Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
Gums and Stabilisers for the Food Industry 12
View through CrossRef
The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.
The Royal Society of Chemistry
Title: Gums and Stabilisers for the Food Industry 12
Description:
The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids.
The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.
Related Results
PERFORMANCE OF LAYING HENS FED DIETS CONTAINING SOYBEAN GUMS, RAPESEED GUMS OR RAPESEED MEALS WITH AND WITHOUT GUMS
PERFORMANCE OF LAYING HENS FED DIETS CONTAINING SOYBEAN GUMS, RAPESEED GUMS OR RAPESEED MEALS WITH AND WITHOUT GUMS
Two experiments were conducted to study the effect of soybean and/or rapeseed gums (SBG and/or RSG) on general performance and mortality of laying hens. In exp. 1 a total of 1824 S...
Gums and Stabilisers for the Food Industry 15
Gums and Stabilisers for the Food Industry 15
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 biofu...
Gums and Stabilisers for the Food Industry 16
Gums and Stabilisers for the Food Industry 16
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 biofu...
British Food Journal Volume 53 Issue 9 1951
British Food Journal Volume 53 Issue 9 1951
In a recent edition of the Ministry's Bulletin, Mr. F. T. Willey, M.P., Parliamentary Secretary to the Ministry of Food, urged that the utmost effort should be made by local author...
Food hygiene and safety practices of food vendors at a University of Technology in Durban
Food hygiene and safety practices of food vendors at a University of Technology in Durban
Introduction: Food vending is becoming a very important and a useful service. Moreover, socioeconomic factors and lifestyle changes forces customers to buy food from street vendors...
Polysaccharide gums: their modulation of carbohydrate and lipid metabolism and role in the treatment of diabetes mellitus
Polysaccharide gums: their modulation of carbohydrate and lipid metabolism and role in the treatment of diabetes mellitus
Abstract
It is well known that the addition of polysaccharide gums, such as guar gum, to a carbohydrate meal reduces post-prandial hyperglycaemia in healthy and diab...
Cash‐based approaches in humanitarian emergencies: a systematic review
Cash‐based approaches in humanitarian emergencies: a systematic review
This Campbell systematic review examines the effectiveness, efficiency and implementation of cash transfers in humanitarian settings. The review summarises evidence from five studi...
The Food Processing Industry
The Food Processing Industry
A central characteristic of the modern food system in much of the world is an increasing distance between producer and consumer. With the rise of the food industry, especially over...