Gums and Stabilisers for the Food Industry 11,9780854048366

Gums and Stabilisers for the Food Industry 11

by ;
ISBN13: 9780854048366
ISBN10: 0854048367
Format: Hardcover
Pub. Date: 2002-12-01
Publisher(s): Royal Society of Chemistry
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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 ofhydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterization 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.

Table of Contents

Market Overview
Overview of the Hydrocolloid Market
3(10)
D. Seisun
Structure, Characterisation and Interactions
Capillary Electrophoresis as a Tool for the Characterisation of Pectin Fine Structure
13(14)
M.A.K. Williams
G.M.C. Buffet
T.J. Foster
Application of Two Dimensional (2D) NMR Spectroscopy in the Structural Analysis of Selected Polysaccharides
27(12)
S.W. Cui
α and β Mechanical Relaxations in High Sugar Biopolymer Mixtures
39(15)
S. Kasapis
I.M.A. Al-Marhoobi
Fluorescence Anisotropy Measurements of the Dynamic Behaviour of Biopolymers
54(11)
T.A. Smith
L.M. Bajada
D.E. Dunstan
Time Resolved Polarised Attenuated Total Reflection Spectroscopy of a Protein Film at the Silica/Solution Interface
65(8)
M.L. Jayme
M.L. Gee
D. Dunstan
Elucidation of Protein-Lipid Interactions
73(12)
N.K. Howell
Rheological Aspects
Helix--Coil Transition in Thermoreversible Gels
85(10)
K. Nishinari
Y. Nitta
E. Miyoshi
S. Ikeda
T. Takaya
Microstructural Origins of the Rheology of Fluid Gels
95(9)
W.J. Frith
X. Garijo
T.J. Foster
I.T. Norton
Dynamic Mechanical Characteristics of Red Algal Polysaccharide Gels Composed of Soluble Starch and Starch Granules
104(8)
V.M.F. Lai
H.-J. Liang
C.-y. Lii
Morphology Control in Disperse Biopolymer Mixtures with at Least One Gelling Component
112(8)
B. Wolf
W.J. Frith
I.T. Norton
Determining the Yield Stress of Xanthan Solutions via Droplet Rise Experiments
120(8)
H.C. Mielke
D.E. Dunstan
Predicting the Rheology of Water-in-water Emulsions
128(9)
J.R. Stokes
W.J. Frith
Influence of Pentosans on the Rheological and Thermal Properties of Starch Isolated from Two Different Wheat Varieties
137(8)
D.M.J. dos Santos
J.A.L. da Silva
Gelatinisation Properties of Sago Starch in the Presence of Salts
145(13)
F.B. Ahmad
P.A. Williams
Effect of K+ and Ca2+ Cations on Gelation of κ-Carrageenan
158(7)
J. Doyle
P. Giannouli
K. Philp
E.R. Morris
Rheological Properties of κ-Carrageenan Weak Gels
165(7)
S. Ikeda
K. Nishinari
V.J. Morris
Mixed Systems of Fish Gelatin and κ-Carrageenan
172(5)
I.J. Haug
H. Devle
K.I. Draget
O. Smidsrod
Effect of Gelatin/Carrageenan Interactions on the Structure and the Rheological Properties of the Mixed System
177(10)
C. Michon
K. Konate
G. Cuvelier
B. Launay
Hydrocolloids in Real Food Systems
Hydrocolloids in Real Food Systems
187(14)
I.T. Norton
T.J. Foster
Interaction of Carrageenan with Other Ingredients in Dairy Dessert Gels
201(10)
J. de Vries
Emulsions as Ingredients in Foods -- Surface Compositions and Their Modifications
211(6)
D.G. Dalgleish
Influence of Hydrocolloids on Flavour Release and Sensory--Instrumental Correlations
217(9)
R. Clark
The Yield Stress Phenomenon and Related Issues -- An Industrial View
226(11)
N.W.G. Young
Interfacial Behaviour and Gelation of Proteins
The Roles of Proteins and Peptides in Formation and Stabilisation of Emulsions
237(8)
P. Walstra
Effect of Various Factors on Emulsion Stabilising Properties of Chitosan in a Model System Containing Whey Protein Isolate
245(11)
S. Laplante
S.L. Turgeon
P. Paquin
Depletion Flocculation by Polysaccharides in Whey Protein Stabilised Emulsions at High Whey Protein Concentrations
256(7)
T.B.J. Blijdenstein
E. van der Linden
T. van Vliet
G.A. van Aken
Aggregation and Gelation of Globular Proteins with and without Addition of Polysaccharides
263(8)
D. Durand
C. le Bon
P. Croguennoc
T. Nicolai
A.H. Clark
Kinetic and Equilibrium Processes in the Formation of Weak Gelatin Gels
271(10)
D. Oakenfull
A. Scott
New Materials
Using Nature to Tailor Hydrocolloid Systems
281(8)
M.J. Gidley
Formation of Strong Gels by Enzymic Debranching of Guar Gum in the Presence of Ordered Xanthan
289(8)
C.E. Cronin
P. Giannouli
B.V. McCleary
M. Brooks
E.R. Morris
New Textures with High Acyl Gellan Gum
297(9)
N.A. Morrison
G. Sworn
R.C. Clark
T. Talashek
Y.-L. Chen
Rheological Properties and Potential Industrial Application of Kongoli (Maesopis eminii) Seed Gum
306(5)
J.T. Barminas
I.C. Eromosele
Emulsifying Properties of Depolymerised Citrus Pectin: Role of the Protein Fraction
311(7)
M. Akhtar
E. Dickinson
J. Mazoyer
V. Langendorff
Modified Hydrocolloids with Enhanced Emulsifying Properties
318(7)
F.M. Ward
Hydrocolloids and Health
European Legislation and Health Claims
325(13)
P. Berry Ottaway
Managing Healthy Levels of Blood Glucose and Cholesterol with Konjac Flour
338(4)
G. Crosby
The Role of Polysaccharides in the Gastric Processing of Foods
342(7)
A. Fillery-Travis
L. Marciani
P.A. Gowland
R.C. Spiller
Cell Signalling Potential of Hydrocolloids: Possible New Applications?
349(7)
A.O. Phillips
Alginates in Relation to Human Health; from Commodity to High Cost Products?
356(9)
K.I. Draget
G. Skjak-Braek
Subject Index 365

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