Gums and stabilisers for the food industry 6: proceedings of the 6th international conference held at Wrexham, Clwyd, Wales, July 1991
Gespeichert in:
| Format: | Buch |
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| Sprache: | Undetermined |
| Veröffentlicht: |
Oxford u.a.
IRL Press u.a.
1992
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XV, 572 S. Ill., graph. Darst. |
| ISBN: | 0199632847 |
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| 245 | 1 | 0 | |a Gums and stabilisers for the food industry 6 |b proceedings of the 6th international conference held at Wrexham, Clwyd, Wales, July 1991 |c ed. by Glyn O. Phillips ... |
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Datensatz im Suchindex
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|---|---|
| adam_text | CONTENTS
Preface
.......................
v
Acknowledgements
.....................
vi
Part
1:
End use
considerations
Food Hydrocolloids: an end user s viewpoint
...........
З
P.
J.
Liliford
and I. T.Norton
Present and future legislation of food hydrocolloids
......... 17
P. S. Gray and W. Penning
Food applications of hydrocolloids in Western Europe in the
90s ... 29
I. R. Gordon
Effects of soluble non-starch polysaccharides on plasma cholesterol and
liver lipoprotein receptor activity
.............. 43
D. L. Topping, M. Abbey and C.Triantafildis
Part
2:
Structure and rheology
The relation between the chemical structure of polysaccharides and their
physical properties
................... 51
M.Rinaudo
Structure of gelatin solutions and gels
............ 63
T.Herning, I.Pezron, G.
Takerkart,
S.Tournier-Dumas and M.Djabourov
Extensional viscosity of some food hydrocolloids
......... 73
R.
С
Clark
Structural order in starch granules and its loss during gelatinisation
. . 87
M.J.Gidley
x
Contents
Microstructure
and viscoelastic behaviour of potato starch pastes
... 93
K.Svegmark and
A.-M.Hermansson
Fracture properties of starch gels
.............. 101
H.Luyten, M.G.
Ramaker
and T.Van
Vliet
Correlating instrumental measurement and non-oral sensory evaluation of
texture mixed gels
...................
Ю9
M.H.Damasio, E.Costell, L.
Izquierdo
and
L.
Duran
The rheology of thin liquids
................ 113
T.Schenz and M.Fugitt
A new method to determine the gelling temperature of food gels
. . . 117
S.
Krag-Ander
son and J.R.
Söderberg
Rheological characterisation of carrageenan gels
......... 121
J.Roesen
Structural features and gel-forming activity of zosteran-pectin of
marine phanerogams
.................. 125
Yu S.Ovodov, R.G.Ovodova and
V.O.
Sorochan
Gel profile star diagrams as a technique for the visualisation of gel texture
129
G. Sworn
Rheological and sensory properties of lemon pie filling
...... 133
M.A.Hill
Rheological studies on wheat arabinoxylan: effects of structure and
molecular size
.................... 137
M.Izydorczyk and C.G.Biliaderis
Rétrogradation
of concentrated starch gels
........... 141
CJ.A.M.Keetels and T.van
Vliet
Characterisation of carrageenan from various red seaweeds
..... 145
F.B.Ahmad and
P.A.
Williams
Calcium-dependent solubility and rheological properties of some plant
polysaccharides
................... 149
A.M.Stephen,
P.W.Linder
and S.C.Churms
Rheology of iota-carrageenan gels containing small amounts of
kappa-carrageenan
...............
I55
LPiculell
Contents xi
Part
3:
Synergism
Designing polysaccharides for synergistic interactions
....... 161
V.J.Morris
Manipulation and control of mixed polysaccharide/milk protein gels
. . 173
R.J.Hart, G.Lynch, I.C.M.Dea and E.R.Morris
Rheological behaviour and sol-gel transition of galactomannan/kappa-
carrageenan blends
.............. ..... 181
P.B.Fernandes, M.P.Gonçalves
and J.L.Doublier
DSC study on the gel-sol transition of mixed gels of agarose-gelatin,
kappa-carrageenan-gelatin and funoran-gelatin
.......... 191
K.Nishinari, M. Watase, K.Kohyama and H.Moritaka
Interactions between xanthan gum and konjac
mannan
....... 201
В.
Dalbe
Studies on the synergistic interaction of konjac
mannan
and locust bean
gum with kappa carrageenan
.............. 209
P.A.Williams, S.Clegg, M.J.Langdon, K.Nishinari and G.O.Phillips
The sedimentation of a single particle in xanthan-galactomannan
gum mixtures
..................... 217
H.Luyten, W.
