Gums and stabilisers for the food industry 14: The proceedings of the 14th Gums and Stabilisers for the Food Industry conference held on 18 - 22 June 2007 at NEWI, Wrexham, UK.
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| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
2008
|
| Schriftenreihe: | Special publication
316 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XII, 584 S. Ill., graph. Darst. 24 cm |
| ISBN: | 9780854044610 9780854046737 |
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| 245 | 1 | 0 | |a Gums and stabilisers for the food industry 14 |b The proceedings of the 14th Gums and Stabilisers for the Food Industry conference held on 18 - 22 June 2007 at NEWI, Wrexham, UK. |c ed. by Peter A. Williams, Glyn O. Phillips |
| 246 | 1 | 3 | |a Gums and stabilizers for the food industry |
| 264 | 1 | |a Cambridge |b Royal Society of Chemistry |c 2008 | |
| 300 | |a XII, 584 S. |b Ill., graph. Darst. |c 24 cm | ||
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| 490 | 1 | |a Special publication |v 316 | |
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Food additives - Congresses | |
| 650 | 4 | |a Gums and resins - Congresses | |
| 650 | 4 | |a Hydrocolloids - Congresses | |
| 650 | 4 | |a Stabilizing agents - Congresses | |
| 650 | 4 | |a Gums and resins |v Congresses | |
| 650 | 4 | |a Stabilizing agents |v Congresses | |
| 650 | 4 | |a Food additives |v Congresses | |
| 650 | 4 | |a Hydrocolloids |v Congresses | |
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| adam_text | IMAGE 1
CONTENTS
THE FOOD HYDROCOLLOIDS TRUST MEDAL LECTURE
GIVING NATURE A HELPING HAND G. 0. PHILLIPS, NEWL WREXHAM, UK
1. NOVEL HYDROCOLLOID FUNCTIONALITY
3
MIXING HYDROCOLLOIDS AND WATER: POLYMERS VERSUS PARTICLES 29
J.R. MITCHELL, A.1. FERRY, M. DESSE, S.E. HIL!,J. HORT, 1. MARCINNI AND
B. WOLF, UNIVERSITYOFNOTTINGHAM AND QUEENSMEDICALCENTRE, NOTTINGHAM, UK
DETAILED MICROSCOPIC VISUALISATION OF HYDRATION AND SWELLING IN A
RAPIDLY 40 HYDRATING PARTICLE BED CONTAINING A CELLULOSE ETHER S.R.
PYGALL, P. TIMMINS AND C.D. MELIA, UNIVERSITY 01 NOTTINGHAM AND BRISTOL
MYERS SQUIBB,MORETON, UK
SWELLING BEHAVIOUR OFCALCIUM PECTIN GEL BEADS 47
M. IIJIMA, M. TAKAHASHI, T HATAKEYAMA AND H. HATAKEYAMA, NAGASAKI
UNIVERSITY, SHINSHU UNIVERSITY, LIGNOCELL RESEARCH AND FUKUIUNIVERSITY,
JAPAN
PROCESSING-STRUCTURE-PROPERTY RELATIONSHIPS IN BIOPOLYMER GEL PARTICLES
53 P. BUREY, B. BHANDARI, T. HOWES AND M. GIDLEY, THEUNIVERSITY 01
QUEENSLAND, AUSTRALIA
DIFFUSING WAVE SPECTROSCOPY STUDIES OF RENNET-INDUCED GELATION OF MILK
IN THE 61 PRESENCE 0 F PECTIN A. ACERO LOPEZ, M.CORREDIG, M. ALEXANDER,
UNIVERSITY01GUELPH, CANADA
PERFORMANCE OFRESISTANT STARCH TYPE 3 IN NON PRE-FRIED BATTERED FOOD 68
T. SANZ, A. SALVADOR, S.M FISZMAN, ITIA, SPAIN
TEXTURAL AND COLOUR CHANGES DURING STORAGE AND SENSORY SHELF LIFE OF
MUFFINS 73 CONTAINING RESISTANT STARCH R. BAIXAULI, A. SAVADOR AND S.M.
