Overview
This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.
Full Product Details
Author: James N. BeMiller (Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research) ,
Roy L. Whistler (Purdue University, West Lafayette, IN, USA)
Publisher: Elsevier Science Publishing Co Inc
Imprint: Academic Press Inc
Edition: 3rd edition
Dimensions:
Width: 15.20cm
, Height: 3.90cm
, Length: 22.90cm
Weight: 1.160kg
ISBN: 9780127462530
ISBN 10: 0127462538
Pages: 642
Publication Date: 16 February 1993
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Hardback
Publisher's Status: Out of Print
Availability: In Print
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.
Reviews
A useful text for practicing scientists in academia or industry, qualified non-experts who require an introduction to the subject and those students who wish to gain a detailed coverage of the chemistry and industrial applications of starch. --CARBOHYDRATE POLYMERS 7
"""A useful text for practicing scientists in academia or industry, qualified non-experts who require an introduction to the subject and those students who wish to gain a detailed coverage of the chemistry and industrial applications of starch."" --CARBOHYDRATE POLYMERS 7"
A useful text for practicing scientists in academia or industry, qualified non-experts who require an introduction to the subject and those students who wish to gain a detailed coverage of the chemistry and industrial applications of starch. --CARBOHYDRATE POLYMERS 7
Author Information
James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.