Kloek
and T.van
Vliet
Viscoelastic properties of PVA/Alginate snake-cage
hydrogels
and
interpenetrating
hydrogels
................. 223
M.Yonese, K.Baba and H.Kishimoto
Observations on
rétrogradation
of starch polymers in the presence of
wheat and rye arabinoxylans
................ 227
C.Biliaderis and M.S.Izydorczyk
Kappa carrageenan-mannan interaction: a theoretical approach
... 231
I.Tvaroska,
С
Rochas,
F. R.
Taravel and T.Turquois
Influence of sucrose and pulp contents on non-oral texture of
strawberry gels
...................
235
S.M.Fiszman, E. Costell and L.
Duran
Part
4:
Processing
The functional properties of food proteins
........... 241
V. B. Tolstoguzov
xii
Contents
Gelation of soybean US globulin by glucono-delta-lactone
......267
K.Kohyama and KMshinari
Effect of carrageenan on low fat, low salt and phosphate free meat
emulsion systems
....................273
LH0egh
Carrageenan/starch interaction in cream desserts
.........287
J.Nadison and
A. Doreau
Gelling temperature of model gels and industrially produced fruit jellies
made with HM- and LM-pectin
............... 295
J.R.
Söderberg
and S.Krag-Andersen
The use of anti-oxidants to control viscosity and gel strength loss on
heating of galactomannan systems
.............. 303
J.R.Mitchell, S.E.Hill,
K.Jumel, S.E.Harding and M.Aidoo
The role of crystallisation in the process of pectin/glycerine solution
gelation
311
V.A.Sheyenson, LI.Khomutov, N.A.Lashek and N.M.Ptitchkina
The texture of short dough biscuits produced from reconstituted flours
317
G.Oliver
Part
5:
Emulsion stabilisation
The effect of proteins on emulsion stability
........... 323
L.R.Fisher and E.E.Mitchell
On the characterisation of food emulsions and dispersed hydrocolloid
particles by optical methods
................ 335
A.Lips, P.M.Hart, I.D.Evans and
M.Debet
Surfactant-induced surface diffusion of protein is a determinant of disperse
phase stability
..................... 343
D.C.Clark and P.J.Wilde
Emulsion stabilisation by protein-polysaccharide complexes
.....351
E.Dickinson and V.B.Galazka
Mechanisms of flocculation in oil-in-water emulsions. Differentiation by
creaming behaviour
................... 363
A.Fillery-Travis, P.A.Gunning, D.J.Hibberd and M.M.Robins
Contents xiii
Interfacial
properties of xanthan gum
............. 371
S.Takigami, P.A.Williams and G.O.Phillips
Chemically modified guar gum (galactomannan) having emulsion
stabilising properties
.................. 379
R.Mathur and N.K.Mathur
Effect of non-adsorbing polymer on dispersion stability
....... 383
S.M.Clegg, M.J.Snowden, P.A.Williams and I.D.Robb
Stability of BSA stabilised oil-in-water emulsions in relation to
interfacial
rheology. Influence of
pH
and ionic strength
.......... 389
С
Le
Bihan and J.Lefebvre
The effect of calcium ions on the competitive displacement of proteins
395
J.A.Hunt and E.Dickinson
Bridging flocculation in emulsions stabilised by gelatin and a low
molecular weight surfactant
................ 401
E.Dickinson, M.I.
Golier
and D.J. Wedlock
Part
6:
Low calorie products
The distribution of hydrocolloids in low fat spreads
........ 409
A.M.Hermansson
and
E
Jordansson
Physical properties of maltodextrin/gelatin systems
........ 419
S.
Kasapiš,
E.R.Morris and I.T.Norton
Gelatin-maltodextrin interactions and synergies, applications in
25%
low fat spreads
.................. 429
G.Muyldermans and R. Vanhoegaerden
Low calorie food formulation
-
the use of carbohydrates as fat replacers
441
P.Lawson
Preparation, physical properties and potential food applications of
enzymically-debranched
araban
from sugar-beet
......... 451
J.M.Cooper, B.V.McCleary,
E.R.Morris, R.K.Richardson,
W.M.Marrs and R.J.Hart
x¡v
Contents
Part
7:
New developments
Microgels, superswelling
gels and
macrogels
from alginates. New
possibilities for an old polymer?
