Gums and stabilisers for the food industry 7: proceedings of the 7th international conference held at Wrexham, Clwyd, Wales, July 1993
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | Undetermined |
| Veröffentlicht: |
Oxford u.a.
IRL Press
1994
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XI, 437 S. Ill., graph. Darst. |
| ISBN: | 0199634653 |
Internformat
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| 245 | 1 | 0 | |a Gums and stabilisers for the food industry 7 |b proceedings of the 7th international conference held at Wrexham, Clwyd, Wales, July 1993 |c ed. by Glyn O. Phillips ... |
| 264 | 1 | |a Oxford u.a. |b IRL Press |c 1994 | |
| 300 | |a XI, 437 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
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Datensatz im Suchindex
| _version_ | 1804124798992777216 |
|---|---|
| adam_text | CONTENTS
Preface v
Acknowledgements
vii
Part
1:
Characterisation
M J Gidley, N D
Hedges,
R A
Hoffmann
and C P Dawes
3
Agar
from
Namíbián
Gracilaria Spp.
C Ojinnaka,
E R
Morris, V
J
Morris and G
J
Brownsey
15
Effect
of
acetyl
substituents
on the conformational stability and functional
interactions of
acetan
polysaccharide.
T P Kravtchenko, A G J Voragen
and
W Pilnik
27
Characterisation of industrial high methoxyl pectins.
S J
Chambers,
M J
Langdon,
P
A Williams
and R J
White
37
Combined differential light scattering with size exclusion
chrom
atography
techniques for monitoring conformational changes in
к
-carrageenan.
S E
Harding
55
Shapes and sizes of food polysaccharides by sedimentation analysis
-
recent
developments.
Part
2:
Emulsions and Foams
Y
El-Shattory, Saadia
M
Aly and
M G
Megahed
69
Performance characteristics of some synthetic emulsifiers.
N
Howell
77
Elucidation of protein-protein interactions in gels and foams
E
Dickinson,
J Evison, R K
Owusu and A Williams
91
Protein-stabilised water-in-oil-in-water emulsions
A J
Fillery-Travis,
S J
Moulson,
L H
Foster and
M M
Robins
103
The effect of guar gum on the stability of emulsions prepared with
physiological surfactants: L-a-phosphatidylcholine and sodium taurocholate.
Part
3:
Processing
V B
Tolstoguzov
115
Some physico-chemical aspects of protein processing into foods.
R J
Туе
125
Phillipine
natural
grade carrageenan.
W
Cui,
G
Mazza
and C
G Biliaderis
139
Processing optimisation
and physico-chemical characteristics of flaxseed
polysaccharide gums.
χ
Content
V
Mathur,
N
Kanoongo and
N
К
Mathur
149
Computer optimisation of parameters for the preparation of low viscosity
guar gum by controlled thermal and acid hydrolysis.
A Tsíami, V J
Morris and
G J
Brownsey
157
Shear hardening of gellan gum gels.
Part
4:
Health and Nutrition
G Livesey
169
Nutritional aspects of difficult-to-digest carbohydrates
R L
Botham,
S G
Ring,
T R
Noel,
V
J Morris
,
H Englyst and J H Cummings
187
A comparison of the in vitro and in vivo digestibilities of retrograded starch.
С
A Edwards andAMParrett
197
The action and fermentation of carbohydrates in the human colon.
P R
Ellis
207
Polysaccharide gums: their modulation of carbohydrate and
lipid
metabolism and role in the treatment of diabetes mellitus.
F R J
Bornet,
С
Alamowitch
and G
Slama
217
Short
chain fatty acids and metabolic effects in humans
T
F
Brocklehurst,
H P
Coleman,
P
A
Gunning,
M
L
Parker and M M
Robins
231
Physical
influences on
the growth of food-poisoning bacteria in
emulsion systems.
Part
5:
Rheology
S
Ross-Murphy
243
Recent advances in the rheological characterisation of gelatin gels
J L
Doublier
257
Rheological investigations of polysaccharide interactions in mixed systems.
C J A M
Keetels
and
T
van
Vliet
271
Gelation and
rétrogradation
of concentrated starch gels.
T J
Foster and
E R
Morris
281
Xanthan polytetramer. conformational stability as a barrier to synergistic
interaction.
A Haque,
А К
Jones,
R K
Richardson and
E R
Morris
291
Thermal gelation of methylcellulose: mechanisms and structure.
