Handbook of Hydrocolloids

Front Cover
Glyn O. Phillips, Peter A. Williams
CRC Press, Jan 1, 2000 - Agar - 450 pages
4 Reviews
The food industry is currently experiencing a rapid expansion in the demand for innovative food products and functional foods. These products rely heavily on hydrocolloids to provide specific textures, tastes, and behaviour during processing and cooking. The Handbook of hydrocolloids provides a reference to over twenty major hydrocolloids used in food processing. Each chapter examines all aspects of an individual hydrocolloid, including definition, methods of manufacture, commercial use, regulatory status, and technical data on optimising use to maximise process efficiency and end product quality.

What people are saying - Write a review

We haven't found any reviews in the usual places.

References to this book

All Book Search results »

About the author (2000)

Glyn Philips is Chairman of Research Transfer Ltd and a consultant to numerous industrial companies and associations. Formerly Professor in the Department of Chemistry and Applied Chemistry at the University of Salford and Executive Principal of The North East Wales Institute of Higher Education, he is now Chairman of the Food Hydrocolloids Trust and of the Cellucon Trust.

Peter Damian Williams was born in Hobart 1957. He is an Australian author and military histroian. He was educated at St. Virgil's College and earned a BA., Dip, MA and PhD. His titles include A Ridge Too Far, The Ottoman Artillary Bombardment at Gallipoli, The Kokoda Campaign 1942 Myth and Reality, and Kokoda for Dummies.

Bibliographic information