Gums and stabilisers for the food industry 10: [the proceedings of the Tenth International Gums and Stabilisers for the Food Industry: the Past, Present and Future of Food Hydrocolloids Conference held at the North East Wales Institute, Wrexham, Wales on 5 - 9 July 1999]
Gespeichert in:
| Format: | Tagungsbericht Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Soc. of Chemistry
2000
|
| Schriftenreihe: | Royal Society of Chemistry: Special publication
251 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | VIII, 470 S. Ill., graph. Darst. |
| ISBN: | 0854048200 |
Internformat
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-009048990 | ||
Datensatz im Suchindex
| _version_ | 1804128039738540032 |
|---|---|
| adam_text | Contents
Polysaccharide Characterisation
Determination of the distribution of non-esterified galacturonic acid in pectin
with endo-polygalacturonase
3
P.J.H. Daas,
G.
J.W.M.
vanAlebeek, A.G.J. Voragen and
H.A.
Schols
Multi-angle light scattering estimation of pectin molecular weight and the effect
of homogenization
19
L. Wicker, M. Corredig and W.L. Kerr
Extraction and characterisation of pectin from pomelo fruit peels
27
M.H. Norziah, E.O. Fang and A. AbdKarim
Gum Arabic
-
quality and quantity assured
37
K.A.
Identification of Gum Arabic using PAGE and IEF
53
S. Motlagh, P. Ravines, Q. Ma and F. Jaksch
Relevant structural features of the gum from Enterolobium cyclocarpum
59
G. Léon de
Pinto,
M.
Martínez, O. Beltrán,
С.
Clamens, F.
Rincón
and L. Sanabria
Preliminary study of the gelling properties of the polysaccharide isolated from
the fruit of the Cordia abyssinica
69
M.A.N.
Benhura and
С
Katayi-Chidewe
What is the true amylose content of rice starch?
76
M. Ramesh, J.R. Mitchell, K. Jumel and S.E. Harding
The dispersibility of polysaccharides in water and water-cadoxan mixtures
82
Q. Wang, P.J. Wood, W.
Cui
and S.B. Ross-Murphy
Polysaccharide Gelation
Biopolymer gelation
-
the structure-property relationship
91
A.H. Clark
vi
Gums and Stabilisers for the Food Industry JO
Rheological and thermal properties near the sol-gel transition of gellan gum
aqueous solutions
111
E. Myoshi and K. Nishinari
Comparison of texture analyser and rheometer measurements on carrageenan
129
and pectin gels
S.
Ή
doni,
B.U.
Man,
Η.
bleiben,
L-L.
Vedersi
and L.
Borregaard
Syneresis of potassium K-carrageenan gels at different KC1 and LBG concentrations
137
D. Dunstan, R.
Salvatore,
M.
Jonsson
andM.-L.
Lião
Rheological studies of hydroxypropylated and cross-linked potato starch
148
K. Morikawa and K. Nishinari
Gelling mechanisms of non-starch polysaccharides (NSP) from pre-processed
156
wheat bran fraction
W.
Cui,
P.J. Wood and Q. Wang
Mixed
Biopolymer
Systems
Phase separation in mixed biopolymer systems
167
L
Lundin,
I.T. Norton, T.J. Foster, M.A.K. Williams, A.-M.
Hermansson
and E.
Bergström
Effect of temperature on the rheological properties of starch/carrageenan mixtures
181
C. Loisel, A. Tecante, P.
Cantoni
and J.-L. Doublier
Interactions between K-carrageenan and
ß-lactoglobulin in
gelling and non-gelling
188
aqueous systems
N.E. Hotrum, J. Lucey and H. Singh
Casein micelles and their interaction with exo-polysaccharides; turbidity
and viscosity
196
CG. de KruifandR.
Tuinier
A description of micellar casein/ic-carrageenan mixed systems by means of
calorimetry and rheology
203
S. Bourriot, C. Gamier and J.-L. Doublier
Effect of heat treatment on K-carrageenan gelation in milk
211
A. Tziboula and
D.S.
