Gums and stabilisers for the food industry 18 : hydrocolloid functionality for affordable and sustainable global food solutions / edited by Peter A. Williams, Glyn O. Phillips.

Format:

Book

Author/Creator:

Williams, Peter A., author.

Contributor:

Williams, Peter A., editor.

Phillips, Glyn O., editor.

Series:

Special Publications

Language:

English

Subjects (All):

Colloids.

Food additives.

Genre:

Conference papers and proceedings

Physical Description:

1 online resource (366 p.)

Place of Publication:

United Kingdom : Royal Society Of Chemistry, [2016]

Summary:

Describing the latest research advances in the science and technology of hydrocolloids which are used in food and related systems, this book captures presentations of leading scientists for researchers and other professionals in industry and academia and as a reference for students of food science.

Contents:

Cover; Contents; Preface; The Gums and Stabilisers for the Food Industry Conferences ; Acknowledgements; Sponsors; Part 1: Chemical and Physicochemical Characterisation; INVESTIGATION OF PECTIN-WATER INTERACTIONS: A PRACTICAL APPROACH; STRUCTURAL AND MOLECULAR PROPERTIES OF CONDENSED GLOBULAR PROTEINS FROM HIGH PRESSURE PERSPECTIVES; PECTIC POLYSACCHARIDES FROM PUMPKIN FRUIT; PHYSICO-CHEMICAL PROPERTIES OF THE GELLING GALACTANS FROM THE RED ALGA CHONDRUS ELATUS ; GELATION OF IOTA/KAPPA CARRAGEENAN MIXTURES

PURIFICATION AND BIOCHEMICAL PROPERTIES OF TYPE I COLLAGEN FROM QUAIL FEET (COTURNIX JAPONICA)PHYSICOCHEMICAL, THERMAL AND RHEOLOGICAL CHARACTERISTICS OF A NOVEL MUCILAGE FROM CHIA SEED (SALVIA HISPANICA); STUDIES OF MOLECULAR INTERACTIONS BETWEEN β-LACTOGLOBULIN AND SUGAR BEET PECTIN AT NEUTRAL pH BY HIGH PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY ; Part 2: Emulsions, Foams and Films; NOVEL ULTRASONIC EMULSIFICATION TECHNOLOGIES; BARLEY HULLS AND STRAW CONSTITUENTS AND EMULSIFYING PROPERTIES OF THEIR HEMICELLULOSES ; COARSENING MECHANISMS OF ALKANE-IN-WATER OKRA PECTIN STABILIZED EMULSIONS

POLYELECTROLYTE PROPERTIES OF CITRUS PECTINS AND THEIR INFLUENCE ON OIL-IN-WATER EMULSIONSSYNTHESIS, CHARACTERISATION AND PROPERTIES OF NOVEL BIOSURFACTANTS BASED ON HYDROPHOBICALLY-MODIFIED INULINS; UPGRADING FOOD PROCESSING SIDE STREAMS; INVESTIGATION OF CASEIN MICRO-PARTICLES IN CASEIN/PECTIN BLEND FILM; Part 3: Encapsulation and Controlled Release; RELEASE MECHANISM OF ESSENTIAL FATTY ACIDS IN POLYSACCHARIDE MATRICES UNDERGOING GLASS TRANSITION; CONTROLLED RELEASE OF WATER SOLUBLE VITAMINS IN HIGH-SOLID POLYSACCHARIDES WITH CO-SOLUTES

NANOENCAPSULATION OF CAPSAICIN ATTENUATES THE CYTOTOXIC EFFECT ON CACO-2 CELLSROLE OF THE COVALENT CONJUGATE (SODIUM CASEINATE + MALTODEXTRIN) AND A PLANT ANTIOXIDANT IN THE PROTECTION AGAINST OXIDATION OF THE COMPOSITE FOOD INGREDIENTS, CONTAINING THE EQUIMASS AMOUNT OF ω-3 AND ω-6 POLYUNSATURATED FATTY ACIDS ; Part 4: Health Aspects; EFFECT OF HYDROCOLLOIDS ON LOWERING BLOOD GLUCOSE; THE EFFECTS OF SOLUBLE DIETARY FIBRES ON STARCH HYDROLYSIS AND SUGAR RELEASE DURING SIMULATED HUMAN DIGESTION

STUDY ON DENDROBIUM OFFICINALE O-ACETYL-GLUCOMANNAN (DENDRONAN): PART VII.THE IMMUNOMODULATORY AND ANTIOXIDANT ACTIVITYDIETARY FIBRE: MORE THAN A PREBIOTIC.; STRUCTURAL CHARACTERIZATION AND IN VITRO FERMENTATION PROFILES OF FLAXSEED KERNEL DIETARY FIBRES; GUM ARABIC ATTENUATES THE DEVELOPMENT OF NEPHROPATHY IN TYPE 1 DIABETES RAT; EFFECT OF GUM ARABIC ON OXIDATIVE STRESS MARKERS IN THE LIVER OF HIGH FAT DIET INDUCED OBESITY IN MICE; ENGINEERING DIGESTION: EFFECT OF VISCOSITY & GASTRIC SECRETIONS ON THE ABSORPTION OF NUTRIENTS; Part 5: Product Formulation; WHAT IS STABILITY?

EFFECT OF GUMS IN MICROSTRUCTURE AND RHEOLOGICAL BEHAVIOUR OF THICKENED FOOD MATRICES

Notes:

Description based upon print version of record.

Description based on print version record.

ISBN:

9781782623830

1782623833