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Gums and stabilisers for the food industry 10 /
The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, UK :
Royal Society of Chemistry,
[2000]
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| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 251. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Gums and Stabilisers for the Food Industry 10; Copyright Page; Preface; Table of Contents; Part I: Polysaccharide Characterisation; Chapter 1. DETERMINATION OF THE DISTRIBUTION OF NON-ESTERIFIED GALACTURONIC ACID IN PECTIN WITH ENDO-POLYGALACTURONASE; 1 INTRODUCTION; 3 NEW METHOD FOR THE DETERMINATION OF THE METHYL ESTER DISTRIBUTION; 4 CONCLUSIONS; Acknowledgement; References; Chapter 2. Multi-Angle Light Scattering Estimation of Pectin Molecular Weight and the Effect of Homogenization; ABSTRACT; 1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS AND DISCUSSION.
- 4 ACKNOWLEDGEMENTS5 REFERENCES; Chapter 3. EXTRACTION AND CHARACTERISATION OF PECTIN FROM POMELO FRUIT PEELS; ABSTRACT; 1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS AND DISCUSSION; 4. CONCLUSION; Acknowledgement; References; Chapter 4. Gum Arabic
- Quality and Quantity Assured; SUMMARY; Introduction; Qualifying Indices of Gum Arabic; How Safe is Your Gum Arabic; Gum Arabic
- The Future; REFERENCES; Chapter 5. IDENTIFICATION OF GUM ARABIC USING PAGE AND IEF; 1 INTRODUCTION; 2 EXPERIMENTAL; 3 RESULTS AND DISCUSSION; 4 ACKNOWLEDGEMENTS; References.
- Chapter 6. RELEVANT STRUCTURAL FEATURES OF THE GUM FROM Enterolobium cyclocarpum1 INTRODUCTION; 2 RESULTS AND DISCUSSION; 3 EXPERIMENTAL; Acknowledgement; Referenees; Chapter 7. Preliminary Study of the Gelling Properties of Polysaccharide Isolated from the Fruit of Cordia Abyssinica; Summary; 1. Introduction; 2. Experimental; 3. Results and discussion; Acknowledgements; References; Chapter 8. WHAT IS THE TRUE AMYLOSE CONTENT OF RICE STARCH?; Introduction; Amylose content of rice starch; Conclusion; Acknowledgement; References.
- Chapter 9. The dispersibility of polysaccharides in water and water-cadoxen mixturesABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; CONCLUSIONS; ACKNOWLEGMENT; REFERENCE; Part II: Polysaccharide Gelation; Chapter 10. BIOPOLYMER GELATION
- THE STRUCTURE-PROPERTY RELATIONSHIP; 1 INTRODUCTION; 2 HYDROCOLLOIDS AS STATISTICAL COILS; 3 ORDERING TRANSITIONS; 4 VISCOSITY GENERATION; 5 TEMPORARY NETWORKS; 6 EXPERIMENTAL ASPECTS OF STRONG GEL FORMATION; 7 MEAN FIELD AND OTHER MODEL DESCRIPTIONS; 8 PHASE BEHAVIOUR OF HYDROCOLLOID SOLUTIONS/GELS.
- 9 MIXED HYDROCOLLOID GELS BASED ON SOLUTION DEMIXING10 INTERPENETRATING AND COUPLED NETWORKS; 11 CONCLUSIONS; ACKNOWLEDGEMENTS; References; Chapter 11. RHEOLOGICAL AND THERMAL PROPERTlES NEAR THE SOL-GEL TRANSITION OF GELLAN GUM AQUEOUS SOLUTIONS; 1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS AND DISCUSSION; 4. REFERENCES; Chapter 12. Comparison of texture analyser and rheometer measurements on carrageenan and pectin gels; ABSTRACT; 1 INTRODUCTION; 2 EXPERIMENTAL; 3 RESULTS AND DISCUSSION; 4 CONCLUSION; References.