Horne
Solvent structure and the influence of anions on the gelation of
к
-carrageenan
and its synergistic interaction with locust bean gum
221
D. Oakenfull, J.
Naden
and J. Paterson
Contents
vii
Heterotypic interactions
of deacetylated xanthan with a galactomannan of
high
galactose
substitution during synergistic gelation
229
P.M. Goycoolea, M. Milas and M. Rinaudo
High Solid Systems
Hydrocolloids in low water and high sugar environments
243
J.R. Mitchell
Effect of sugars on gelatinisation and Theological properties of sago starch
255
F.B. Ahmad and
P.A.
Williams
The rheological properties and enzymatic digestibility of amylose
and amylopectin gels in the presence of maltitol
262
E. Vesterinen, P.
Forssell,
P.
Myllärinen andKAutio
In vivo and in vitro annealing of starches
270
S.J.J. Debon andR.F. Tester
Solvent structure and gelation of polysaccharides in concentrated solutions
of simple sugars
277
D. Oakenfull
Effect of sugar concentration on the properties of gellan gum gels
285
G. Sworn and
С
Johnson
Effect of sucrose on milk protein, LBG and their interactions
292
C. Schorsch, M.G. Jones and I. T. Norton
Glass transitions in high sugar/biopolymer mixtures
-
some recent developments
303
S.
Kasapiš
and I.M.A. Al-Marhoobi
Proteins and Emulsions
Recent advances in protein interactions
317
N.K. Howell
Surfactant-protein interactions at air-water and oil-water interfaces observed
by atomic force microscopy
328
V.J.
Morris, P.J. Wilde, A.R.
Machie andA.P.
Gunning
Rheological investigations of transient gel in a depletion-flocculated
polydisperse
emulsion
337
P. Manoj, A.J. Fillery-Travis, D.J. Hibberd,
A.D.
Watson andM.M. Robins
viii
Gums and Stabilisers for the Food Industry
10
Effect of
pH
and NaCl on Theological and
textural
properties of lupin
protein emulsions
350
A. Raymundo, J. Empis and I. Sousa
Effects of
lipid
on whey protein gelation
366
S. Ikeda and E.A. Foegeding
The influence of different calcium-sequestering salts on the hydration
characteristics of rennet casein in a simple model system
373
M.P. Ennis, A. Thornton and
D.M.
Mulvihill
Recent Developments, Future Trends
Commercial requirements and interests: an update
387
P.J. Lillford
Genetic engineering as a means to modify polysaccharides
397
G. Tucker
Substitution of gelatin in low-fat spread: a rheological characterisation
411
F. Madsen
Designing galactomannans for the food industry
421
M. BrooL·, K. Philp, G. Cooney and L.
Horgán
Hydrolysed and deodorized guar gum including other guar specialty products:
functional properties and applications
429
FM.
Ward
Mechanical and moisture barrier properties of hydroxypropyl rice starch and
hydroxypropyl rice starch-polyiacrylic acid) graft copolymer
fílm 439
B.M.N. MohdAzemi,
LZ.
Ariffin, A. R. Mazidah and A. Abd
Karím
Selectivity of various pectins to heavy metal ions
452
M.T.
