Gums and stabilisers for the food industry
著者
書誌事項
Gums and stabilisers for the food industry
（Special publication / Royal Society of Chemistry, no.218,
Royal Society of Chemistry, c1998-
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- タイトル別名
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The changing face of food manufacture : the role of hydrocolloids
大学図書館所蔵 件 / 全18件
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9S64000130878342,
10S64000130893740, 12S64000130915442, 13S64000130947468, 14400006547, 15S64000400032475, 16S64000400047138, 17S64000400067872, 18400096813 -
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注記
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
内容説明・目次
- 巻冊次
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14 ISBN 9780854044610
内容説明
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, chemical and physicochemical characterization, engineering food microstructure, the role of biopolymers in the formation of emulsions and foams, hydrocolloids and health aspects. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science.
目次
- The Food Hydrocolloids Trust Medal Lecture
- Novel Hydrocolloid Functionality
- Sensory-Texture Relationships
- Hydrocolloid Emulsifiers
- Hydrocolloids and health
- Innovative Applications
- Developments in Characterisation
- 巻冊次
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9 ISBN 9780854047086
内容説明
This important book provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food systems. The progress made in this field recently is enormous, and Gums and Stabilisers for the Food Industry 9 examines several key areas including novel food hydrocolloids, the science and technology of fluid gels, the study of biopolymer systems and developments in functional foods. The need for new materials, generated by the health sector's requirement for a low calorie fat replacement and controlled emulsification, is also addressed along with nutritional aspects. Gums and Stabilisers for the Food Industry 9 will be of great interest to academics and industrialists involved in fundamental research and applied technical product development.
目次
- Structural and functional properties of polysaccharides
- Protein systems
- Functional interactions in mixed biopolymer systems
- Processing developments
- New methodologies
- Nutritional aspects
- Subject index.
- 巻冊次
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10 ISBN 9780854048205
内容説明
Bringing together scientists, producers and users of food hydrocolloids, this book presents the latest research findings in the field. Areas covered include polysaccharide characterisation and gelation, interactions in mixed biopolymer systems, the behaviour of polysaccharides in high solid systems and the influence of proteins on emulsification. Current topical issues such as market trends, genetic and enzymic modification are also discussed. Fulfilling an important need, this latest addition to a well-respected series will be welcomed by academics and industrialists alike.
目次
- Polysaccharide Characterisation
- Polysaccharide Gelation
- Mixed Biopolymer Systems
- High Solid Systems
- Proteins and Emulsions
- Recent Developments, Future Trends
- Subject Index.
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12 ISBN 9780854048915
内容説明
The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.
目次
- 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.
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18 ISBN 9781782623274
内容説明
Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015.
Topics covered include sustainable and secure foods, healthy food products, innovative manufacture and formulation design as well as active packaging and edible films. Providing a fresh glance on food quality, it is a useful information source for researchers and other professionals in industry and academia and a reference for students of food science.
目次
- Chemical and Physiochemical Characterisation
- Emulsions, Foams and Films
- Encapsulation and Controlled Release
- Health Aspects
- Product Formulation
- 巻冊次
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15 ISBN 9781847551993
内容説明
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 15 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the Glyndwr University, Wrexham, UK in June 2009. The areas covered are: - Structure and characterisation - Technofunctionality - Mixed hydrocolloid systems - Food applications - Hydrocolloids and health - Hydrogels for medical applications This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
目次
- 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
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