI=10.1039/9781847555359> ;
    schema:url <http://dx.doi.org/10.1039/9781847555359> ;
    schema:workExample <http://dx.doi.org/10.1039/9781847555359> ;
    schema:workExample <http://worldcat.org/isbn/9781847555359> ;
    umbel:isLike <http://bnb.data.bl.uk/id/resource/GBB6G4177> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/235596687> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/476875608#Agent/royal_society_of_chemistry> # Royal Society of Chemistry
    a bgn:Agent ;
    schema:name "Royal Society of Chemistry" ;
    .

<http://experiment.worldcat.org/entity/work/data/476875608#Meeting/gums_and_stabilisers_for_the_food_industry_conference_13th_2005_wrexham_wales> # Gums and Stabilisers for the Food Industry Conference (13th : 2005 : Wrexham, Wales)
    a bgn:Meeting, schema:Event ;
    schema:location <http://experiment.worldcat.org/entity/work/data/476875608#Place/wrexham_wales> ; # Wrexham, Wales)
    schema:name "Gums and Stabilisers for the Food Industry Conference (13th : 2005 : Wrexham, Wales)" ;
    .

<http://experiment.worldcat.org/entity/work/data/476875608#Place/wrexham_wales> # Wrexham, Wales)
    a schema:Place ;
    schema:name "Wrexham, Wales)" ;
    .

<http://experiment.worldcat.org/entity/work/data/476875608#Series/special_publication> # Special publication ;
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/235596687> ; # Gums and stabilisers for the food industry 13
    schema:name "Special publication ;" ;
    .

<http://experiment.worldcat.org/entity/work/data/476875608#Series/special_publication_royal_society_of_chemistry_great_britain> # Special publication (Royal Society of Chemistry (Great Britain)) ;
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/235596687> ; # Gums and stabilisers for the food industry 13
    schema:name "Special publication (Royal Society of Chemistry (Great Britain)) ;" ;
    .

<http://experiment.worldcat.org/entity/work/data/476875608#Topic/chemical_&_materials_engineering> # Chemical & Materials Engineering
    a schema:Intangible ;
    schema:name "Chemical & Materials Engineering"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/476875608#Topic/chemical_engineering> # Chemical Engineering
    a schema:Intangible ;
    schema:name "Chemical Engineering"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/476875608#Topic/engineering_&_applied_sciences> # Engineering & Applied Sciences
    a schema:Intangible ;
    schema:name "Engineering & Applied Sciences"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/476875608#Topic/technology_&_engineering_food_science> # TECHNOLOGY & ENGINEERING--Food Science
    a schema:Intangible ;
    schema:name "TECHNOLOGY & ENGINEERING--Food Science"@en ;
    .

<http://id.worldcat.org/fast/868334> # Colloids
    a schema:Intangible ;
    schema:name "Colloids"@en ;
    .

<http://id.worldcat.org/fast/930654> # Food additives
    a schema:Intangible ;
    schema:name "Food additives"@en ;
    .

<http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e000xna&AN=496390>
    rdfs:comment "from EBSCO Academic Collection" ;
    rdfs:comment "(Unlimited Concurrent Users)" ;
    .

<http://viaf.org/viaf/100334337> # Peter A. Williams
    a schema:Person ;
    schema:familyName "Williams" ;
    schema:givenName "Peter A." ;
    schema:name "Peter A. Williams" ;
    .

<http://viaf.org/viaf/2714568> # Glyn O. Phillips
    a schema:Person ;
    schema:familyName "Phillips" ;
    schema:givenName "Glyn O." ;
    schema:name "Glyn O. Phillips" ;
    .

<http://worldcat.org/isbn/9781847555359>
    a schema:ProductModel ;
    schema:isbn "1847555357" ;
    schema:isbn "9781847555359" ;
    .

<http://www.worldcat.org/oclc/71807551>
    a schema:CreativeWork ;
    schema:description "Print version:" ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/235596687> ; # Gums and stabilisers for the food industry 13
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.