Gums and stabilisers for the food industry
Author(s)
Bibliographic Information
Gums and stabilisers for the food industry
(Special publication / Royal Society of Chemistry, no.218,
Royal Society of Chemistry, c1998-
- 9
- 10
- 12
- 13
- 14
- 15
- 16
- 17
- 18
- Other Title
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The changing face of food manufacture : the role of hydrocolloids
Available at 18 libraries
-
Science and Technology Library of Gunma University図書館
13498.51:G93:13200700317,
14498.51:G93:14200900559 -
9S64000130878342,
10S64000130893740, 12S64000130915442, 13S64000130947468, 14400006547, 15S64000400032475, 16S64000400047138, 17S64000400067872, 18400096813
Note
9 : 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
10: the proceedings of the tenth International Gums and Stabilisers for the Food Industry : the Past, Present and Future of Food Hydrocolloids Conference held at The North East Wales Institute, Wrexham on 5-9 July 1999
12: the proceedings of the twelfth Gums and Stabilisers for the Food Industry - Designing Structure into Foods held on 23-27 June 2003 at The North East Wales Institute, Wrexham
13: the proceedings of the 13th Gums and Stabilisers for the Food Industry conference, held on 20-24 June 2005 at NEWI, Wrexham, UK
14: the proceedings of the 14th Gums and Stabilisers for the Food Industry Conference held on 18-22 June 2007 at NEWI, Wrexham, UK
15: the proceedings of the 15th Gums and Stabilisers for the Food Industry Conference held on 22nd - 26th June 2009 at Glyndwr University, Wrexham, UK
16: the proceedings of the 16th Gums and Stabilisers for the Food Industry Conference held on 28 June - 1 July 2011 in Wageningen, The Netherlands
17: the proceedings of the 17th Gums and Stabilisers for the Food Industry Conference held on 25-28 June 2013 at the Glyndwr University, Wales, UK
18: The proceedings of the 18th Gums and Stabilisers for the Food Industry Conference held on 23-26 June 2015 at the Glyndwr University, Wales, UK
9: x, 433 p., 10: vii, 470 p., 12: xii, 603 p., 13: xiii, 495 p., 14: xiii, 584 p., 15: xiii, 440 p., 16: xii, 429 p., 17: xv, 388 p., 18: xiv, 351 p
17's VT: The changing face of food manufacture : the role of hydrocolloids
Includes index
Description and Table of Contents
- Volume
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14 ISBN 9780854044610
Description
Table of Contents
- The Food Hydrocolloids Trust Medal Lecture
- Novel Hydrocolloid Functionality
- Sensory-Texture Relationships
- Hydrocolloid Emulsifiers
- Hydrocolloids and health
- Innovative Applications
- Developments in Characterisation
- Volume
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9 ISBN 9780854047086
Description
Table of Contents
- Structural and functional properties of polysaccharides
- Protein systems
- Functional interactions in mixed biopolymer systems
- Processing developments
- New methodologies
- Nutritional aspects
- Subject index.
- Volume
-
10 ISBN 9780854048205
Description
Table of Contents
- Polysaccharide Characterisation
- Polysaccharide Gelation
- Mixed Biopolymer Systems
- High Solid Systems
- Proteins and Emulsions
- Recent Developments, Future Trends
- Subject Index.
- Volume
-
12 ISBN 9780854048915
Description
Table of Contents
- Applications of hydrocolloids
- Rheological properties of hydrocolloids
- Mixed hydrocolloid systems
- Chemical, biochemical and physicochemical characterisation of hydrocolloids
- Role of hydrocolloids on the stability of emulsions
- Hydrocolloids in low moisture systems
- Hydrocolloids as dietary fibre: from structure to functionality
- Subject Index.