FISZMAN,CSIC, VALENCIA, SPAIN
DRAMATIC CHANGES IN BULK DEFORMATION BEHAVIOUR OF GELLAN GUM ON
CROSS-LINKING 79 WITH MIXED CATIONS J.J. HARRIS, A.M SMITH, R.M SHELTON,
UNIVERSITY 01 BIRMINGHAM AND ASTON UNIVERSITY, BIRMINGHAM, UK
HYDRATION STUDY OF SOY PROTEIN IN THE DRY STATE 87
C. KEALLEY, M. ROUT, 1. APPELQVIST, K. STROUNINA, A. WHITTAKER, M.
GIDLEY, E. GILBERT AND P. LILLFORD, AUSTRALIAN NUCLEAR SCIENCE
ANDTECHNOLOGY ORGANISATION, FOOD SCIENCE AUSTRALIA AND THE UNIVERSITY 01
QUEENSLAND, AUSTRALIA
IMAGE 2
VIII CONTENTS
2S SOY PROTEIN: A MISNOMER HENEE FORGOTTEN HUT FUNCTIONAL NEVERTHELESS
96 S. KASAPIS AND SOK LI TAY,NATIONAL UNIVERSITY OF SINGAPORE, SINGAPORE
ADHESIVE INTERACTIONS BETWEEN GELATINISED STAREH GRANULES 105
S. HASAN, S.M. FITZSIMONS, E. O NEILL AND E.R. MORRIS, OMAR AL MUKHTAR
UNIVERSITY, LIBYA, TEAGASC, FOOD RESEARCH CENTRE AND UNIVERSITY COLLEGE
CORK, IRELAND
PHYSICALLY MODIFIED XANTHAN GUM PREPARED BY EXTRUSION PROCESSING 114
NUNO M SEREN0, SANDRA E. HILL, JOHN R. MITCHELL, UNIVERSITY 0/
NOTTINGHAM. UK
EFFECT OF HIGH INTENSITY ULTRASONIEATION ON THE RHEOLOGICAL
EHARAETERISTIES OF 123 SELECTED HYDROCOLLOID SOLUTIONS B.K. TIAWRI, K.
MUTHUKUMARAPPAN, CL . 0 DONNELL AND P.J. CULLEN, UNIVERSITY
COLLEGEDUBLIN,LRELAND, SOUTHDAKOTA STATE UNIVERSITY, USA AND DUBLIN
INSTITUTE
OFTECHNOLOGY,IRELAND
PECTIN IS AN ALKALI SCAVENGER: POTENTIAL USAGE IN SKINCARE 129
JENS TRUDSE, CP KELCO,DENMARK
DEMETHYLATION OF A MODEL HOMOGALAETURONAN WITH A CITRUS SALT-INDEPENDENT
PECTIN 141 METHYLESTERASE: EFFECT OF PR ON BLOCK SIZE AND NUMBER, ENZYME
MODE OF ACTION AND RESULTING FUNCTIONALITY R. G. CAMERON, G.A. LUZIO, K.
GOODNER, MA.K. WILLIAMS, USDA, ARS, CITRUSAND
SUBTROPICALPRODUCTS LABORATORY ANDMASSEY UNIVERSITY, NEW ZEALAND
GELLING TEMPERATURE DETERMINATION IN PECTIN-BASED SYSTEMS 153
1. BOETTGER, S.H. CHRISTENSEN AND H. STAPEJFELDT, CP KELCO,DENMARK
CHARACTERIZATION OF PECTIN-CALCIUM-GELS: INFLUENEE OF PECTIN
METHOXYLATION 164 PROPERTIES 1 FRAEYE, E. VANDEVENNE, T. DUVETTER, A.
VAN LOEY AND M HENDRICKX, KATHOLIEKEUNIVERSITEIT, LEUVEN, BELGIUM
HIGH PRESSURE-INDUCEDRHEOLOGIEAL TRANSITIONS IN EGG PROTEIN DISPERSIONS
173 JM AGUILAR, F. CORDOBES, C. BENGOECHEA AND A. GUERRERO, UNIVERSIDAD
DE SEVILLA, SPAIN
2. SENSORY-TEXTURE RELATIONSHIPS
EFFECT OFTEXTURE ON FLAVOUR RELEASE IN FRUIT SPREAD APPLIEATIONS 181
E. LYNENSKJOLD, N.W.G. YOUNG AND I BUTLER, DANISCO, DENMARK
IMPACT OFTHE MICROSTRUCTURE ON FLAVOUR DIFFUSION AND RELEASE IN FRUIT
PREPARATIONS 195 G. SAVARY, J-1. DOUBLIER, N. CAYOT,INRA-ENESAD,
INRA-NANTES, FRANCE
SENSORY AND RHEOLOGICAL PROPERTIES OF A FLAXSEED GUM-FORTIFIED DAIRY
BEVERAGE 203 H.D. GOF!, A.E. MULLER, F. CAPEL, CJ. FINDLAY AND WS. CUI,
UNIVERSITY 0/ GUELPH, COMPUSENSE INC. AGRICULTURE AND AGRI-FOOD CANADA,
CANADA AND UNIVERSITAT HOHENHEIM. GERMANY
IMAGE 3
CONTENTS
3. HYDROCOLLOID EMULSIFIERS
IX
CONTROLLING EMULSION STABILITY: MICROSTRUCTURAL AND MICRORHEOLOGICAL
ORIGINS OF 211 FLOCCULATING SYSTEMS B.S. MURRAY, UNIVERSITY 0/ LEEDS, UK
EMULSIFICATION AND STABILISATION WITH PROTEIN-POLYSACCHARIDE COMPLEXES
221 ERIC DICKINSON, UNIVERSITY 0/ LEEDS, UK
DYNAMIC RHEOLOGICAL PROPERTIES OF GELATINE FILMS AT THE AIR/WATER
INTERFACE. 233 S. DOMENEK, R. ABDELLI, S. MEZDOUR, S. GUEGJ, N BRAMBATI,
C. RIDOUX AND C.
MICHON, AGROPARISTECH-INRA-CNAMAND ROUSSELOT, FRANCE
KINETICS OF ADSORPTION OF GELATINE AT THE AIR/WATER INTERFACE: EFFECT OF
CONCENTRATION 239 AND IONIC STRENGTH S. DOMENEK, E. PETIT, A.S. DELBES,
S. MEZDOUR, S. GUEDJ, N BRAMBATI, C. RIDOUX AND C. MICHON, ENSIA, MASSY
AND ROUSSELOT, FRANCE
HYDROXYPROPYL CELLULOSE AS A STABILIZING AGENT OF EMULSIONS 245
A. LEPINE, S. MEZDOUR, P. ERAZO-MAJEWICZ AND C. MICHON, ENSIA-INRA-CNAM,
MASSY, FRANCE AND HERCULES, USA
MANNANS AND XYLANS AS STABILISERS OF A MODEL OIL-IN-WATER BEVERAGE
SYSTEM 251 KIS. MIKKONEN, M. TENKANEN, S. WILLFOR, K.B. HICKS ANDMP.
