This book derives from a series of Conferences established over twenty five years ago to provide closer interaction between academic and industrial scientists in the field of Food Hydrocolloids. Gums and Stabilisers for the Food Industry 16 captures the latest research findings of leading scientists in their respective fields describing the new advances in the science and technology of hydrocolloids which are used in food and related systems. Some of the topics covered in the book include new hydrocolloid technologies, hydrocolloids in focus, new hydrocolloid design and hydrocolloids for health and wellbeing. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science. For more details see
http://www.rsc.org/Shop/books/2012/9781849733588.asp.
