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Gums and stabilisers for the food industry /
This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Royal Society of Chemistry,
1998.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn874154358 | ||
| 003 | OCoLC | ||
| 005 | 20231120111537.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 140207t19981998enka ob 101 0 eng d | ||
| 040 | |a E7B |b eng |e rda |e pn |c E7B |d OCLCO |d OPELS |d OCLCO |d OCLCF |d EBLCP |d OCL |d OCLCO |d OCLCQ |d D6H |d OCLCQ |d S2H |d OCLCO |d OCLCQ |d OCLCO | ||
| 019 | |a 871225154 | ||
| 020 | |a 9781845698362 |q (electronic bk.) | ||
| 020 | |a 1845698363 |q (electronic bk.) | ||
| 020 | |z 9781855737891 | ||
| 020 | |z 9780854047086 | ||
| 035 | |a (OCoLC)874154358 |z (OCoLC)871225154 | ||
| 050 | 4 | |a TP453.C65 |b .G867 1998eb | |
| 082 | 0 | 4 | |a 664.06 |2 21 |
| 111 | 2 | |a Gums and Stabilisers for the Food Industry Conference _n |n (9th : |d 1997 : |c North East Wales Institute) | |
| 245 | 1 | 0 | |a Gums and stabilisers for the food industry / |c edited by Peter A. Williams, Glyn O. Phillips ; cover illustrations by V.J. Morris. |
| 264 | 1 | |a Cambridge, England : |b Royal Society of Chemistry, |c 1998. | |
| 264 | 4 | |c �1998 | |
| 300 | |a 1 online resource (444 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 | ||
| 500 | |a "The proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference-Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7-11 July 1997"--Title page verso | ||
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | |a This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems. | ||
| 505 | 0 | |a Front Cover; Gums and Stabilisers for the Food Industry 9; Copyright Page; Preface; Table of Contents; Part I: Structural and Functional Properties of Polysaccharides; CHAPTER 1. STRUCTURAL FEATURES OF NATIVE AND COMMERCIALLY EXTRACTED PECTINS; 1 INTRODUCTION; 2 APPLE PECTINS; 3 LEMON PECTINS; 4 METHYL ESTER DISTRIBUTION OVER THE PECTIN MOLECULE; 5 CONCLUSIONS; Acknowledgement; References; CHAPTER 2. RHEOLOGICAL STUDIES OF AQUEOUS DISPERSIONS OF MICROPARTICULATED CELLULOSE; ABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; REFERENCES. | |
| 505 | 8 | |a CHAPTER 3. RHEOLOGICAL AND DSC STUDIES OF AQUEOUS DISPERSIONS AND GELS OF CURDLANABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; REFERENCES; CHAPTER 4. Unique Gelling Properties of Non-starch Polysaccharides from Pre-processed Wheat Bran; ABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; CONCLUSIONS; ACKNOWLEDGMENT; REFERENCES; CHAPTER 5. INTERACTION BETWEEN POLYMER MOLECULES IN LOCUST BEAN GUM-WATER SYSTEMS DURING COOLING AND FREEZING PROCESSES; 1. INTRODUCTION; 2. MATERIALS AND METHODS; 3. RESULTS AND DISCUSSION; 4. CONCLUSIONS; References. | |
| 505 | 8 | |a CHAPTER 6. STUDIES ON THE RHEOLOGICAL BEHAVIOUR OF THE CV-70 POLYSACCHARIDE AQUEOUS SOLUTIONSABSTRACT; 1 INTRODUCTION; 2 METHODS; 3 RESULTS AND CONCLUSION; References; CHAPTER 7. Effects of Salts and Saccharides on Rheological Properties and Pulsed NMR of Rice Starch during Gelatinization and Retrogradation Processes; ABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; CONCLUSION; REFERENCES; CHAPTER 8. FAO Regional Project on Gum Arabic Specifications and Quality Control; 1 Introduction. | |
| 505 | 8 | |a 2 FAO regional project under Technical Co-operation Programme on "Quality Control of gum arabic" TCP/RAF/45573 Results and conclusion; 4 Recommendations; CHAPTER 9. GUM ARABIC REPLACEMENT IN CONFECTIONERY APPLICATIONS; 1 ABSTRACT; 2 INTRODUCTION; 3 C*ARATEX; 4 APPLICATIONS OF C*ARATEX IN GUMS & JELLIES; 5 APPLICATIONS OF C*ARATEX IN COATING; 6 CONCLUSION; REFERENCES; CHAPTER 10. PRIMACELTM FOOD CELLULOSE; 1 INTRODUCTION; 2 PREPARATION OF PRIMACEL; 3 FEATURES OF PRIMACEL; 4. APPLICATIONS OF PRIMACEL; References. | |
| 505 | 8 | |a CHAPTER 11. Rheological and Thermal Studies on the Sol-Gel Transition of Aqueous Solutions of Enzymatically Modified XyloglucanABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; REFERENCES; Part II: Protein Systems; CHAPTER 12. PHASE-SEPARATED MIXED GELATIN-MILK PROTEIN SYSTEMS; 1 INTRODUCTION; 2 EXPERIMENTAL; 3 RESULTS AND DISCUSSION; 4 ACKNOWLEDGEMENTS; 5 REFERENCES; CHAPTER 13. ESR SPIN PROBE STUDY OF LEGUMIN AND OVALBUMIN INTERACTIONS WITH LIPOPHILIC COMPOUNDS IN SOLUTIONS; 1 INTRODUCTION; 2 EXPERIMENTAL METHODS; 3 RESULTS AND DISCUSSION; References. | |
| 650 | 0 | |a Colloids |v Congresses. | |
| 650 | 0 | |a Food additives |v Congresses. | |
| 650 | 0 | |a Stabilizing agents |v Congresses. | |
| 650 | 6 | |a Aliments |0 (CaQQLa)201-0054737 |x Additifs |0 (CaQQLa)201-0054737 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 6 | |a Stabilisants |0 (CaQQLa)201-0058782 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 7 | |a Colloids |2 fast |0 (OCoLC)fst00868334 | |
| 650 | 7 | |a Food additives |2 fast |0 (OCoLC)fst00930654 | |
| 650 | 7 | |a Stabilizing agents |2 fast |0 (OCoLC)fst01131230 | |
| 655 | 2 | |a Congress |0 (DNLM)D016423 | |
| 655 | 7 | |a proceedings (reports) |2 aat |0 (CStmoGRI)aatgf300027316 | |
| 655 | 7 | |a Conference papers and proceedings |2 fast |0 (OCoLC)fst01423772 | |
| 655 | 7 | |a Conference papers and proceedings. |2 lcgft | |
| 655 | 7 | |a Actes de congr�es. |2 rvmgf |0 (CaQQLa)RVMGF-000001049 | |
| 700 | 1 | |a Williams, Peter A. | |
| 700 | 1 | |a Phillips, Glyn O. | |
| 700 | 1 | |a Morris, V. J. | |
| 776 | 0 | 8 | |i Print version: |a Gums and Stabilisers for the Food Industry Conference (9th : 1997 : North East Wales Institute). |t Gums and stabilisers for the food industry. |d Cambridge, England : Royal Society of Chemistry, �1998 |h x, 433 pages |z 9781855737891 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855737891 |z Texto completo |