YADAV UNIVERSITY 0/ HELSINKI, FINLAND, ABO AKADEMI UNIVERSITY, FINLAND
AND UNITED STATES DEPARTMENT 0/ AGRICULTURE, USA
EMULSIFICATION PROPERTIES OF SUGAR BEET PECTIN 257
CHEE KIONGSIEWANDP.A. WILLIAMS, NEWI, WREXHAM, UK
EFFECT OF THERMAL TREATMENTS AND PH MODIFICATION ON THE RHEOLOGICAL
PROPERTIES OF 264 O/W EMULSIONS STABILISED BY FOOD PROTEINS C.
BENGOECHEA, A. ROMERO, F. CORDOBES AND A. GUERRERO, UNIVERSIDAD DE
SEVILLA, SPAIN
STABILITY OF EMULSIONS CONTAINING SODIUM CASEINATE AND ANIONIC
POLYSACCHARIDES 272 L. JOURDAIN, M.E. LESER, C. SCHMITT, E. DICKINSON,
UNIVERSITY 0/ LEEDS, UK AND NESTLE, SWITZERLAND
CHARACTERISATION OF GUM GHATTI AND COMPARISON WITH GUM ARABIC 280 S.
AL-ASSAF, V. AMAR, G.O. PHILLIPS, PHILLIPS HYDROCOLLOIDS RESEARCH
CENTRE, NEWI, UK AND THE GUMS AND COLLOIDS GROUP, INDIA
4. HYDROCOLLOIDS AND HEALTH
THE ROLE OF HYDROCOLLOIDS IN THE FORMULATION OF HEALTHY FOODS 293
1. T. NORTON, P.W COX AND F. SPYROPOULOS, UNIVERSITY 0/ BIRMINGHAM, UK
HYDROCOLLOIDS IN HEALTH A. PHILLIPS AND S. RILEY, UNIVERSITY 0/ WALES
HOSPITAL, CARDIFF, UK 306
IMAGE 4
X
THE EFFECT OFHYDROCOLLOIDS ON SATIETY, AND WEIGHT LASS: A REVIEW T
PAESCHKE AND WR. AIMUTIS, CARGILL, INC., USA
UTILIZATION OF SODIUM CASEINATE NANOPARTICLES AS MOLECULAR
NANOCONTAINERS FOR DELIVERY OF BIOACTIVE LIPIDS TO FOOD SYSTEMS:
RELATIONSHIP TO THE RETENTION AND CONTROLLED RELEASE OFPHOSPHOLIPIDS IN
THE SIMULATED DIGESTION CONDITIONS MG. SEMENOVA, L.E. BELYAKOVA. Y.N.
POLIKARPOV, A.S. ANTIPOVA, AND M.S. ANOKHINA, RUSSIAN ACADEMY 0/
SEIENCES. RUSSIA
REAL-TIME CSLM OBSERVATIONS ON ALPHA-AMYLASE DIGESTION OF STARCH IN
ISOLATED FORM AND WITHIN CELLULAR INTEGRITY S. OYMAN, 1.G. C. BLONK,
H.T.WM VAN DER HIJDEN, H.P.F. PETERS AND S.E. HILL,
UNIVERSITY 0/ NOTTINGHAM, UK AND UNILEVER R&D, THENETHERLANDS
BIOPOLYMER STRUCTURES FOR NOVEL GASTRO-INTESTINAL FUNCTIONALITY: IN
VITRO CHARACTERISATION AND BEHAVIOUR IN VIVO USING MRI P. RAYMENT, S.
PREGENT, CI: HOAD, E. CIAMPI AND MF. BUTLER, UNILEVER R&D COLWORTH AND
UNIVERSITY 0/ NOTTINGHAM
CALCIUM ALGINATE AS A GASTRO-ACTIVATED DIETARY FIBRE 0. GASERED. H.
HARALDSEN AND G. LYNCH, FMCBIOPOLYMERNORWAY AND BELGIUM
PECTIN - HEALTH BENEFITS AS A DIETARY FIBRE AND BEYOND 0. HASSEIWANDER.
DANISCOSWEETNERS LTD, UK
EXTRACTION, CHARACTERISATION AND ANTI-INFLAMMATORY BIOACTIVITY OF
POLYSACCHARIDES FROM BOAT-FRUITED STERCULIA SEEDS Y. WU, S. W CUI, J
TANG, Q. WANG AND X GU, SHANGHAI JIAO TONG UNIVERSITY, CHINA AND
AGRICULTURE ANDAGRI-FOODCANADA, GUELPH, CANADA
STRUCTURING OF LOW CALORIE FOOD WITH FRUIT FIBRES JURGEN FISCHER,
HERBAFOODINGREDIENTS, GERMANY
RHEOLOGICAL BEHAVIOUR OF CARBOXYMETHYL CELLULOSE DAIRY DESSERTS WITH
DIFFERENT FAT CONTENT S. BAYARRI AND E. COSTELL, CSIC, VALENCIA,SPAIN
THE ROLE OFHYDROCOLLOIDS IN THE MANAGEMENT OF DYSPHAGIA. G. SWORN, E.