- Volume
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15 ISBN 9781847551993
Description
Table of Contents
- Front Matter
- Preface
- Acknowledgements
- Contents
- Pectic Oligosaccharides
- Tailoring Pectin with Specific Shape, Composition and Esterification Pattern
- Flaxseed Gum from Flaxseed Hulls: Extraction, Fractionation, Physicochemical and Functional Characterisation
- Thermal Characterisation of Fish Gelatine Extracted from Surimi Processing by Products
- Production of Succinoglycan Biogum from Date Syrup by Agrobacterium Radiobacter and Investigation of its Rheological Properties
- Effects of L-Ascorbic Acid and L-Cysteine on the Physicochemical Characteristics of Wheat Starch
- Freezing Bound Water Restrained by Gum Arabic
- Polysaccharide Ultrasonication - Beyond Depolymerisation
- Application of the Coupling Model to the Relaxation Dynamics of Polysaccharide/Co-solute Systems
- Numerical Computation of Relaxation Spectra from Mechanical Measurements in Biopolymers
- Technofunctionality of Hydrocolloids and their Impact on Food Structure
- Microbubbles with Protein Coats for Healthy Food: Air Filled Emulsions
- Viscosity Development During Competitive Hydration of Starch and Hydrocolloids
- Evidence of Interactions Between Whey Proteins and Mucin: Their Implication on the Astringency Mechanism of Whey Proteins at Low pH
- Rheological Properties of Ozonated Pectin Dispersions
- Production and Rheological Properties of Low-Acyl Gellan Gum Fluid Gels Induced by Sodium and Calcium Ions
- Effect of Sugars on Low Acyl Gellan Gels
- The Effect of K+, Ca2+ and their Mixtures on Low Acyl Gellan Gels
- Rheological Properties of Plantago Ovata L. as a Function of Concentration, Temperature and pH
- Effect of NaCl, CaCl2 and Na2HPO4 on Rheological Properties of Seed Husk of Plantago Ovata L.
- Rheology of Balangu Sharazi (Lallemantia Royleana) Seed Gum: A High Viscosity Thickening Agen
- Formation of "Weak Gel" Networks by Konjac Glucomannan in Mixtures with Sucrose, Glucose or Fructose
- Protein-Polysaccharide Complexes: From Basics to Food Applications
- Milk Proteins and Pectins - Compatibility and Conjugation
- Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures
- Phase Equilibria and Rheological Behaviour of Polysaccharide Aqueous Solutions with Sugar
- Influence of Preparation Method on the Quality of Xanthan-Locust Bean Gum Mixed Gels
- Industry Requirements for Hydrocolloids in Beverage Emulsions
- Dynamic Rheological Study on O/W Emulsions as Affected by Polysaccharide Interactions Using a Mixture Design Approach
- Impact of Water on Flavour Delivery Systems
- Stability of Low Fat Starch-Based Dairy Desserts with Inulin Addition: Viscoelasticity and Particle Size Distribution
- Physical and Antimicrobial Properties of Enzyme-Modified Starch-Based Films Incorporated with Garlic Oil
- Effects of Ultraviolet Treatment on the Mechanical and Physical Properties of Edible Film from Sago and Mung Bean Flour
- Application of Sugar Beet Pulp as Dough and Bread Improver (Barbari Bread)
- Improving the Quality of Pasta Using Hydroxypropylmethyl Cellulose, Gluten and Blended Wheat Flour
- An Investigation on the Functional Properties of Carboxymethyl Cellulose (CMC) Produced from Sugar-Beet Pulp
- Dietary Fibre and Satiety - not all Fibre is Alike
- Physico-chemical Properties of Hydrocolloids Determine their Appetite Effects
- The Impact of Prebiotic Fructans on Health with a Focus on Appetite and Body Weight
- Engineering Interfacial Structures to Moderate Satiety
- Modelling of Physical Processes in the Small Intestine
- Characterising the Effects on Interfacial Structures During Simulated Human Digestion of Emulsions
- Pectin-galectin 3 Interactions: Molecular Origins of Bioactivity
- A Comparative Study of Iota Carrageenan, Kappa Carrageenan and Alginate as Tissue Engineering Scaffolds
- Structural Properties of Non Aqueous Ethyl Cellulose Systems used in Topical Drug Delivery
- Physically Cross-Linked Hydrogel from Carboxymethylated Curdlan Prepared by Freeze-Thaw Techniques
- Preparation of CMC Acid Gel and its Applications
- Subject Index
by "Nielsen BookData"