Handbook of Hydrocolloids
Language: English
Published by Elsevier Science, 2020
Series: Book 269 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
- New
Condition: New
£ 451.79
Quantity: Over 20 available
Add to basketItem description from seller
Introduces to food hydrocolloids considering regulatory aspects and functional characteristics Examines the manufacture, structure, function, and applications of over twenty-five hydrocolloids Brings a detailed overview of the fun.
Seller Inventory # 374892274
- Title
- Handbook of Hydrocolloids
- Publisher
- Elsevier Science
- Publication year
- 2020
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0128201045
- ISBN 13
- 9780128201046
- Edition
- 3rd Edition
- Series
- Book 269 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds.
Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences.
- Introduces to food hydrocolloids considering regulatory aspects and functional characteristics
- Examines the manufacture, structure, function, and applications of over twenty-five hydrocolloids
- Brings a detailed overview of the function of hydrocolloids as emulsifiers, rheological modifiers, film formers, and encapsulation agents
"Synopsis" may belong to another edition of this title.
About the Author
Peter A. Williams is Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at Wrexham Glyndwr University. He was awarded the degree of Doctor of Philosophy by the University of Salford in 1982 and Doctor of Science in 2009. He is a Fellow of the Royal Society of Chemistry and a Chartered Chemist. He has over 35 years research experience in the chemical modification, physicochemical characterisation, rheological properties and interfacial behaviour of hydrocolloids. He has published over 230 research papers and edited 42 books. He is co-founder and Editor-in-Chief of the international journal Food Hydrocolloids which was launched in 1986. He has been involved in the organisation of more than 40 international conferences on behalf of the Food Hydrocolloids Trust, the Cellucon Trust the Royal Society of Chemistry and the Society of Chemical Industry. He is a past Chairman of the Society of Chemical Industry Surface and Colloids Group and past Treasurer of the Royal Society of Chemistry Colloid and Interface Science Group. He was awarded the SCI Distinguished Service award in 2007 and the Food Hydrocollloids Trust Medal in 2013.
"About the title" may belong to another edition of this title.
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