KERDAVID, 1. FAYOS, DANISCO SAS, PRANCE
ANTIOXIDANT ACTIVITY OF SOY PROTEIN HYDROLYSATE AND PEPTIDES C. KASASE,
A. GANESHALINGAM AND N. HOWELL, UNIVERSITY 0/ SURREY, UK
5. INTERACTIONS IN MIXED HYDROCOLLOID SYSTEMS
CONTENTS
313
326
334
341
349
358
367
379
386
392
402
MODELLING OFTHE RHEOLOGICAL BEHAVIOUR OFTHE TEMARY SYSTEMS OFTRAGACANTH,
GUAR 409 GUMS AND METHY1CELLULOSE AS A FUNCTION OF CONCENTRATION AND
TEMPERATURE C.A. SILVA, F. CHEN 10, R. MOREIRA AND G. PEREIRA,
UNIVERSIDADE DE SANTIAGO, SPAIN
IMAGE 5
CONTENTS XI
STRUCTURAL PROPERTIES AND PHASE MODEL INTERPRETATION OF THE TERTIARY
SYSTEM 419 COMPRISING GE1ATIN, AGAROSE AND A LIPID PHASE P. SHRINIVAS,
T. TONGDANG AND S. KASAPIS, NATIONAL UNIVERSITY 0/ SINGAPORE, SINGAPORE
AND PRINCE SONGKLA UNIVERSITY, THAILAND
COMPLEX COACERVATION BETWEEN SS-LACTOGLOBULIN AND X-CARRAGEENAN 427 J
DOYLE, J S. MOUNSEY AND B.T. O KENNEDY, MOOREPARK FOOD RESEARCH CENTRE,
IRELAND
VISCOELASTICITY OF STAREH-MILK SYSTEMS WITH INULIN ADDED. INFLUENCE OF
INULIN CHAIN 435 LENGTH AND CONCENTRATION L. GONZALEZ-TOMAS, J.
COLL-MARQUES AND E. COSTELL, CSIC, VALENCIA, SPAIN
INTERACTION OF DIFFERENT GELLING CARRAGEENANS WITH MILK PROTEINS 440
J DE VRIES, D. ARLTOFT AND F. MADSEN, DANISCO AIS AND UNIVERSITY 0/
COPENHAGEN, DENMARK
AFM AND DSC STUDIES ON GELATION OF METHYLCELLULOSE MIXED WITH SODIUM 446
CELLULOSE SULFATE T. HATAKEYAMA, M. DOHJIMA, T. ONISHI AND H.
HATAKEYAMA,LIGNOCEL RESEARCH AND FUKUI UNIVERSITY, JAPAN
THE EFFECT OF FILLER ORIENTATION ON THE MECHANICAL PROPERTIES OF
GELATIN-MCC 454 COMPOSITES LEE WAH KOH, S. KASAPIS AND D. TECK LIP TARN,
NATIONAL UNIVERSITY 0/ SINGAPORE, SINGAPORE
CHARACTERISATION OF RHEOLOGICAL PROPERTIES 0 F MIXTURES OF WHEY PROTEIN
ISOLATE AND 461 INULIN J T. TOBIN, S.M. FITZSIMONS, E.R. MORRIS AND M.A.
FENELON,TEAGASC, FOOD RESEARCH CENTER, UNIVERSITY COLLEGE, CORK, IRELAND
EFFECT OF SHEARING ON THE PHASE DIAGRAM AND RHEOLOGICAL BEHAVIOUR OF AN
AQUEOUS 469 WHEY PROTEIN ISOLATE-X-CARRAGEENAN MIXTURES S. GAALOUL, S.
TURGEON, M CORREDIG, UNIVERSITE LAVAL, SAINTE-FOY AND UNIVERSITY 0/
GUELPH, CANADA
PECTIN-PROTEIN COMPLEXES-NEW ROLES FOR PECTIN EXTRACTS 477
V.J. MORRIS, A.P. GUNNING, A.R. KIRBY AND A.J. MACDOUGALL, INSTITUTE 0/
FOOD RESEARCH
6. INNOVATIVE APPLICATIONS
MICROALGAE BIOMASS AS A NOVEL FUNCTIONAL INGREDIENT IN MIXED GEL SYSTEMS
487 A.P. BATISTA L. GOUVEIA, M C. NUNES, JM FRANCO, A. RAYMUNDO, ISEIT
DE ALMADA, INETI-DER-UNIDADE BIOMASSA, PORTUGAL AND UNIVERSIDAD DE
HUELVA, SPAIN
IMAGE 6
XII CONTENTS
CELLULOSE GUM AS PROTECTIVE COLLOID IN THE STABILIZATION OFACIDIFIED
PROTEIN DRINKS 495 M VAN DER WIELEN, W: VAN DE HEIJNING, Y. BROUWER, CP
KELCO, THE NETHERLANDS
PROTEIN STABILIZATION AND PARTICLE SUSPENSION IN ACIDIFIED PROTEIN
DRINKS USING A 503 DUAL-FUNCTION HYDROCOLLOID SYSTEM. CR. YUAN, M
KAZMIERSKI-STEELEAND P. JACKSON, CP KELCO, USA
NANOSTRUCTURES AND NANOFOODS 510
V.J. MORRIS, INSTITUTE OF FOOD RESEARCH, NORWICH, UK
HIGH-PRESSURE-INDUCED YUZU MANNALADE 518
H. KUWADA, Y. JIBU, K. YASUKAWA, S. MAKIO, A. TERAMOTO AND M FUCHIGAMI,
OKAYAMA PREFECTURAL UNIVERSITY AND KANTO GAKUIN UNIVERSITY, JAPAN
7. DEVELOPMENTS IN CHARACTERISATION
MOLECULAR STRUCTURES OF GELLAN GUM IMAGED WITH ATOMIC FORCE MICROSCOPY
(AFM) 527 IN RELATION TO THE RHEOLOGICAL BEHAVIOR IN AN AQUEOUS SYSTEMS.
