Gums and Stabilisers for the Food Industry 15 (eBook, PDF)

Redaktion: Williams, Peter A; Phillips, Glyn O

• Format: PDF

Produktdetails

• Verlag: RSC
• Seitenzahl: 454
• Erscheinungstermin: 11. Dezember 2009
• Englisch
• ISBN-13: 9781849730747
• Artikelnr.: 44769198

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

Front Matter; Preface; Acknowledgements; Contents; Pectic Oligosaccharides;
Tailoring Pectin with Specific Shape, Composition and Esterification
Pattern; Flaxseed Gum from Flaxseed Hulls: Extraction, Fractionation,
Physicochemical and Functional Characterisation; Thermal Characterisation
of Fish Gelatine Extracted from Surimi Processing by Products; Production
of Succinoglycan Biogum from Date Syrup by Agrobacterium Radiobacter and
Investigation of its Rheological Properties; Effects of L-Ascorbic Acid and
L-Cysteine on the Physicochemical Characteristics of Wheat Starch; Freezing
Bound Water Restrained by Gum Arabic; Polysaccharide Ultrasonication -
Beyond Depolymerisation; Application of the Coupling Model to the
Relaxation Dynamics of Polysaccharide/Co-solute Systems; Numerical
Computation of Relaxation Spectra from Mechanical Measurements in
Biopolymers; Technofunctionality of Hydrocolloids and their Impact on Food
Structure; Microbubbles with Protein Coats for Healthy Food: Air Filled
Emulsions; Viscosity Development During Competitive Hydration of Starch and
Hydrocolloids; Evidence of Interactions Between Whey Proteins and Mucin:
Their Implication on the Astringency Mechanism of Whey Proteins at Low pH;
Rheological Properties of Ozonated Pectin Dispersions; Production and
Rheological Properties of Low-Acyl Gellan Gum Fluid Gels Induced by Sodium
and Calcium Ions; Effect of Sugars on Low Acyl Gellan Gels; The Effect of K
+, Ca2+ and their Mixtures on Low Acyl Gellan Gels; Rheological Properties
of Plantago Ovata L. as a Function of Concentration, Temperature and pH;
Effect of NaCl, CaCl2 and Na2HPO4 on Rheological Properties of Seed Husk of
Plantago Ovata L.; Rheology of Balangu Sharazi (Lallemantia Royleana) Seed
Gum: A High Viscosity Thickening Agen; Formation of "Weak Gel” Networks by
Konjac Glucomannan in Mixtures with Sucrose, Glucose or Fructose;
Protein-Polysaccharide Complexes: From Basics to Food Applications; Milk
Proteins and Pectins - Compatibility and Conjugation; Effect of Whey
Protein Type and Xanthan Gum on the Rheological Properties and Emulsion
Stability of the Final Mixtures; Phase Equilibria and Rheological Behaviour
of Polysaccharide Aqueous Solutions with Sugar; Influence of Preparation
Method on the Quality of Xanthan-Locust Bean Gum Mixed Gels; Industry
Requirements for Hydrocolloids in Beverage Emulsions; Dynamic Rheological
Study on O/W Emulsions as Affected by Polysaccharide Interactions Using a
Mixture Design Approach; Impact of Water on Flavour Delivery Systems;
Stability of Low Fat Starch-Based Dairy Desserts with Inulin Addition:
Viscoelasticity and Particle Size Distribution; Physical and Antimicrobial
Properties of Enzyme-Modified Starch-Based Films Incorporated with Garlic
Oil; Effects of Ultraviolet Treatment on the Mechanical and Physical
Properties of Edible Film from Sago and Mung Bean Flour; Application of
Sugar Beet Pulp as Dough and Bread Improver (Barbari Bread); Improving the
Quality of Pasta Using Hydroxypropylmethyl Cellulose, Gluten and Blended
Wheat Flour; An Investigation on the Functional Properties of Carboxymethyl
Cellulose (CMC) Produced from Sugar-Beet Pulp; Dietary Fibre and Satiety -
not all Fibre is Alike; Physico-chemical Properties of Hydrocolloids
Determine their Appetite Effects; The Impact of Prebiotic Fructans on
Health with a Focus on Appetite and Body Weight; Engineering Interfacial
Structures to Moderate Satiety; Modelling of Physical Processes in the
Small Intestine; Characterising the Effects on Interfacial Structures
During Simulated Human Digestion of Emulsions; Pectin-galectin 3
Interactions: Molecular Origins of Bioactivity; A Comparative Study of Iota
Carrageenan, Kappa Carrageenan and Alginate as Tissue Engineering
Scaffolds; Structural Properties of Non Aqueous Ethyl Cellulose Systems
used in Topical Drug Delivery; Physically Cross-Linked Hydrogel from
Carboxymethylated Curdlan Prepared by Freeze-Thaw Techniques; Preparation
of CMC Acid Gel and its Applications; Subject Index