Gums and Stabilisers for the Food Industry 8 /

This eighth volume in the Gums and Stabilisers series places major emphasis on new and innovative processing methods, particularly hydration, high pressure and high temperature processing. It also covers identification of interactions likely to influence production functionality, notably incompatibility and phase separation of biopolymers, and describes in some detail new developments in biopolymer characterization. Stabilization of chilled and frozen products is increasingly studied in the scientific arena, and is given a prominent place in this volume.
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