GELLAN GUM WITH VARIOUS ACYL CONTENTS IN THE PRESENCE OR ABSENCE
OFPOTASSIUM T. FUNAMI, S. NODA, S. ISHIHARA, M NAKAUMA, R. TAKAHASHI, S.
AL-ASSAF, K.
NISHINARI, AND G.O. PHILLIPS, SAN-EI GENF.F.I INC., GUNMA UNIVERSITY,
JAPAN, PHI/UPS HYDROCOLLOID RESEARCH CENTRE, UK
RAPID DETERMINATION OF ALGINATE MONOMER COMPOSITION USING RAMAN
SPECTROSCOPY 543 AND CHEMOMETRICS T. SALOMONSEN, H.M JENSEN, D. STENBAEK
AND S.B. ENGELSEN, DANISCO AND UNIVERSITY OFCOPENHAGEN, DENMARK
PHYSICOCHEMICAL PROPERTIES OF STARCH ISOLATED FROM SAGO PALM (METROXYLON
SAGU) 552 AT DIFFERENT PALM HEIGHTS B.A. FASIHUDDIN ANDPA. WILLIAMS,
UNIVERSITI MALAYSIA SARAWAK AND NORTH EAST WALES INSTITUTE, UK
A CUTTING EDGE TECHNOLOGY IN THE RHEOLOGICAL STUDIES OF THERMAL
PROCESSING OF 558 POLYMERS: MEASURING RESPONSE TO HIGH TEMPERATURE
TREATMENT USING A HIGH PRESSURE CELL MS. KOK; ABANT IZZET BAYSAL
UNIVERSITY, TURKEY
AFM, MICROSTRUCTURE AND FUNCTION 564
V.J. MORRIS, INSTITUTE OF FOOD RESEARCH, UK
PHYSICOCHEMICAL CHARACTERISATION OFPSYLLIUM FIBRE 572
M.S. TEMUDO, M C. NUNES, A.P. BATISTA, F. CARVALHEIRO, MP. ESTEVES AND
A. RAYMUNDO ISEIT DE ALMADAANDINETI, PORTUGAL
SUBJECT INDEX 578
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| adam_txt |
IMAGE 1
CONTENTS
THE FOOD HYDROCOLLOIDS TRUST MEDAL LECTURE
GIVING NATURE A HELPING HAND G. 0. PHILLIPS, NEWL WREXHAM, UK
1. NOVEL HYDROCOLLOID FUNCTIONALITY
3
MIXING HYDROCOLLOIDS AND WATER: POLYMERS VERSUS PARTICLES 29
J.R. MITCHELL, A.1. FERRY, M. DESSE, S.E. HIL!,J. HORT, 1. MARCINNI AND
B. WOLF, UNIVERSITYOFNOTTINGHAM AND QUEENSMEDICALCENTRE, NOTTINGHAM, UK
DETAILED MICROSCOPIC VISUALISATION OF HYDRATION AND SWELLING IN A
RAPIDLY 40 HYDRATING PARTICLE BED CONTAINING A CELLULOSE ETHER S.R.
PYGALL, P. TIMMINS AND C.D. MELIA, UNIVERSITY 01 NOTTINGHAM AND BRISTOL
MYERS SQUIBB,MORETON, UK
SWELLING BEHAVIOUR OFCALCIUM PECTIN GEL BEADS 47
M. IIJIMA, M. TAKAHASHI, T HATAKEYAMA AND H. HATAKEYAMA, NAGASAKI
UNIVERSITY, SHINSHU UNIVERSITY, LIGNOCELL RESEARCH AND FUKUIUNIVERSITY,
JAPAN
PROCESSING-STRUCTURE-PROPERTY RELATIONSHIPS IN BIOPOLYMER GEL PARTICLES
53 P. BUREY, B. BHANDARI, T. HOWES AND M. GIDLEY, THEUNIVERSITY 01
QUEENSLAND, AUSTRALIA
DIFFUSING WAVE SPECTROSCOPY STUDIES OF RENNET-INDUCED GELATION OF MILK
IN THE 61 PRESENCE 0 F PECTIN A. ACERO LOPEZ, M.CORREDIG, M. ALEXANDER,
UNIVERSITY01GUELPH, CANADA
PERFORMANCE OFRESISTANT STARCH TYPE 3 IN NON PRE-FRIED BATTERED FOOD 68
T. SANZ, A. SALVADOR, S.M FISZMAN, ITIA, SPAIN
TEXTURAL AND COLOUR CHANGES DURING STORAGE AND SENSORY SHELF LIFE OF
MUFFINS 73 CONTAINING RESISTANT STARCH R. BAIXAULI, A. SAVADOR AND S.M.
