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Book Cover
Book
Author Gums and Stabilisers for the Food Industry Conference (14th : 2007 : North East Wales Institute)

Title Gums and stabilisers for the food industry 14 / edited by Peter A. Williams, Glyn O. Phillips
Published Cambridge : RSC Pub., 2008

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Location Call no. Vol. Availability
 MELB  664.06 Phi/Gas  AVAILABLE
Description xii, 584 pages : illustrations ; 24 cm
Series Special publication ; no. 316
Special publication (Royal Society of Chemistry) ; no. 316
Contents Giving nature a helping hand -- Mixing hydrocolloids and water : polymers versus particles -- Detailed microscopic visualisation of hydration and swelling in a rapidly hydrating particle bed containing a cellulose ether -- Swelling behaviour of calcium pectin gel beads -- Processing-structure-property relationships in biopolymer gel particles -- Diffusing wave spectroscopy studies of rennet-induced gelation of milk in the presence of pectin -- Performance of a resistant starch type 3 in non pre-fried battered food -- Textural and colour changes during stroage and sensory shelf life of muffins containing resistant starch -- Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations -- Hydration study of soy protein in the "dry state" -- 2s soy protein : a misnomer hence forgotten but functional nevertheless -- Adhesive interactions between gelatinised starch granules -- Physically modified xanthan gum prepared by extrusion processing -- Effect of high intensity ultrasonication on the rheological characteristics of selected hydrocolloid solutions -- Pectin is an alkali scavenger : potential usage in skin care -- Demethylation of a model homogalacturonan with a citrus salt-independent pectin methylesterase : effect of pH on block size and number, enzyme mode of action and resulting functionality -- Gelling temperature determination in pectin-based systems -- Characterisation of pectin-calcium-gels : influence of pectin methoxylation properties -- High pressure-induced rheological transitions in egg protein dispersions -- Effect of texture on flavour release in fruit spread applications -- Impact of the microstructure on flavour diffusion and release in fruit preparations -- Sensory and rheological properties of a flaxseed gum-fortified dairy beverage -- Controlling emulsion stability : microstructural and microrheological origins of flocculating systems -- Emulsification and stabilisation with protein-polysaccharide complexes -- Dynamic rheological properties of gelatine films at the air/water interface -- Kinetics of adsorption of gelatine at the air/water interface : effect of concentration and ionic strength -- Hydroxypropyl cellulose as a stabilizing agent of emulsions -- Mannans and xylans as stabilisers of a model oil-in-water beverage system -- Emulsification properties of sugar beet pectin -- Effect of thermal treatments and pH modification on the rheological properties of o/w emulsions stabilised by food proteins -- Stability of emulsions containing sodium caseinate and anionic polysaccharides -- Characterisation of gum ghatti and comparison with gum arabic -- The role of hydrocolloids in the formulation of healthy foods -- Hydrocolloids in health -- The effect of hydrocolloids on satiety, and weight loss : a review -- Utilization of sodium caseinate nanoparticles as molecular nanocontainers for delivery of bioactive lipids to food systems : relationship to the retention and controlled release of phospholipids in the simulated digestion conditions -- Real-time cslm observations on alpha-amylase digestion of starch in isolated form and within cellular integrity -- Biopolymer structures for novel gastro-intestinal functionality : in vitro characterisation and behaviour in vivo using MRI -- Calcium alginate as a gastro-activated dietary fibre -- Pectin : health benefits as a dietary fibre and beyond -- Extraction, characterisation and anti-inflammatory bioactivity of polysaccharides from boat-fruited sterculia seeds -- Structuring of low calorie food with fruit fibres -- Rheological behaviour of carboxymethyl cellulose dairy desserts with different fat content -- The role of hydrocolloids in the management of dysphagia -- Antioxidant activity of soy protein hydrolysate and peptides -- Modelling of the rheological behaviour of the ternary systems of tragacanth, guar gums and methylcellulose as a function of concentration and temperature -- Structural properties and phase model interp
Notes "Proceedings of the 14th Gums and Stabilisers for the Food Industry Conference held on 18-22 June 2007 at NEWI, Wrexham, UK"--T.p. verso
Bibliography Includes bibliographical references and index
Subject Gums and resins -- Congresses.
Stabilizing agents -- Congresses.
Food additives -- Congresses.
Genre/Form Conference papers and proceedings.
Author Williams, Peter A.
Phillips, Glyn O.
LC no. 2008428406
ISBN 9780854044610
0854044612