(EBOOK PDF) Gums and Stabilisers for the Food Industry 11 1st Edition by Peter Williams, Glyn Phillips ISBN 1847551017 9781847551016 full chapters

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Product details:

ISBN 10: 1847551017

ISBN 13: 9781847551016

Author:  Peter A Williams, Glyn O Phillips 

Gums and Stabilisers for the Food Industry 11 1st Edition: The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.

 

Gums and Stabilisers for the Food Industry 11 1st Edition Table of contents:

• Overview of the Hydrocolloid Market
• Capillary Electrophoresis as a Tool for the Characterisation of Pectin
• Application of Two Dimensional 2D NMR Spectroscopy in the Structural
• a and ß Mechanical Relaxations in High Sugar Biopolymer Mixtures
• Fluorescence Anisotropy Measurements of the Dynamic Behaviour
• Time Resolved Polarised Attenuated Total Reflection Spectroscopy of
• Elucidation of Protein-Lipid Interactions
• Helix-Coil Transition in Thermoreversible Gels
• Emulsions as Ingredients in Foods Surface Compositions and Their
• Influence of Hydrocolloids on Flavour Release and Sensory-Instrumental
• The Yield Stress Phenomenon and Related Issues: An Industrial View
• The Roles of Proteins and Peptides in Formation and Stabilisation
• Effect of Various Factors on Emulsion Stabilising Properties of Chitosan
• Depletion Flocculation by Polysaccharides in Whey Protein Stabilised
• Aggregation and Gelation of Globular Proteins with and without Addition
• Kinetic and Equilibrium Processes in the Formation of Weak Gelatin Gels
• Microstructural Origins of the Rheology of Fluid Gels
• Dynamic Mechanical Characteristics of Red Algal Polysaccharide Gels
• Morphology Control in Disperse Biopolymer Mixtures with at Least
• Determining the Yield Stress of Xanthan Solutions via Droplet Rise
• Predicting the Rheology of Water-in-water Emulsions
• Influence of Pentosans on the Rheological and Thermal Properties
• Gelatinisation Properties of Sago Starch in the Presence of Salts
• Effect of K+ and Ca2+ Cations on Gelation of K-Carrageenan
• Rheological Properties of K-Carrageenan Weak Gels
• Mixed Systems of Fish Gelatin and K-Carrageenan
• Hydrocolloids in Real Food Systems
• Interaction of Carrageenan with Other Ingredients in Dairy Dessert Gels
• Using Nature to Tailor Hydrocolloid Systems
• Formation of Strong Gels by Enzymic Debranching of Guar Gum in
• New Textures with High Acyl Gellan Gum
• Rheological Properties and Potential Industrial Application of Kongoli
• Modified Hydrocolloids with Enhanced Emulsifying Properties
• European Legislation and Health Claims
• Managing Healthy Levels of Blood Glucose and Cholesterol with Konjac
• Possible New Applications?
• Alginates in Relation to Human Health: From Commodity to High Cost

 

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