Handbook of Hydrocolloids - 3rd Edition by Glyn O Phillips & Peter A Williams (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><i>Handbook of Hydrocolloids, Third Edition</i> 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. </p> <p>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.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>This manual is a must have reference on hydrocollids that are able to help researchers of the food industry. This edition, carefully updated, examines strudtures, functions, properties, and applications of a wide range of hydrocolloids used in industry food and related ones. The chapters are up to date based on developments and theories on structure, characteristics, and functionalities of hydrocollids. <b>--Ingredienti Alimentari</b><br>
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