Gums and stabilisers for the food industry 16 : [the proceedings of the 16th Gums and Stabilisers for the Food Industry Conference held on 28 June - 1 July 2011 in Wageningen, The Netherlands]

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 biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 16 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. The areas covered are: - New hydrocolloid technologies - Hydrocolloids in focus - New hydrocolloid design - Hydrocolloids for health and wellbeing This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science. This book will describe the new advances in the science and technology of hydrocolloids which are used in food and related systems. It will capture the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference in June 2011. Coverage will include: hydrocolloid functionality in relation to food texture; new hydrocolloid technologies; hydrocolloids in focus; new hydrocolloid design and hydrocolloids for health and wellbeing. Not only providing a useful reference for researchers and other professionals in the food industry, it will also have appeal to students in this area.