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This important book provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food systems. The progress made in this field recently is enormous, and Gums and Stabilisers for the Food Industry 9 examines several key areas including novel food hydrocolloids, the science and technology of fluid gels, the study of biopolymer systems and developments in functional foods. The need for new materials, generated by the health sector's requirement for a low calorie fat replacement and controlled emulsification, is also addressed along with nutritional aspects. Gums and Stabilisers for the Food Industry 9 will be of great interest to academics and industrialists involved in fundamental research and applied technical product development.
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Peter A Williams is Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at the North East Wales Institute. Has published over 170 scientific papers and edited over 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids. His research is in the area of physicochemical characterisation, solution properties and interfacial behaviour of both natural and synthetic polymers. Recent work has been involved with the determination of molecular mass distribution using flow field flow fractionation coupled to light scattering, rheological behaviour of polymer solutions and gels, associative and segregative interaction of polysaccharides, development of polysaccharide-protein complexes as novel emulsifiers.Review:
"...well written ... a very useful book recommended for scientists as well as for all persons connected with the development of new products." (Nahrung/Food, 43, (1999), H 2)
"... excellent content ..." (Food Australia 51 (6), p 260, June 1999)
"... a valuable reference to researchers" (Journal of Texture Studies, Vol 30, #1)
" ... definitely worth adding to your bookshelf ..." (Food & Nutrition Press, p 109-110)
"... a good overview ..." (Journal of the Science of Food and Agriculture, Vol 79, Issue 10, pp 1315)
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