Gums and stabilisers for the food industry 8: [proceedings of the 8th international conference held at Wrexham, Clwyd, Wales, July 1995]
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | Undetermined |
| Veröffentlicht: |
Oxford [u.a.]
IRL Pr.
1996
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 458 S. Ill., graph. Darst. |
| ISBN: | 0199636273 |
Internformat
MARC
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| 245 | 1 | 0 | |a Gums and stabilisers for the food industry 8 |b [proceedings of the 8th international conference held at Wrexham, Clwyd, Wales, July 1995] |c ed. by Glyn O. Phillips ... |
| 264 | 1 | |a Oxford [u.a.] |b IRL Pr. |c 1996 | |
| 300 | |a XII, 458 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
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| 700 | 1 | |a Phillips, Glyn O. |e Sonstige |4 oth | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-007597088 | ||
Datensatz im Suchindex
| _version_ | 1804125816391467008 |
|---|---|
| adam_text | CONTENTS
Preface v
Acknowledgements
vii
Part
1:
The Role of
Hydration
Processes in Product Formulation
J R
Mitchell and
L
Hartley (University of Nottingham UK)
3
The influence of water on the mobility, structure and dispersibility of
hydrocolloids
C D Melia, L S
Cutts,
J
Adler,
M C Davies, P A
Roberts and
S Hibberd
17
Measuring dynamic processes inside hydrating biopolymer matrices using
confocal laser scanning microscopy
I A Farhat,
P Moreau, J R
Mitchell,
W
Derbyshire and
J M V Blanshard
27
(University of Nottingham UK)
Spectroscopic studies on hydrocolloid water interactions
A Tobitani,
H
Yamamoto,
T
Shioya and
S
Ross-Murphy
39
(Kings College, London, UK and Snow Brand Milk Products, Japan)
Effect of
pH
and rennet on the rheology and structure of heat-induced gels of
bovine milk
P E
Okechukwu and
M
A Rao (Cornell University, New York, USA)
49
Kinetics of cornstarch granule swelling in excess water
M
Grell
and
W
В
Banks (University College of North Wales, Bangor)
59
Viscosity relaxation of carboxymethylcellulose: time and temperature effects
Part
2:
Stabilisation of Chilled and Frozen Products
G
A Towle
(Bunge
Foods, USA)
79
Stabilisation of chilled and frozen products
J
De Vries
(Avebe
R and D,
The Netherlands)
89
Starch products and the physical stability of frozen foods
I A M
Appleqvist, CRT Brown,
T C
Goff,
S J Lane
and I
T
Norton
99
(Unilever Research)
Application of hydrocolloids in frozen sauces
Part
3:
Biopolymer Characterisation
A
Bot,
R D
Groot and
W
G M Agterof
(Unilever, The Netherlands)
117
Non-linear elasticity and rupture of gelatin gels
J
Runyon,
T
Meisner,
R Stucki and
W Wielinga
127
(Meyhall Chmeical Co, Switzerland)
Gel permeation chromatography of hydrocolloids
x
Contents
R A
Hoffmann, A L Russell and
M J Gidley
(Unilever Research, UK)
137
Molecular weight distribution of carrageenans: Characterisation of commercial
stabilisers and effect of cation depletion on depolymerisation
Part
4: Biopolymer
Interactions
V B Tolstoguzov
(Nestle Research Centre, Swizterland)
151
Applications of phase separated biopolymer systems
W
Cui
and NAM Eskin (University of Manitoba, Canada)
161
Interaction between yellow mustard gum and locust bean gum: Impact on a
salad cream product
P
В
Fernandes
(Friskies
R
and
D
Centre, France)
171
The effect of kappa carageenan on the stability of whey protein foams
E
Dickinson and
К
Powlowsky (Unilever of Leeds, UK)
181
Rheology as a probe of protein-polysaccharide interactions in oil-in-water
emulsions
Part
5:
Incompatibility and Phase Separation of
Biopolymers
S
Kasapiš,
S Alevisopoulos,
R
Abeysekera,
P Manoj,
I
S Chronakis
and
195
M Papageorgiou (Cranfield
University, UK)
Scientific and technological aspects of polymer incompatibility in mixed
biopolymer systems
N
M
Ptitchkina,
N
I Panina,
E
V Karmanova
and I A Novikova
207
(Academy of
Agrie.