.............. 463
O.Smidsrod, S.T.Moe,
K.Draget
and
G.Skjåk-Braek
The production of heat stable gels at low protein concentration by the use
of the
Maillard
reaction
.................471
S.E.Hill, J.R.Mitchell
and H.J.Armstrong
Gellan gum: effect of composition on gel properties
........479
J.K.Baird, T.A.Talashek and H.Chang
Characterisation of gelation of konjac
mannan
using lyotropic salts and
rheological measurements
.................489
S.E.Case, J.A.Knopp,
D.D.Hamann
and S.J.Schwartz
The surface shear rheology and surface tension of carboxymethylcellulose
solutions in the presence of NaCl, sodium lauryl sulphate and
phosphate buffer
pH 1.9 ................. 501
S.R.Smith,
В.
Warburton,
С.
A.Moules
and S.Challacombe
An enzyme
linked
immunosorbent
assay
(ELISA)
for Acacia
senegal
gum
exúdate
(gum
arabic)
.................. 507
A.R.Menzies,
M.E.Osman,
G.O.Phillips and
P.A.Williams
Turbidity study of casein micelles
.............. 513
Y.Sano,
R.Niki, K.Kohyama
and K.Nishinari
Dyed, crosslinked substrates for the assay of polysaccharide
endo-hydrolases
.................... 517
B. V.McCleary, A.Francis and A. Casey
The heat-induced aggregation of
/З
-lactoglobulin
A: photon correlation
spectroscopy studies
................... 525
M.C.A.Griffin, J.C.Price and W.G.Griffin
Chain associations of konjac
mannan
in fibres and gels
....... 531
R.P.
Milione, T.L.Hendrixson,
V.J.Morris and P. Cairns
The molecular structure of tamarind seed polysaccharide
......535
R.P.Millane and T.V.Narasaiah
Molecular structures of xanthan and related polysaccharides
.....541
R.P.Millane and Bowei Wang
Contents xv
A new phase transition corresponding to the formation of the amylose-lipid
complex in wheat starch
................. 547
G. Oliver
Routine analysis of acacia gums by dynamic light scattering
..... 551
R. White, D.Anderson and P.
Claes
List of participants
555
Subject index
565
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| spelling | Gums and stabilisers for the food industry 6 proceedings of the 6th international conference held at Wrexham, Clwyd, Wales, July 1991 ed. by Glyn O. Phillips ... Oxford u.a. IRL Press u.a. 1992 XV, 572 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Hydrokolloid (DE-588)4113979-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Stabilisator Chemie (DE-588)4255686-7 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1991 Wrexham gnd-content Lebensmittel (DE-588)4034870-2 s Stabilisator Chemie (DE-588)4255686-7 s DE-604 Hydrokolloid (DE-588)4113979-3 s Phillips, Glyn O. Sonstige oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=005505529&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Gums and stabilisers for the food industry 6 proceedings of the 6th international conference held at Wrexham, Clwyd, Wales, July 1991 Hydrokolloid (DE-588)4113979-3 gnd Lebensmittel (DE-588)4034870-2 gnd Stabilisator Chemie (DE-588)4255686-7 gnd |
| subject_GND | (DE-588)4113979-3 (DE-588)4034870-2 (DE-588)4255686-7 (DE-588)1071861417 |
| title | Gums and stabilisers for the food industry 6 proceedings of the 6th international conference held at Wrexham, Clwyd, Wales, July 1991 |
| title_auth | Gums and stabilisers for the food industry 6 proceedings of the 6th international conference held at Wrexham, Clwyd, Wales, July 1991 |
| title_exact_search | Gums and stabilisers for the food industry 6 proceedings of the 6th international conference held at Wrexham, Clwyd, Wales, July 1991 |
| title_full | Gums and stabilisers for the food industry 6 proceedings of the 6th international conference held at Wrexham, Clwyd, Wales, July 1991 ed. by Glyn O. Phillips ... |
| title_fullStr | Gums and stabilisers for the food industry 6 proceedings of the 6th international conference held at Wrexham, Clwyd, Wales, July 1991 ed. by Glyn O. Phillips ... |
| title_full_unstemmed | Gums and stabilisers for the food industry 6 proceedings of the 6th international conference held at Wrexham, Clwyd, Wales, July 1991 ed. by Glyn O. Phillips ... |
| title_short | Gums and stabilisers for the food industry 6 |
| title_sort | gums and stabilisers for the food industry 6 proceedings of the 6th international conference held at wrexham clwyd wales july 1991 |
| title_sub | proceedings of the 6th international conference held at Wrexham, Clwyd, Wales, July 1991 |
| topic | Hydrokolloid (DE-588)4113979-3 gnd Lebensmittel (DE-588)4034870-2 gnd Stabilisator Chemie (DE-588)4255686-7 gnd |
| topic_facet | Hydrokolloid Lebensmittel Stabilisator Chemie Konferenzschrift 1991 Wrexham |
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