FISZMAN,CSIC, VALENCIA, SPAIN
DRAMATIC CHANGES IN BULK DEFORMATION BEHAVIOUR OF GELLAN GUM ON
CROSS-LINKING 79 WITH MIXED CATIONS J.J. HARRIS, A.M SMITH, R.M SHELTON,
UNIVERSITY 01 BIRMINGHAM AND ASTON UNIVERSITY, BIRMINGHAM, UK
HYDRATION STUDY OF SOY PROTEIN IN THE 'DRY STATE' 87
C. KEALLEY, M. ROUT, 1. APPELQVIST, K. STROUNINA, A. WHITTAKER, M.
GIDLEY, E. GILBERT AND P. LILLFORD, AUSTRALIAN NUCLEAR SCIENCE
ANDTECHNOLOGY ORGANISATION, FOOD SCIENCE AUSTRALIA AND THE UNIVERSITY 01
QUEENSLAND, AUSTRALIA
IMAGE 2
VIII CONTENTS
2S SOY PROTEIN: A MISNOMER HENEE FORGOTTEN HUT FUNCTIONAL NEVERTHELESS
96 S. KASAPIS AND SOK LI TAY,NATIONAL UNIVERSITY OF SINGAPORE, SINGAPORE
ADHESIVE INTERACTIONS BETWEEN GELATINISED STAREH GRANULES 105
S. HASAN, S.M. FITZSIMONS, E. O'NEILL AND E.R. MORRIS, OMAR AL MUKHTAR
UNIVERSITY, LIBYA, TEAGASC, FOOD RESEARCH CENTRE AND UNIVERSITY COLLEGE
CORK, IRELAND
PHYSICALLY MODIFIED XANTHAN GUM PREPARED BY EXTRUSION PROCESSING 114
NUNO M SEREN0, SANDRA E. HILL, JOHN R. MITCHELL, UNIVERSITY 0/
NOTTINGHAM. UK
EFFECT OF HIGH INTENSITY ULTRASONIEATION ON THE RHEOLOGICAL
EHARAETERISTIES OF 123 SELECTED HYDROCOLLOID SOLUTIONS B.K. TIAWRI, K.
MUTHUKUMARAPPAN, CL". 0 'DONNELL AND P.J. CULLEN, UNIVERSITY
COLLEGEDUBLIN,LRELAND, SOUTHDAKOTA STATE UNIVERSITY, USA AND DUBLIN
INSTITUTE
OFTECHNOLOGY,IRELAND
PECTIN IS AN ALKALI SCAVENGER: POTENTIAL USAGE IN SKINCARE 129
JENS TRUDSE, CP KELCO,DENMARK
DEMETHYLATION OF A MODEL HOMOGALAETURONAN WITH A CITRUS SALT-INDEPENDENT
PECTIN 141 METHYLESTERASE: EFFECT OF PR ON BLOCK SIZE AND NUMBER, ENZYME
MODE OF ACTION AND RESULTING FUNCTIONALITY R. G. CAMERON, G.A. LUZIO, K.
GOODNER, MA.K. WILLIAMS, USDA, ARS, CITRUSAND
SUBTROPICALPRODUCTS LABORATORY ANDMASSEY UNIVERSITY, NEW ZEALAND
GELLING TEMPERATURE DETERMINATION IN PECTIN-BASED SYSTEMS 153
1. BOETTGER, S.H. CHRISTENSEN AND H. STAPEJFELDT, CP KELCO,DENMARK
CHARACTERIZATION OF PECTIN-CALCIUM-GELS: INFLUENEE OF PECTIN
METHOXYLATION 164 PROPERTIES 1 FRAEYE, E. VANDEVENNE, T. DUVETTER, A.
