Gums and Stabilisers for the Food Industry 17 (eBook)

The Changing Face of Food Manufacture: The Role of Hydrocolloids

Peter A Williams, Glyn O Phillips (Herausgeber)

eBook Download: PDF

2014
404 Seiten
Rsc (Verlag)
978-1-78262-130-0 (ISBN)

Infos

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 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

Inhalt

Protein functional properties; Milk proteins; Gelatins – physicochemical properties, source dependence and applications; Properties and applications of soy proteins; Securing food proteins: From by-products to functional ingredient; Protein-polysaccharide interactions: Phase behaviour and applications; Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels; Physicochemical characterisation of inulin and ryegrass fructan; A review of the physicochemical properties and structural characteristics of psyllium and its relative bioactivity; Flaxseed kernel dietary fibre: Partial structure and physicochemical characterisation; Optimisation of ultrasound-assisted extraction of konjac flour from Amorphophallus Muelleri Blume; Solution properties of Brachystegia Eurycoma seed polysaccharide; Studies on pomelo pectin: Characterisation and rheological properties; Influence of storage on the water binding of pectin: Determination by DSC; Effects of ball milling on the properties of colored rice bran; Thickening properties of corn fiber gum with other carbohydrate polymers; Non-linear dynamic viscoelasticity of xanthan gum solutions; Effect of guar gum on ‘weak gel’ rheology of microdispersed oxidised cellulose (MDOC); Properties of weak LMA-pectin and alginate – gels; Rheological effects of different interactions in kappa-carrageenan / locust bean gum/ konjac glucomannan gels; Phase separation and gel formation in kinetically-trapped guar gum / acid milk gels; Compression test of food gels on an artificial tongue and its comparison with sensory tests; Protein stabilised submicron emulsions; The impact of the interfacial behaviour on emulsion rheology: A potential approach to reducing fat content in emulsified foods; Okra extracts as emulsifiers for acidic emulsions; Functional properties of hydrophobically modified inulin; Stabilisation of foams by whey protein gel particles; Ethocel for oil structuring in food applications; Use of polysaccharides as stabilisers for specialised oxygen cocktails; Hydrocolloids as edible or active packaging materials; Design of colloidal foods for healthier diets; Polysaccharides from Dendrobium officianal, Cordyceps sinensis and Ganoderma: Structures and bioactivities; Rheological behaviour of maize -glucan and its application as a fat replacer in baked goods; Effects of soluble dietary fibres on glucose mobility and starch hydrolysis during in vitro digestion; Interactions between polymeric surfactants and bile salts: new routes for controlling lipid digestion or oil-in-water emulsions; Interactions between hydrocolloids and bile salts during human digestion of emulsions; Synergistic roles of alginates and -glucans in gastric raft formulations; Comparison of two tests used for the classification of food thickeners in the management of dysphagia; Investigation of physicochemical properties of gelatine matrices in correlation with dissolution studies; Development of a dairy dessert with functional properties

Produkt-Details

• Erscheint lt. Verlag: 3.4.2014
• Reihe/Serie: ISSN
• Reihe/Serie: ISSN
• Verlagsort: Cambridge
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Beruf / Finanzen / Recht / Wirtschaft ► Wirtschaft
• Themenwelt: Naturwissenschaften ► Chemie ► Physikalische Chemie
• Themenwelt: Naturwissenschaften ► Chemie ► Technische Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Schlagworte: 17 • changing • FACE • Food • Gums • Hydrocolloids • Industry • Manufacture • Role • Stabilisers
• ISBN-10: 1-78262-130-X / 178262130X
• ISBN-13: 978-1-78262-130-0 / 9781782621300