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Gums and Stabilisers for the Food Industry 8

Placing major emphasis on new and innovative processing methods, particularly hydration, high pressure and high temperature processing, this is the eighth volume in the "Gums and Stabilisers" series. It also covers identificaiton 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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Table of Contents

The role of hydration processes in product formulation ; Stabilisation of chilled and frozen products ; Biopolymer characterisation ; Biopolymer interactions ; Incompatibility and phase spearation of biopolymers ; Practical applications of mixed biopolymers ; High pressure and high temperature processing ; Functionality of hydrocolloids in low moisture products ; New materials and emerging techniques

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