Sciences, Russia)
Gel formation in the gelatin-NaCMC-water system
P
Parovuori,
R
Manelius,
T
Suortti,
E
Bertoft and
К
Autio
217
(VTT Biotechnology and Food Research and Abo
Akademi,
Finland)
Effect of amylopectin molecular weight on the rheological and structural
properties of amylose-amylopectin mixtures
P
Walkenström
and
A-M Hermansson (SIK—
Swedish Institute for Food
225
Research, Sweden)
Mixed gels of gelatin and whey proteins
Part
6:
Practical Applications of Mixed
Biopolymers
P
Rayment,
S B
Ross-Murphy and
P R
Ellis (King s College, London, UK)
237
Rheology of guar galactomannan/rice starch mixtures
С
Michon,
G
Cuvelier,
В
Launay, A Parker and
G
Takerkart 247
(ENSIA and Systems Bio-Industries, France)
Viscoelastic properties of gelatin systems in the presence of a small concentration
of
îota-carrageenan
M P
Soler,
S Fiszman, A
L
Fadini,
M R
Bonifácio,
V
L P
Ferreira
and
257
E E M Mori
(ITAL, Brazil
and IATA, Spain)
Development of formulations for a low sugar guava preserve using LM-pectin
and kappa-carrageenan combined with LBG
Contents xi
D M
Магіигго,
R Jacobusi, A P Peretti, M Muhnoz and
ARP Scamparini
267
(University Campinas, Sao Paulo, Brazil)
Stabilization of meat products
N
Abdulmola,
M
W
N
Hember,
R K
Richardson and
E R
Morris
275
(Cranfield University, UK)
Composite rheology in mixed biopolymer systems
A S
Whitehouse,
P Ashby, R
Abeysekera and A W Robards
287
(Nestle York Ltd and University of York, UK)
Phase behaviour of biopolymers at high solid concentrations
T J
Foster, CRT Brown and I T Norton (Unilever Research, UK)
297
Phase inversion of water-in-water emulsions
Part
7:
High Pressure and High Temperature Processing
A J McArthur and
P
Wilding (Unilever Research, UK)
309
The effect of high pressure on skeletal muscle myofibrils and myosin
S
-Т
Hong and
E
Dickinson (University of Leeds, UK)
319
Rheology of heat-set protein stabilized emulsion gels: influence of emulsifier-
protein interactions
Part
8:
Functionality of Hydrocolloids in Low Moisture Products
T Schenz
(Abbott Laboratories, USA)
331
Relevance of glass transitions on product functionality
G
Sworn (Kelco International, UK)
341
Gelation of gellan gum in confectionery systems
A Nussinovitch (Hebrew University of Jerusalem, Israel)
351
Compressive
characteristics of hydrocolloid sponges
Part
9:
New Materials and Emerging Techniques
K Nishinari
(Osaka City University, Japan)
371
Properties of gellan gum
S
Takigami and
G O
Phillips
385
(Gunma University, Japan and Newtech Innovation Centre)
The production and quality of konjac
mannan
P
-Е
Glahn and
C Rolin
(Copenhagen Pectin, Denmark)
393
Properties and food uses of pectin fractions
G O
Phillips (Newtech Innovation Centre, UK)
403
The chemical identification of PNG-carrageenan
L
Sun,
С
M
Durrani and A M Donald (University of Cambridge, UK)
423
FTIR methods for the study of protein-polysaccharide mixtures
xii Contents
V J Morris, A R Kirby and A P
Gunning (Institute of Food Research, UK)
433
Probing food structures
List of participants
443
Subject index
455
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| indexdate | 2024-07-09T18:07:34Z |
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| isbn | 0199636273 |
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| physical | XII, 458 S. Ill., graph. Darst. |
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| spelling | Gums and stabilisers for the food industry 8 [proceedings of the 8th international conference held at Wrexham, Clwyd, Wales, July 1995] ed. by Glyn O. Phillips ... Oxford [u.a.] IRL Pr. 1996 XII, 458 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Lebensmittel (DE-588)4034870-2 gnd rswk-swf Hydrokolloid (DE-588)4113979-3 gnd rswk-swf Stabilisator Chemie (DE-588)4255686-7 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1995 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=007597088&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Gums and stabilisers for the food industry 8 [proceedings of the 8th international conference held at Wrexham, Clwyd, Wales, July 1995] Lebensmittel (DE-588)4034870-2 gnd Hydrokolloid (DE-588)4113979-3 gnd Stabilisator Chemie (DE-588)4255686-7 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4113979-3 (DE-588)4255686-7 (DE-588)1071861417 |
| title | Gums and stabilisers for the food industry 8 [proceedings of the 8th international conference held at Wrexham, Clwyd, Wales, July 1995] |
| title_auth | Gums and stabilisers for the food industry 8 [proceedings of the 8th international conference held at Wrexham, Clwyd, Wales, July 1995] |
| title_exact_search | Gums and stabilisers for the food industry 8 [proceedings of the 8th international conference held at Wrexham, Clwyd, Wales, July 1995] |
| title_full | Gums and stabilisers for the food industry 8 [proceedings of the 8th international conference held at Wrexham, Clwyd, Wales, July 1995] ed. by Glyn O. Phillips ... |
| title_fullStr | Gums and stabilisers for the food industry 8 [proceedings of the 8th international conference held at Wrexham, Clwyd, Wales, July 1995] ed. by Glyn O. Phillips ... |
| title_full_unstemmed | Gums and stabilisers for the food industry 8 [proceedings of the 8th international conference held at Wrexham, Clwyd, Wales, July 1995] ed. by Glyn O. Phillips ... |
| title_short | Gums and stabilisers for the food industry 8 |
| title_sort | gums and stabilisers for the food industry 8 proceedings of the 8th international conference held at wrexham clwyd wales july 1995 |
| title_sub | [proceedings of the 8th international conference held at Wrexham, Clwyd, Wales, July 1995] |
| topic | Lebensmittel (DE-588)4034870-2 gnd Hydrokolloid (DE-588)4113979-3 gnd Stabilisator Chemie (DE-588)4255686-7 gnd |
| topic_facet | Lebensmittel Hydrokolloid Stabilisator Chemie Konferenzschrift 1995 Wrexham |
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