Gums and Stabilisers for the Food Industry 1st Edition by Peter A Williams, Glyn O Phillips ISBN 0854046739 9780854046737

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Product details:

ISBN 10: 0854046739

ISBN 13: 9780854046737 

Author: Peter A. Williams, Glyn O. Phillips 

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, including rheological investigation and AFM studies * Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles * The role of biopolymers in the formation of emulsions and foams * Influence of hydrocolloids on organoleptic properties * The application of hydrocolloids in foods and beverages * Health aspects This book will be a useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.

Table of contents:

1: The Food Hydrocolloids Trust Medal Lecture
2: Overview of Hydrocolloids
3: Biochemical, Chemical and Physicochemical Characterisation
4: Fine Structure Modification of Pectin: Analytical Characterisation and Rheological Implications
5: Characterising Heterogeneity of Plant Polysaccharides Using AFM
6: Interaction of Sodium Caseinate with Kappa Carrageenan
7: Solution Characteristics of Malva Nut Gum Extracted Under Alkaline Conditions
8: Extensional Rheology of Poly(acrylamide) and Hydroxypropylcellulose
9: A Unique Method to Characterise the Suspension Properties of Gellan Stabilised Beverages
10: Vane Yield Stress of Starch Carrageenan Skim Milk Systems
11: Engineering Microstructure
12: Microstructures Designed to Control the Mechanical Properties of Mixed Biopolymer Gels
13: Effect of Molar Mass on the Synergistic Interaction Between Xanthan and Galactomannan
14: Structural Properties of High and Low Water Kappa Carrageenan/Gelatine Mixtures
15: Effect of Kappa Carrageenan on Konjac Glucomannan Gelation
16: Modification of Gelling Kinetics and Elastic Properties by Nano Structuring of Alginate Gels
17: The Effect of Soy Protein on the Aggregation Behaviour of Milk Proteins During Heating and Acidification
18: Altered Rheology of Skim Milk Waxy Maize Starch Dispersions Due to High Pressure Treatment
19: Effect of Co-Solutes on Drying and Rehydration of Biopolymer Networks
20: Microgel Evaluation in Model Food Systems
21: Encapsulation of Food Ingredients: Principles and Applications for Flavours
22: Determination of Microvoids of Maltodextrin with Various DE by the Dual Sorption Model
23: Arabinoxylan Gels: Structural, Rheological and Protein Release Properties
24: Emulsions and Foams
25: Understanding the Structure of Adsorbed Layers of Food Proteins in the Presence of Surfactant
26: Understanding the Stabilising Property of Casein in Heated Milk Protein Emulsions
27: Microstructural Evolution of Viscoelastic Emulsions Stabilised by Sodium Caseinate and Pectin
28: Use of Hydroxypropyl Cellulose to Improve the Whipping Quality of Dairy Whipped Cream
29: Alternative Stabilisation of Whipped Emulsions by Gelatine or Hydrocolloids
30: Foaming, Emulsification and Gelation Properties of the Molecular Fractions of a Soy Isolate
31: Microstructural Evolution During Thermal Processing of a High-Sugar Aerated System Stabilised by Food Proteins
32: Application in Foods and Beverages
33: Hydrocolloids in Dairy Applications
34: Influence of Lambda-Carrageenan and Fat Content on Viscoelastic Properties of Dairy Desserts
35: Hydrocolloid Functionality in Spreads and Related Products
36: Hydrocolloids in Savoury and Meat Products
37: Hydrocolloid Applications in Frozen Foods: An End-User’s Viewpoint
38: Controlling Specific Rheological Parameters in Water Jellies Using a New Type of Pectin
39: Application of Hydrocolloids in the Beverage Industry

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Tags: Peter A Williams, Glyn O Phillips, Gums, Stabilisers, Food Industry