Cargando…
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]
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 251. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn872672338 | ||
| 003 | OCoLC | ||
| 005 | 20231120111533.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 091204t20002000enka ob 101 0 eng d | ||
| 040 | |a E7B |b eng |e rda |e pn |c E7B |d OPELS |d OCLCO |d OCLCF |d EBLCP |d OCL |d OCLCO |d OCLCQ |d D6H |d YDXIT |d OCLCQ |d S2H |d OCLCO |d OCLCQ |d OCLCO |d COM |d OCLCO |d OCLCQ |d OCLCO | ||
| 019 | |a 871225312 | ||
| 020 | |a 9781845698355 |q (electronic book) | ||
| 020 | |a 1845698355 |q (electronic book) | ||
| 020 | |z 9780854048205 | ||
| 020 | |z 0854048200 | ||
| 020 | |z 9781855737884 | ||
| 035 | |a (OCoLC)872672338 |z (OCoLC)871225312 | ||
| 050 | 4 | |a TP453.C65 |b G87 1999 | |
| 082 | 0 | 4 | |a 664/.06 |2 23 |
| 111 | 2 | |a Gums and Stabilisers for the Food Industry Conference |n (10th : |d 1999 : |c North East Wales Institute), |j issuing body. | |
| 245 | 1 | 0 | |a Gums and stabilisers for the food industry 10 / |c edited by Peter A. Williams, Glyn O. Phillips. |
| 264 | 1 | |a Cambridge, UK : |b Royal Society of Chemistry, |c [2000] | |
| 264 | 4 | |c �2000 | |
| 300 | |a 1 online resource (viii, 470 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. 251 | |
| 500 | |a The proceedings of the tenth International Gum and Stabilisers for the Food Industry: The Past, Present and Future of Food Hydrocolloids conference held at The North East Wales Institute, Wrexham, Wales on 5-9 July 1999. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a 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 | ||
| 505 | 0 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 588 | 0 | |a Online resource; title from digital title page (viewed on September 12, 2019). | |
| 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 |0 (CaQQLa)201-0058782 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 6 | |a Aliments |0 (CaQQLa)201-0054737 |x Additifs |0 (CaQQLa)201-0054737 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 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 | 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., |e editor. | |
| 700 | 1 | |a Phillips, Glyn O., |e editor. | |
| 776 | 0 | 8 | |i Print version: |a Gums and Stabilisers for the Food Industry Conference. |t Gums and stabilisers for the food industry 10. |d Cambridge, UK : Royal Society of Chemistry, [2000] |h viii, 470 pages ; 25 cm. |k Special publication ; no. 251 |z 9781855737884 |w (DLC) 2010362791 |
| 830 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) ; |v no. 251. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855737884 |z Texto completo |