Gums and stabilisers for the food industry 9: [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997]
Saved in:
| Format: | Conference Proceeding Book |
|---|---|
| Language: | English |
| Published: |
Cambridge
Royal Soc. of Chemistry
1998
|
| Series: | Royal Society of Chemistry: Special publication
218 |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | X, 433 S. Ill., graph. Darst. |
| ISBN: | 0854047085 |
Staff View
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| 300 | |a X, 433 S. |b Ill., graph. Darst. | ||
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| 490 | 1 | |a Royal Society of Chemistry: Special publication |v 218 | |
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Record in the Search Index
| _version_ | 1804126785585020928 |
|---|---|
| adam_text | Contents
1.
Structural
and Functional Properties of Polysaccharides
Structural Features of Native and Commercially Extracted Pectins.
3
H
A Schols,
J M
Ros,
PJH
Daas,
E J
Вакх
and AG
J Voragen
Rheological Studies of Aqueous Dispersions of Microparticulated Cellulose.
16
К
Nishinari,
E
Miyoshi and
T
Takaya.
Rheological and DSC Studies of Aqueous Dispersions and Gels of Curdlan.
26
К
Nishinari,
M
Hirashima,
E
Miyoshi and
T
Takaya
Unique Gelling Properties of Non-starch Polysaccharides from Pre-processed
34
Wheat Bran.
W
Cui,
P J
Wood,
J
Weisz and
J
Mullin.
Viscoelastic studies of Locust Bean Gum Hydrogel Prepared by Freezing and
43
Thawing. Interaction between Polymer Molecules in Locust Bean Gum
-
Water
Systems During Cooking and Freezing Processes.
R
Tanaka,
T
Hatakeyama and
H Hatakeyama
Studies on the rheological behaviour of the CV-70 polysaccharide aqueous
48
solutions.
ARP
Scamparmi,
D
M Mariuzzo
and JDS Gutierrez
Effects of Salts and Saccharides on the Rheological Properties and Pulsed NMR
59
of Rice Starch during Gelatinization and
Rétrogradation
Processes.
К
Katsuta
FAO
Regional Project on Gum Arabic Specifications and Quality Control.
69
E Casadei
Gum Arabic Replacement in Confectionery Applications.
76
P
Lawson,
M
Gonze,
F
Van
Der
Schueren and
К
Rosenplenter.
Primacel™ Food Cellulose.
84
/
M
Evans,
R C
Clark and
N
Morrison
ущ
Gums and Stabilisers for the Food Industry
Rheological and Thermal Studies on the Sol-Gel Transition of Aqueous
94
Solutions of Enzymatically Modified Xyloglucan.
M
Shirakawa,
Y
Uno,
К
Yamatoya and
К
Nishinari
2.
Protein
Systems
Phase-separated Mixed Gelatin-Milk Protein Systems
107
AM
Hermansson A Altskär
and
E
Jordansson
ESR Spin Probe Study of Legumin and Ovalbumin Interactions with
117
Lipophilic Compounds in Solutions.
LA
Wasserman,
M
Le Meste,
M VMotiakin,
VP Yuryev
and
A M
Wasserman
A Study of the
Hydration
Behaviour of Rennet Caseins in Calcium
127
Chelating Salt Solution using a Rheological Approach.
Μ Ρ
Ennis, MM
О
Sullivan and
D
M Mulvihill
Gelation Properties of Smooth and Skeletal Muscle Myosin Proteins.
136
P G
Somers and
Ν Κ
Howell
Thermal Stability and Sol-Gel Transitions of Whey and Egg White Proteins.
145
Ρ
Relkin,
Τ
Meylheuc,
В
Launay and
К
Raynal
Marine Algae Proteins: A Study on the Extraction, Thermal Denaturation and
154
Functionality of Spiroulina
pacifica.
IS
Chronakis and A C Sanchez
3.
Functional Interactions in Mixed
Biopolymer
Systems
Functional Interactions in Multicomponent Polysaccharide-Containing
169
Systems.
E E Braudo
Gels made of Wheat Starch and EthyKhydroxyethyOcellulose (EHEC):
184
Rheological Behaviour:
H
Larsson
and
A-C Eliasson
Solution and Gelation Properties of Protein-Polysaccharide Mixtures:
189
Signature by Small-angle Neutron Scattering and Rheology.
D
Renard, F Boue and
J Ĺefebvre
Influence of Milk Proteins on the Gel Transition Temperature and the
202
Mechanical Properties of Weak k-Carrageenan Gels.
A Tziboula and
D S Horne
Contents ix
Milk Gels
with Low Methoxyl Pectins.
212
D Oakenfull
and A Scott
Depletion Flocculation of Casein Micelles Induced by the EPS of a Lactic
222
Acid Bacterium.
R
Tuinier
and
С
G de Kruif
Phase Separation
of Aqueous
Starch/Galactomannan Systems:
Influence of
231
ß-Lactoglobulin Addition.