Kartel,
LA. Kupchik and
LG. Levchenko
List of Participants
457
Subject Index
466
|
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| illustrated | Illustrated |
| indexdate | 2024-07-09T18:42:54Z |
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| language | English |
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| spelling | Gums and stabilisers for the food industry 10 [the proceedings of the Tenth International Gums and Stabilisers for the Food Industry: the Past, Present and Future of Food Hydrocolloids Conference held at the North East Wales Institute, Wrexham, Wales on 5 - 9 July 1999] ed. by Peter A. Williams ... Cambridge Royal Soc. of Chemistry 2000 VIII, 470 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Royal Society of Chemistry: Special publication 251 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 Lebensmittelindustrie (DE-588)4034889-1 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1999 Wrexham gnd-content Lebensmittelindustrie (DE-588)4034889-1 s Stabilisator Chemie (DE-588)4255686-7 s DE-604 Lebensmittel (DE-588)4034870-2 s Hydrokolloid (DE-588)4113979-3 s Williams, Peter A. Sonstige oth Gums and Stabilisers for the Food Industry: The Past, Present and Future of Food Hydrocolloids Conference 10 1999 Wrexham Sonstige (DE-588)6018176-X oth Royal Society of Chemistry: Special publication 251 (DE-604)BV001896212 251 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009048990&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Gums and stabilisers for the food industry 10 [the proceedings of the Tenth International Gums and Stabilisers for the Food Industry: the Past, Present and Future of Food Hydrocolloids Conference held at the North East Wales Institute, Wrexham, Wales on 5 - 9 July 1999] Royal Society of Chemistry: Special publication Lebensmittel (DE-588)4034870-2 gnd Hydrokolloid (DE-588)4113979-3 gnd Stabilisator Chemie (DE-588)4255686-7 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4113979-3 (DE-588)4255686-7 (DE-588)4034889-1 (DE-588)1071861417 |
| title | Gums and stabilisers for the food industry 10 [the proceedings of the Tenth International Gums and Stabilisers for the Food Industry: the Past, Present and Future of Food Hydrocolloids Conference held at the North East Wales Institute, Wrexham, Wales on 5 - 9 July 1999] |
| title_auth | Gums and stabilisers for the food industry 10 [the proceedings of the Tenth International Gums and Stabilisers for the Food Industry: the Past, Present and Future of Food Hydrocolloids Conference held at the North East Wales Institute, Wrexham, Wales on 5 - 9 July 1999] |
| title_exact_search | Gums and stabilisers for the food industry 10 [the proceedings of the Tenth International Gums and Stabilisers for the Food Industry: the Past, Present and Future of Food Hydrocolloids Conference held at the North East Wales Institute, Wrexham, Wales on 5 - 9 July 1999] |
| title_full | Gums and stabilisers for the food industry 10 [the proceedings of the Tenth International Gums and Stabilisers for the Food Industry: the Past, Present and Future of Food Hydrocolloids Conference held at the North East Wales Institute, Wrexham, Wales on 5 - 9 July 1999] ed. by Peter A. Williams ... |
| title_fullStr | Gums and stabilisers for the food industry 10 [the proceedings of the Tenth International Gums and Stabilisers for the Food Industry: the Past, Present and Future of Food Hydrocolloids Conference held at the North East Wales Institute, Wrexham, Wales on 5 - 9 July 1999] ed. by Peter A. Williams ... |
| title_full_unstemmed | Gums and stabilisers for the food industry 10 [the proceedings of the Tenth International Gums and Stabilisers for the Food Industry: the Past, Present and Future of Food Hydrocolloids Conference held at the North East Wales Institute, Wrexham, Wales on 5 - 9 July 1999] ed. by Peter A. Williams ... |
| title_short | Gums and stabilisers for the food industry 10 |
| title_sort | gums and stabilisers for the food industry 10 the proceedings of the tenth international gums and stabilisers for the food industry the past present and future of food hydrocolloids conference held at the north east wales institute wrexham wales on 5 9 july 1999 |
| title_sub | [the proceedings of the Tenth International Gums and Stabilisers for the Food Industry: the Past, Present and Future of Food Hydrocolloids Conference held at the North East Wales Institute, Wrexham, Wales on 5 - 9 July 1999] |
| topic | Lebensmittel (DE-588)4034870-2 gnd Hydrokolloid (DE-588)4113979-3 gnd Stabilisator Chemie (DE-588)4255686-7 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd |
| topic_facet | Lebensmittel Hydrokolloid Stabilisator Chemie Lebensmittelindustrie Konferenzschrift 1999 Wrexham |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009048990&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV001896212 |
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