Cargando…
Gums and stabilisers for the food industry 14 /
A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
©2008.
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 316. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | KNOVEL_ocn236104853 | ||
| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
| 006 | m o d | ||
| 007 | cr gn||||||||| | ||
| 008 | 080725s2008 enka ob 101 0 eng | ||
| 040 | |a OKU |b eng |e pn |c OKU |d OCLCQ |d OCLCF |d KNOVL |d COO |d OCLCO |d OCLCQ |d OCL |d OCLCO |d OCLCQ |d UAB |d OCLCQ |d CEF |d RRP |d AU@ |d OCL |d ZHM |d OCLCQ |d OCLCO |d OCLCQ |d AUD | ||
| 019 | |a 1110737849 |a 1256320094 |a 1391789367 | ||
| 020 | |a 9781628701449 |q (electronic bk.) | ||
| 020 | |a 1628701447 |q (electronic bk.) | ||
| 020 | |a 0854044612 | ||
| 020 | |a 9780854044610 | ||
| 020 | |z 9781847558312 | ||
| 020 | |z 1847558313 | ||
| 020 | |z 9780854044610 | ||
| 029 | 1 | |a GBVCP |b 830184643 | |
| 029 | 1 | |a NZ1 |b 15500642 | |
| 035 | |a (OCoLC)236104853 |z (OCoLC)1110737849 |z (OCoLC)1256320094 |z (OCoLC)1391789367 | ||
| 037 | |a T2870 |b Royal Society of Chemistry |n http://www.rsc.org/spr | ||
| 050 | 4 | |a TP453.C65 |b G873 2007 | |
| 070 | 1 | |a TP453.C65 |b G87 2007 | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a PNRC |2 bicssc | |
| 072 | 7 | |a GBCS |2 bicssc | |
| 072 | 7 | |a TEC |2 eflch | |
| 082 | 0 | 4 | |a 664.06 |2 22 |
| 049 | |a UAMI | ||
| 111 | 2 | |a Gums and Stabilisers for the Food Industry Conference |n (14th : |d 2007 : |c North East Wales Institute) | |
| 245 | 1 | 0 | |a Gums and stabilisers for the food industry 14 / |c edited by Peter A. Williams, Glyn O. Phillips. |
| 260 | |a Cambridge : |b Royal Society of Chemistry, |c ©2008. | ||
| 300 | |a 1 online resource (xii, 584 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Special publication ; |v no. 316 | |
| 500 | |a "Proceedings of the 14th Gums and Stabilisers for the Food Industry Conference held on 18-22 June 2007 at NEWI, Wrexham, UK"--Title page verso | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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 interpretation of the tertiary system comprising gelatin, agarose and a lipid phase -- Complex coacervation between [beta]-lactoglobulin and [kappa]-carrageenan -- Viscoelasticity of starch-milk systems with inulin added : influence of inulin chain length and concentration -- Interaction of different gelling carrageenans with milk proteins -- AFM and DSC studies on gelation of methylcellulose mixed with sodium cellulose sulfate -- The effect of filler orientation on the mechanical properties of gelatin-MCC composites -- Characterisation of rheological properties of mixtures of whey protein isolate and inulin -- Effects of shearing on the phase diagram and rheolpgical behaviour of an aqueous whey protein isolate-[kappa]-carrageenan mixture -- Pectin-protien complexes-new roles for pectin extracts -- Microalgae biomass as a novel functional ingredient in mixed gel systems -- Cellulose gum as protective colloid in the stabilization of acidified protein drinks -- Protein stabilization and particle suspension in acidified protien drinks using a dual-function hydrocolloid system -- Nanostructures and nanofoods -- High-pressure-induced yuzu marmalade -- Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in an aqueous systems : gellan gum with various acyl contents in the presence or absence of potassium -- Rapid determination of alginate monomer composition using Raman spectroscopy and chemometrics -- Physicochemical properties of starch isolated from sago palm (metroxylon sagu) at different palm heights -- A cutting edge technology in rheological studies of thermal processing of polymers : measuring response to high temperature treatment using a high pressure cell -- AFM, microstructure and function -- Physicochemical characterisation of psyllium fibre. | |
| 520 | |a A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science. |b The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, chemical and physicochemical characterization, engineering food microstructure, the role of biopolymers in the formation of emulsions and foams, hydrocolloids and health aspects. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science. | ||
| 506 | |a University staff and students only. Requires University Computer Account login off-campus. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Gums and resins |v Congresses. | |
| 650 | 0 | |a Stabilizing agents |v Congresses. | |
| 650 | 0 | |a Food additives |v Congresses. | |
| 650 | 6 | |a Stabilisants |v Congrès. | |
| 650 | 6 | |a Aliments |x Additifs |v Congrès. | |
| 650 | 7 | |a Food additives. |2 fast |0 (OCoLC)fst00930654 | |
| 650 | 7 | |a Gums and resins. |2 fast |0 (OCoLC)fst00949362 | |
| 650 | 7 | |a Stabilizing agents. |2 fast |0 (OCoLC)fst01131230 | |
| 655 | 7 | |a Conference papers and proceedings. |2 fast |0 (OCoLC)fst01423772 | |
| 700 | 1 | |a Williams, Peter A. | |
| 700 | 1 | |a Phillips, Glyn O. | |
| 776 | 0 | 8 | |i Print version: |z 9780854044610 |w (OCoLC)231881590 |
| 830 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) ; |v no. 316. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpGSFI0002/toc |z Texto completo |
| 994 | |a 92 |b IZTAP | ||