Reseña del editor
NEW 2ND EDITION NOW AVAILABLE: ISBN: 9781845694142
This handbook covers all major hydrocolloids used in the food industry, with specialists from around the world providing the most authoritative and current information available. Each chapter examines all aspects of the individual hydrocolloid including definition, manufacture, commercial use, functions, technical data, regulatory status, sample recipes and formulations.
Biografía del autor
Professors G O Phillips and P Williams are from the North East Wales Institute, which is well known for its work in the study of hydrocolloids and rheology. The editors are also Directors of the Food Hydrocolloids Trust and have assembled an international panel of experts for the purposes of this book, with each chapter written by specialists in their field. The contributors include specialists from Universities in Japan, England, Israel and Norway and from companies such as Monsanto and the Fuji Oil Company.
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