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E-RESOURCE
Author Gums and Stabilisers for the Food Industry Conference (11th : 2001 : North East Wales Institute)

Title Gums and stabilisers for the food industry 11 [electronic resource] : [the proceedings of the Eleventh Gums and Stabilisers for the Food Industry Conference-Crossing Boundaries held on 2-6 July 2001 at The North East Wales Institute, Wrexham, UK] / edited by Peter A. Williams, Glyn O. Phillips.

Published Cambridge : Royal Society of Chemistry, 2002.

Copies

Location Call No. Status
 UniM INTERNET resource    AVAILABLE
Physical description 1 online resource (ix, 370 p.) : ill. (some col.).
Series Special publication / Royal Society of Chemistry ; no. 278
Special publication (Royal Society of Chemistry (Great Britain)) ; no. 278.
Bibliography Includes bibliographical references and index.
Contents Overview of the hydrocolloid market -- Capillary electrophoresis as a tool for the characterisation of pectin fine structure -- Application of two dimensional (2D) NMR spectroscopy in the structural analysis of selected polysaccharides -- [Alpha] and [beta] mechanical relaxations in high sugar biopolymer mixtures -- Fluorescence anisotropy measurements of the dynamic behaviour of biopolymers -- Time resolved polarised attenuated total reflection spectroscopy of a protein film at the silica/solution interface -- Elucidation of protein-lipid interactions -- Helix-coli transition in thermoreversible gels -- Microstructural origins of the rheology of fluid gels -- Dynamic mechanical characteristics of red algal polysacchairde gels composed of soluble starch and starch granules -- Morphology control in disperse biopolymer mixtures with at least one gelling component -- Determining the yield stress of xanthan solutions via droplet rise experiments -- Predicting the rheology of water-in-water emulsions -- Influence of pentosans on the rheological and thermal properties of starch isolated from two different wheat varieties -- Gelatinisation properties of sago starch in the presence of salts -- Effect of K+ and Ca2+ cations on gelation of [kappa]-carrageenan -- Rheological properties of [kappa]-carrageenan weak gels -- Mixed systems of fish gelatin and [kappa]-carrageenan -- Effect of gelatin/carrageenan interactions on the structure and the rheological properties of the mixed system -- Hydrocolloids in real food systems -- Interaction of carrageenan with other ingredients in dairy dessert gels -- Emulsions as ingredients in foods - surface compositions and their modifications -- Influence of hydrocolloids on flavour release and sensory-instrumental correlations -- The yield stress phenomenon and related issues : an industrial view -- The roles of proteins and peptides in formation and stabilisation of emulsions -- Effect of various factors on emulsion stabilising properties of chitosan in a model system containing whey protein isolate -- Depletion flocculation by polysaccharides in whey protein stabilised emulsions at high whey protein concentrations -- Aggregation and gelation of globular proteins with and without addition of polysaccharides -- Kinetic and equilibrium processes in the formation of weak gelatin gels -- Using nature to tailor hydrocolloid systems -- Formation of strong gels by enzymic debranching of guar gum in the presence of ordered xanthan -- New textures with high acyl gellan gum -- Rheological properties and potential industrial application of kongoli (maesopis eminii) seed gum -- Emulsifying properties of depolymerised citrus pectin: role of the protein fraction -- Modified Hydrocolloids with enhanced emulsifying properties -- European legislation and health claims -- Managing healthy levels of blood glucose and cholesterol with konjac flour -- The role of polusaccharides in the gastric processing of foods -- Cell signalling potential of hydrocolloids : possible new applications? -- Alginates in relation to human health : from commodity to high cost products? .
Summary The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.
Other author Williams, Peter A.
Phillips, Glyn O.
North E Wales Institute of Higher Education.
Subject Gums and resins -- Congresses.
Stabilizing agents -- Congresses.
Food additives -- Congresses.
Chemistry.
Science.
TECHNOLOGY & ENGINEERING / Food Science
Food additives.
Gums and resins.
Stabilizing agents.
Electronic books.
Conference proceedings.
ISBN 9781847551016 (electronic bk.)
1847551017 (electronic bk.)