CBCloss, VB Tolstoguzov,
В
Conde-P
eût
and F
Escher
Novel Gels from Xanthan-Locust Bean Gum by
Addition
of Electrolyte.
239
С
Gomes,
M P
Gonçalves
and P A Williams
The Use of Confocal Laser Scanning Microscopy in Studying Mixed
247
Biopolymer
Systems.
С
Gamier,
S
Bourriot and J-L Doublier.
4.
Processing developments
The Science and Technology of Fluid Gels.
259
/
T
Norton,
T
Foster and
R
Brown
Developments in Process Technology
-
and their Potential Uses.
269
P J
Wallin
Tiger Striping in Injected Poultry
-
Causes and Cures.
276
К
Philp,
Z
DeFreitus,
D
Nicholson and
R
Hoffman
Effect of Stabilisers and Water Content on the Rheological Properties of
286
Prefermented Frozen Wheat Doughs.
J Räsänen
and KAutio
The Mechanism of Functionality of Potato Starch in Meat Products.
295
E
Tornberg, K Andersson
and I
Asplund
Processing and Functional Behaviour of Low Tannin Mesquite Gum.
305
F M
Goycoolea,
A M
Calderón
de la Barca,
J R Balderrama, J R Valenzuela
and G
Hernández
Protein-Polysaccharide
Interactions
in Emulsions Containing High
314
Pressure Treated Protein.
E
Dickinson and
К
Pawlowsky
Liquid-core Hydrocolloid-Oil Capsules
323
A Nussinovitch and A Solomon
χ
Gums and Stabilisers for the Food Industry
The Transformation from
Enthalpie Gels
to
Entropie
Rubbery and
333
Glass-like States in High Sugar
Biopolymer
Systems.
V Evageliou,
S
Kasapiš
and
G
Sworn
The Stability of Carrageenans to Processing.
345
W
M Marrs
5.
New Methodologies
Applications of Atomic Force Microscopy in Food Science.
361
V J
Morris
Microrheology of Swollen Starch Granules.
371
S P
Carrington,
L R
Fisher and
J A Odeli
A Combined Pulse-Resonance Rheometer for Viscoelastic Gels.
381
S T
Beckett, ID Roberts,
A S
Whitehouse and
P R
Williams
Molecular Images of Gels Formed under Shear using Atomic Force Microscopy.
388
D
Power, I Larson,
P
Hartley
D E
Dunstan
and
D
V
Boger
6.
Nutritional Aspects
Functional Foods
-
Factors Critical to Success.
397
J
Young
Rheological Characterization of Inulin.
403
IEBishay
Properties and Applications of Chicory Inulin.
409
A Franck
The Use of Acacia Gum as a Source of Soluble Dietary Fibre.
413
T P
Kravtchenko
List of Participants
421
Subject Index
428
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| indexdate | 2024-07-09T18:22:58Z |
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| spelling | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] Cambridge Royal Soc. of Chemistry 1998 X, 433 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Royal Society of Chemistry: Special publication 218 Colloids Congresses Food additives Congresses Stabilizing agents Congresses Stabilisator Chemie (DE-588)4255686-7 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Hydrokolloid (DE-588)4113979-3 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1997 Wrexham gnd-content Lebensmittel (DE-588)4034870-2 s Stabilisator Chemie (DE-588)4255686-7 s DE-604 Hydrokolloid (DE-588)4113979-3 s Williams, Peter A. Sonstige oth Gums and Stabilisers for the Food Industry Conference 9 1997 Wrexham Sonstige (DE-588)5307794-5 oth Royal Society of Chemistry: Special publication 218 (DE-604)BV001896212 218 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008246638&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] Royal Society of Chemistry: Special publication Colloids Congresses Food additives Congresses Stabilizing agents Congresses Stabilisator Chemie (DE-588)4255686-7 gnd Lebensmittel (DE-588)4034870-2 gnd Hydrokolloid (DE-588)4113979-3 gnd |
| subject_GND | (DE-588)4255686-7 (DE-588)4034870-2 (DE-588)4113979-3 (DE-588)1071861417 |
| title | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| title_auth | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| title_exact_search | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| title_full | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| title_fullStr | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| title_full_unstemmed | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| title_short | Gums and stabilisers for the food industry 9 |
| title_sort | gums and stabilisers for the food industry 9 the proceedings of the ninth gums and stabilisers for the food industry conference functional aspects held at plas coch college the north east wales institute wrexham on 7 11 july 1997 |
| title_sub | [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| topic | Colloids Congresses Food additives Congresses Stabilizing agents Congresses Stabilisator Chemie (DE-588)4255686-7 gnd Lebensmittel (DE-588)4034870-2 gnd Hydrokolloid (DE-588)4113979-3 gnd |
| topic_facet | Colloids Congresses Food additives Congresses Stabilizing agents Congresses Stabilisator Chemie Lebensmittel Hydrokolloid Konferenzschrift 1997 Wrexham |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008246638&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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