J
A Lopes
da Silva
, Μ Ρ
Gonçalves,
J L Doublier and MAV Axelos
301
Influence
of
galactomannan
addition on the viscoelastic properties of
pectin-calcium systems.
Content
xi
Part
6:
Interactions
L
Piculell, I Iliopoulus,
P
Linse,
S
Nilsson, T Turquois, C Viebke and
W
Zhang
309
Association and segregation
in ternary polymer solutions and gels.
MG
Lynch and
D
M Mulvilhill
323
The influence of caseins on the rheology of k-carrageenan gels
F M Goycoolea, T J
Foster,
R K
Richardson,
E R Morris
and M J
Gidley
333
Synergistic
gelation of galactomannans or
konjac
glucomannan: binding or
exclusion?
M Papageorgiou, M G Gothard,
L
E
Willoughby, S Kasapis,R
К
Richardson
and E R
Morris
345
Rheology
and structure of gellan-alginate co-gels.
Part
7:
Applications
К
Nishinari,
T
Takaya,
M
Watase,
K Kohyama, H
lida, P
A Williams
and G
О
Phillips
359
Gelation of food macromolecules
-
Effects of sugars on the gelation of
agarose
and mixture of konjac glucomannan and carrageenan
S
-С
Lee and PMT
Hansen 375
A performance test for carrageenan as a stabiliser for calcium-sensitive
proteins.
D
Ortega and
G R
Sanderson
385
Dessert gels prepared from alginate and gellan gum
A Parker and
G
Tilly
393
Thixotropic carrageenan gels and dairy desserts.
E
Kratz 403
Tailor made pectins for specific influencing of the sensory rheological
properties of preserves, jams, jellies, marmalades and other jellified products.
С
Rolin
413
Calcium sensitivity of high ester citrus pectins
List of participants
423
Subject index
433
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| id | DE-604.BV010374985 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T17:51:24Z |
| institution | BVB |
| isbn | 0199634653 |
| language | Undetermined |
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| physical | XI, 437 S. Ill., graph. Darst. |
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| spelling | Gums and stabilisers for the food industry 7 proceedings of the 7th international conference held at Wrexham, Clwyd, Wales, July 1993 ed. by Glyn O. Phillips ... Oxford u.a. IRL Press 1994 XI, 437 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Lebensmittel (DE-588)4034870-2 gnd rswk-swf Stabilisator Chemie (DE-588)4255686-7 gnd rswk-swf Hydrokolloid (DE-588)4113979-3 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1993 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=006906980&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Gums and stabilisers for the food industry 7 proceedings of the 7th international conference held at Wrexham, Clwyd, Wales, July 1993 Lebensmittel (DE-588)4034870-2 gnd Stabilisator Chemie (DE-588)4255686-7 gnd Hydrokolloid (DE-588)4113979-3 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4255686-7 (DE-588)4113979-3 (DE-588)1071861417 |
| title | Gums and stabilisers for the food industry 7 proceedings of the 7th international conference held at Wrexham, Clwyd, Wales, July 1993 |
| title_auth | Gums and stabilisers for the food industry 7 proceedings of the 7th international conference held at Wrexham, Clwyd, Wales, July 1993 |
| title_exact_search | Gums and stabilisers for the food industry 7 proceedings of the 7th international conference held at Wrexham, Clwyd, Wales, July 1993 |
| title_full | Gums and stabilisers for the food industry 7 proceedings of the 7th international conference held at Wrexham, Clwyd, Wales, July 1993 ed. by Glyn O. Phillips ... |
| title_fullStr | Gums and stabilisers for the food industry 7 proceedings of the 7th international conference held at Wrexham, Clwyd, Wales, July 1993 ed. by Glyn O. Phillips ... |
| title_full_unstemmed | Gums and stabilisers for the food industry 7 proceedings of the 7th international conference held at Wrexham, Clwyd, Wales, July 1993 ed. by Glyn O. Phillips ... |
| title_short | Gums and stabilisers for the food industry 7 |
| title_sort | gums and stabilisers for the food industry 7 proceedings of the 7th international conference held at wrexham clwyd wales july 1993 |
| title_sub | proceedings of the 7th international conference held at Wrexham, Clwyd, Wales, July 1993 |
| topic | Lebensmittel (DE-588)4034870-2 gnd Stabilisator Chemie (DE-588)4255686-7 gnd Hydrokolloid (DE-588)4113979-3 gnd |
| topic_facet | Lebensmittel Stabilisator Chemie Hydrokolloid Konferenzschrift 1993 Wrexham |
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