The food technologist who wishes to produce a gelled product is faced with two basic options for achieving the desired effect; whether to use a protein or a polysaccharide. Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: - Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration. They can be formed by heating and cooling, pH adjustment or specific ion addition . - Protein gels are characterised by a higher polymer concentration (5-10%) and are formed...

Plenty of Water is a collection that though in many ways charts personally the biography of the writer from childhood to mature adulthood, its breadth of experience means probably it has something in it for everyone. Its themes are the stuff that literature is made of, for example, death, anger, love, philosophical reflection and spiritual rebirth. It is a collection that places traditional forms among freer forms and so will appeal both to traditionalists and those who prefer a more contemporary voice. Essentially, it is an exploration of one man's past and the realisation that having...