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The 2nd International Conference on Natural Food Hydrocolloids Promoted in Elsevier

The 2nd International Conference on Natural Food Hydrocolloids Promoted in Elsevier
Prof. Glyn O. Phillips the Founding and Executive Editor of the Journal of Hydrocolloids affiliated to the world renowned Journal of Elsevier has written an article in its latest edition promoting the 2nd International Conference on Food Hydrocolloids that will be held in Mashhad- Iran, September 27-28, 2016. Details regarding this article are as follows.
Food Hydrocolloids in Iran
“Iran is a country which has rich and extensive natural hydrocolloids resources. The international sanctions, which have now been completely removed, have prevented international dissemination of the research developments which are ongoing there. The Research Institute of Food Science and Technology (RIFST) of the Islamic Republic of Iran (www.rifst.ac.ir) is the focus of this work, along with collaborators in leading Iranian universities. In 2014 an International Conference on Natural Food Hydrocolloids was organized in Mashhad which successfully drew together researchers in this field from industry and academia. In this issue of Food Hydrocolloids selected papers are published from this conference dealing with food hydrocolloids used and found in Iran. A 2nd International Conference on Natural Food Hydrocolloids, with emphasis on Green Ingredients will be held in Mashhad on September 28 - 29, 2016.
The papers deal with gums available in the Persian region and provide information about their processing, stability and synergistic behavior with proteins. They provide an interesting insight into the materials of interest in Iran. Greater international interest is already apparent in the natural resources of the region and food scientists can benefit from the emphasis being given in the next conference. A warm welcome is guaranteed.” 
Professor Glyn O. Phillips