VAN LOEY AND M HENDRICKX, KATHOLIEKEUNIVERSITEIT, LEUVEN, BELGIUM
HIGH PRESSURE-INDUCEDRHEOLOGIEAL TRANSITIONS IN EGG PROTEIN DISPERSIONS
173 JM AGUILAR, F. CORDOBES, C. BENGOECHEA AND A. GUERRERO, UNIVERSIDAD
DE SEVILLA, SPAIN
2. SENSORY-TEXTURE RELATIONSHIPS
EFFECT OFTEXTURE ON FLAVOUR RELEASE IN FRUIT SPREAD APPLIEATIONS 181
E. LYNENSKJOLD, N.W.G. YOUNG AND I BUTLER, DANISCO, DENMARK
IMPACT OFTHE MICROSTRUCTURE ON FLAVOUR DIFFUSION AND RELEASE IN FRUIT
PREPARATIONS 195 G. SAVARY, J-1. DOUBLIER, N. CAYOT,INRA-ENESAD,
INRA-NANTES, FRANCE
SENSORY AND RHEOLOGICAL PROPERTIES OF A FLAXSEED GUM-FORTIFIED DAIRY
BEVERAGE 203 H.D. GOF!, A.E. MULLER, F. CAPEL, CJ. FINDLAY AND WS. CUI,
UNIVERSITY 0/ GUELPH, COMPUSENSE INC. AGRICULTURE AND AGRI-FOOD CANADA,
CANADA AND UNIVERSITAT HOHENHEIM. GERMANY
IMAGE 3
CONTENTS
3. HYDROCOLLOID EMULSIFIERS
IX
CONTROLLING EMULSION STABILITY: MICROSTRUCTURAL AND MICRORHEOLOGICAL
ORIGINS OF 211 FLOCCULATING SYSTEMS B.S. MURRAY, UNIVERSITY 0/ LEEDS, UK
EMULSIFICATION AND STABILISATION WITH PROTEIN-POLYSACCHARIDE COMPLEXES
221 ERIC DICKINSON, UNIVERSITY 0/ LEEDS, UK
DYNAMIC RHEOLOGICAL PROPERTIES OF GELATINE FILMS AT THE AIR/WATER
INTERFACE. 233 S. DOMENEK, R. ABDELLI, S. MEZDOUR, S. GUEGJ, N BRAMBATI,
C. RIDOUX AND C.
MICHON, AGROPARISTECH-INRA-CNAMAND ROUSSELOT, FRANCE
KINETICS OF ADSORPTION OF GELATINE AT THE AIR/WATER INTERFACE: EFFECT OF
CONCENTRATION 239 AND IONIC STRENGTH S. DOMENEK, E. PETIT, A.S. DELBES,
S. MEZDOUR, S. GUEDJ, N BRAMBATI, C. RIDOUX AND C. MICHON, ENSIA, MASSY
AND ROUSSELOT, FRANCE
HYDROXYPROPYL CELLULOSE AS A STABILIZING AGENT OF EMULSIONS 245
A. LEPINE, S. MEZDOUR, P. ERAZO-MAJEWICZ AND C. MICHON, ENSIA-INRA-CNAM,
MASSY, FRANCE AND HERCULES, USA
MANNANS AND XYLANS AS STABILISERS OF A MODEL OIL-IN-WATER BEVERAGE
SYSTEM 251 KIS. MIKKONEN, M. TENKANEN, S. WILLFOR, K.B. HICKS ANDMP.
YADAV UNIVERSITY 0/ HELSINKI, FINLAND, ABO AKADEMI UNIVERSITY, FINLAND
AND UNITED STATES DEPARTMENT 0/ AGRICULTURE, USA
EMULSIFICATION PROPERTIES OF SUGAR BEET PECTIN 257
CHEE KIONGSIEWANDP.A. WILLIAMS, NEWI, WREXHAM, UK
EFFECT OF THERMAL TREATMENTS AND PH MODIFICATION ON THE RHEOLOGICAL
PROPERTIES OF 264 O/W EMULSIONS STABILISED BY FOOD PROTEINS C.
BENGOECHEA, A. ROMERO, F. CORDOBES AND A. GUERRERO, UNIVERSIDAD DE
SEVILLA, SPAIN
STABILITY OF EMULSIONS CONTAINING SODIUM CASEINATE AND ANIONIC
POLYSACCHARIDES 272 L. JOURDAIN, M.E. LESER, C. SCHMITT, E. DICKINSON,
UNIVERSITY 0/ LEEDS, UK AND NESTLE, SWITZERLAND
CHARACTERISATION OF GUM GHATTI AND COMPARISON WITH GUM ARABIC 280 S.
AL-ASSAF, V. AMAR, G.O. PHILLIPS, PHILLIPS HYDROCOLLOIDS RESEARCH
CENTRE, NEWI, UK AND THE GUMS AND COLLOIDS GROUP, INDIA
4. HYDROCOLLOIDS AND HEALTH
THE ROLE OF HYDROCOLLOIDS IN THE FORMULATION OF HEALTHY FOODS 293
1. T. NORTON, P.W COX AND F. SPYROPOULOS, UNIVERSITY 0/ BIRMINGHAM, UK
HYDROCOLLOIDS IN HEALTH A. PHILLIPS AND S. RILEY, UNIVERSITY 0/ WALES
HOSPITAL, CARDIFF, UK 306
IMAGE 4
X
THE EFFECT OFHYDROCOLLOIDS ON SATIETY, AND WEIGHT LASS: A REVIEW T
PAESCHKE AND WR. AIMUTIS, CARGILL, INC., USA
UTILIZATION OF SODIUM CASEINATE NANOPARTICLES AS MOLECULAR
NANOCONTAINERS FOR DELIVERY OF BIOACTIVE LIPIDS TO FOOD SYSTEMS:
RELATIONSHIP TO THE RETENTION AND CONTROLLED RELEASE OFPHOSPHOLIPIDS IN
THE SIMULATED DIGESTION CONDITIONS MG. SEMENOVA, L.E. BELYAKOVA. Y.N.
