Gums and Stabilisers for the Food Industry 13

Herausgeber: Williams, Peter A; Phillips, Glyn O

• Gebundenes Buch

Produktbeschreibung

A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: RSC Publishing
• Seitenzahl: 510
• Erscheinungstermin: 4. September 2006
• Englisch
• Abmessung: 236mm x 155mm x 33mm
• Gewicht: 880g
• ISBN-13: 9780854046737
• ISBN-10: 0854046739
• Artikelnr.: 25885133

Autorenporträt

Peter A Williams is Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at the North East Wales Institute. Has published over 170 scientific papers and edited over 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids. His research is in the area of physicochemical characterisation, solution properties and interfacial behaviour of both natural and synthetic polymers. Recent work has been involved with the determination of molecular mass distribution using flow field flow fractionation coupled to light scattering, rheological behaviour of polymer solutions and gels, associative and segregative interaction of polysaccharides, development of polysaccharide-protein complexes as novel emulsifiers.

Inhaltsangabe

Part 1: The Food Hydrocolloids Trust Medal Lecture; Probing food structure;
Part 2: Overview of Hydrocolloids; An overview of the structure - function
relationships of hydrocolloids; Part 3: Biochemical, Chemical and
Physicochemical Characterisation; The use of antibodies to characterise
complex polysaccharides; Localising pectin in dairy products using direct
immunostaining; Enzymatic analysis of - hybrid carrageenan; Distribution of
kappa and iota structures in hybrid carrageenans; Another approach to
pectin blockiness - use of partial polygalacturonase digestion; Fine
structure modification of pectin - analytical characterisation and
rheological implications; Characterising heterogeneity of plant
polysaccharides using AFM; Influence of molecular structure imaged with AFM
on the rheological behaviour of carrageenan in aqueous system in the
presence or absence of cations; Interaction of sodium caseinate with kappa
carrageenan studied by size exclusion -HPLC / MALS; Solution
characteristics of malva nut gum extracted under alkaline conditions;
Extensional rheology of poly(acrylamide) and hydroxypropylcellulose studied
using capillary break-up; A unique method to characterise the suspension
properties of gellan stabilised beverages; Vane yield stress of starch -
carrageenan - skim milk systems; Part 4: Engineering Microstructure;
Microstructure control for ingredient processing; Mixed biopolymer
gelation: a route to versatile soft solids and complex gel microstructure;
Microstructures designed to control the mechanical properties of mixed
biopolymer gels; Effect of molar mass on the synergistic interaction
between xanthan and galactomannan; Structural properties of high and low
water kappa carragwwnan / gelatine mixtures; Effect of kappa carrageenan on
konjac glucomannan gelation; Modification of gelling kinetics and elastic
properties by nano structuring of alginate gels exploiting the properties
of polyguluronate; The effect of soy protein on the aggregation behaviour
of milk proteins during heating and acidification; Altered rheology of skim
milk - waxy maize starch dispersions due to high pressure treatment; Effect
of co-solutes on drying and rehydration of biopolymer networks; Microgel
evaluation in model food systems; Encapsulation of food ingredients:
Principles and applications for flavours; Determination of microvoids of
maltodextrin with various DE by the dual sorption model; Arabinoxylan gels:
structural, rheological and protein release properties; Part 5: Emulsions
and Foams; Understanding the structure of adsorbed layers of food proteins
in the presence of surfactant; Understanding the stabilising property of
casein in heated milk protein emulsions; Microstructural evolution of
viscoelastic emulsions stabilised by sodium caseinate and pectin; Use of
hydroxypropyl cellulose to improve the whipping quality of dairy whipped
cream; Alternative stabilisation of whipped emulsions by gelatine or
hydrocolloids; Foaming, emulsification and gelation properties of the
molecular fractions of a soy isolate; Microstructural evolution during
thermal processing of a high-sugar aerated system stabilised by food
proteins; Part 6: Application in Foods and Beverages; Hydrocolloids in
dairy applications; Influence of lamda-carrageenan and fat content on
viscoelastic properties of dairy desserts; Hydrocolloid functionality in
spreads and related products; Hydrocolloids in savoury and meat products;
Hydrocolloid applications in frozen foods: An end-user's viewpoint;
Controlling specific rheological parameters in water jellies using a new
type of pectin; Application of hydrocolloids in the beverage industry;
Influence of the dosing process on the rheological and microstructural
properties of American muffin batters; Part 7: Organoleptic Aspects;
Sensory / instrumental correlation in water gels; Aspects of sensory
perception of food emulsions thickened by polysaccharides; Effect of
viscosity and solution structure on flavour perception in starch pastes;
Part 8: Hydrocolloids for Health; Health promoting effects of dietary
fibre; An overview of polysaccharide therapeutics and future directions;
Subject Index