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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 |
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| 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 |
Tabla de Contenidos:
- 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.
- 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.
- 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.
- 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.
- 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.