Books in Gums gels and gelling agents

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Gums and Stabilisers for the Food Industry 10

• 1st Edition
• April 28, 2000
• Peter A. Williams + 1 more
• English
• eBook 978-1-84569-835-5

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The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.

Gums and Stabilisers for the Food Industry 9

• 1st Edition
• July 1, 1998
• Peter A. Williams + 1 more
• English
• eBook 978-1-84569-836-2

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This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.

Industrial Gums

• 3rd Edition
• December 21, 1992
• James N. BeMiller + 1 more
• English
• eBook 978-0-08-092654-4

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This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.