Author Description

This volume is based on the Sixth International Conference which took place in July 1991. It reflects trends and concerns which are associated with the industry, placing major emphasis on the knowledge of the academic researcher with the experience of the producer. The major themes covered are: structure and rheology; synergism; processing; emulsion stabilization; low calorie products; and novel functionality and techniques. This work should be of interest to suppliers, producers, research scientists, and technologists in this key area of the food industry.