Gums and Stabilisers for the Food Industry 12

Gums and Stabilisers for the Food Industry 12

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The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.2.4 Steady state fluorescence spectroscopy A Varian Cary Eclipse fluorimeter was used for all measurements. All emission / excitation spectra were recorded using X^ ^ I X^ (em) for free ANS in water (355 ran / 525 nm). ... Steady state fluorescence anisotropy Emission spectra were recorded using VV/VH polarisation combinations (manual polariser, Varian), placed in the excitation and emission beams.

Title:Gums and Stabilisers for the Food Industry 12
Author:Peter A. Williams, Glyn O. Phillips, Royal Society of Chemistry
Publisher:Royal Society of Chemistry - 2004


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