Saccharides, Rheology, Food Texture...

Advances in Pectin and Pectinase Research (Voragen, Schols, Visser) 308.00
Applications of Chitin and Chitosan (Goosen) 258.95
Biodegradable Hydrogels for Drug Delivery (Park) 188.95
Biopolymers Volume 5: Polysaccharides 1: Polysaccharides from Prokaryotes (Vandamme) 374.00
Biopolymers Volume 6: Polysaccharides II: Polysaccharides from Eukaryotes (De Baets) 394.00
Bubbles in Food (Campbell) 118.00
Bubbles in Food 2: Novelty, Health and Luxury (Campbell) 188.00
Chemical and Functional Properties of Food Saccharides (Tomasik) 218.95
Chitin, Chitosan, Oligosaccharides and Their Derivatives: Biological Activities and Applications (Kim) 188.95
Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals (Garti) 278.95
Food Polysaccharides and Their Applications, 2nd edition (Stephen) 218.95
Food Stabilisers, Thickeners and Gelling Agents (Imeson) 198.95
Food Texture: Measurement and Perception (Rosenthal) 168.00
Gelatine Handbook: Theory and Industrial Practice (Schrieber) 199.00
Glycoconjugates: Composition, Structure, and Function (Allen) 288.95
Gums and Stabilisers for the Food Industry 11 (Williams and Phillips) 198.00
Gums and Stabilisers for the Food Industry 12 (Williams and Phillips) 298.95
Gums and Stabilisers for the Food Industry 13 (Williams and Phillips) 194.00
Gums and Stabilisers for the Food Industry 14 (Williams and Phillips) 198.00
Gums and Stabilisers for the Food Industry 15 (Williams and Phillips) 208.00
Hydrocolloid Applications: Gum Technology in the Food and Other Industries (Nussinovitch) 268.95
Hydrocolloids in Food Processing (Laaman) 198.95
Industrial Galactomannan Polysaccharides (Mathur) 128.95
Marine Polysaccharides: Food Applications (Venugopal) 168.95
Polysaccharide Applications: Cosmetics and Pharmaceuticals (El-Nokaly and Soini) 224.00
Polysaccharide Association Structures in Food (Walter) 198.95
Polysaccharide Building Blocks: A Sustainable Approach to the Development of Renewable Biomaterials (Habibi) 134.00
Polysaccharide Dispersions: Chemistry and Technology in Food (Walter) 75.95
Polysaccharide Gums from Agricultural Products (Cui) 238.95
Polysaccharides and Polyamides in the Food Industry, 2-Volume Set (Steinbuchel and Rhee) 469.00
Polysaccharides in Medicinal Applications (Dumitriu) 288.95
Polysaccharides: Structural Diversity and Functional Versatility, 2nd edition (Dumitriu) 298.95
Practical Food Rheology: An Interpretive Approach (Norton) 198.95
Renewable Polymers: Synthesis, Processing, and Technology (Mittal) 174.00
Rheology: Concepts Methods and Applications (Malkin) 249.00
Rheology Essentials of Cosmetic and Food Emulsions (Brummer) 158.00
Rheology Modifiers Handbook: Practical Uses and Application (Braun and Rosen) 331.00
Rheology of Fluid and Semisolid Foods, 2nd edition (Rao) 158.00
Solid Support Oligosaccharide Synthesis and Combinatorial Carbohydrate Libraries (Seeberger) 154.00
Texture in Food Volume 1: Semi-Solid Foods (McKenna) 264.00
Texture in Food Volume 2: Solid Foods (Kilcast) 278.95
Thickening and Gelling Agents for Food, 2nd edition (Imeson) 268.00
Water-Soluble Polymer Applications in Foods (Nussinovitch) 183.95
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