POLIKARPOV, A.S. ANTIPOVA, AND M.S. ANOKHINA, RUSSIAN ACADEMY 0/
SEIENCES. RUSSIA
REAL-TIME CSLM OBSERVATIONS ON ALPHA-AMYLASE DIGESTION OF STARCH IN
ISOLATED FORM AND WITHIN CELLULAR INTEGRITY S. OYMAN, 1.G. C. BLONK,
H.T.WM VAN DER HIJDEN, H.P.F. PETERS AND S.E. HILL,
UNIVERSITY 0/ NOTTINGHAM, UK AND UNILEVER R&D, THENETHERLANDS
BIOPOLYMER STRUCTURES FOR NOVEL GASTRO-INTESTINAL FUNCTIONALITY: IN
VITRO CHARACTERISATION AND BEHAVIOUR IN VIVO USING MRI P. RAYMENT, S.
PREGENT, CI: HOAD, E. CIAMPI AND MF. BUTLER, UNILEVER R&D COLWORTH AND
UNIVERSITY 0/ NOTTINGHAM
CALCIUM ALGINATE AS A GASTRO-ACTIVATED DIETARY FIBRE 0. GASERED. H.
HARALDSEN AND G. LYNCH, FMCBIOPOLYMERNORWAY AND BELGIUM
PECTIN - HEALTH BENEFITS AS A DIETARY FIBRE AND BEYOND 0. HASSEIWANDER.
DANISCOSWEETNERS LTD, UK
EXTRACTION, CHARACTERISATION AND ANTI-INFLAMMATORY BIOACTIVITY OF
POLYSACCHARIDES FROM BOAT-FRUITED STERCULIA SEEDS Y. WU, S. W CUI, J
TANG, Q. WANG AND X GU, SHANGHAI JIAO TONG UNIVERSITY, CHINA AND
AGRICULTURE ANDAGRI-FOODCANADA, GUELPH, CANADA
STRUCTURING OF LOW CALORIE FOOD WITH FRUIT FIBRES JURGEN FISCHER,
HERBAFOODINGREDIENTS, GERMANY
RHEOLOGICAL BEHAVIOUR OF CARBOXYMETHYL CELLULOSE DAIRY DESSERTS WITH
DIFFERENT FAT CONTENT S. BAYARRI AND E. COSTELL, CSIC, VALENCIA,SPAIN
THE ROLE OFHYDROCOLLOIDS IN THE MANAGEMENT OF DYSPHAGIA. G. SWORN, E.
KERDAVID, 1. FAYOS, DANISCO SAS, PRANCE
ANTIOXIDANT ACTIVITY OF SOY PROTEIN HYDROLYSATE AND PEPTIDES C. KASASE,
A. GANESHALINGAM AND N. HOWELL, UNIVERSITY 0/ SURREY, UK
5. INTERACTIONS IN MIXED HYDROCOLLOID SYSTEMS
CONTENTS
313
326
334
341
349
358
367
379
386
392
402
MODELLING OFTHE RHEOLOGICAL BEHAVIOUR OFTHE TEMARY SYSTEMS OFTRAGACANTH,
GUAR 409 GUMS AND METHY1CELLULOSE AS A FUNCTION OF CONCENTRATION AND
TEMPERATURE C.A. SILVA, F. CHEN 10, R. MOREIRA AND G. PEREIRA,
UNIVERSIDADE DE SANTIAGO, SPAIN
IMAGE 5
CONTENTS XI
STRUCTURAL PROPERTIES AND PHASE MODEL INTERPRETATION OF THE TERTIARY
SYSTEM 419 COMPRISING GE1ATIN, AGAROSE AND A LIPID PHASE P. SHRINIVAS,
T. TONGDANG AND S. KASAPIS, NATIONAL UNIVERSITY 0/ SINGAPORE, SINGAPORE
AND PRINCE SONGKLA UNIVERSITY, THAILAND
COMPLEX COACERVATION BETWEEN SS-LACTOGLOBULIN AND X-CARRAGEENAN 427 J
DOYLE, J'S. MOUNSEY AND B.T. O'KENNEDY, MOOREPARK FOOD RESEARCH CENTRE,
IRELAND
VISCOELASTICITY OF STAREH-MILK SYSTEMS WITH INULIN ADDED. INFLUENCE OF
INULIN CHAIN 435 LENGTH AND CONCENTRATION L. GONZALEZ-TOMAS, J.
COLL-MARQUES AND E. COSTELL, CSIC, VALENCIA, SPAIN
INTERACTION OF DIFFERENT GELLING CARRAGEENANS WITH MILK PROTEINS 440
J DE VRIES, D. ARLTOFT AND F. MADSEN, DANISCO AIS AND UNIVERSITY 0/
COPENHAGEN, DENMARK
AFM AND DSC STUDIES ON GELATION OF METHYLCELLULOSE MIXED WITH SODIUM 446
CELLULOSE SULFATE T. HATAKEYAMA, M. DOHJIMA, T. ONISHI AND H.
HATAKEYAMA,LIGNOCEL RESEARCH AND FUKUI UNIVERSITY, JAPAN
THE EFFECT OF FILLER ORIENTATION ON THE MECHANICAL PROPERTIES OF
GELATIN-MCC 454 COMPOSITES LEE WAH KOH, S. KASAPIS AND D. TECK LIP TARN,
NATIONAL UNIVERSITY 0/ SINGAPORE, SINGAPORE
CHARACTERISATION OF RHEOLOGICAL PROPERTIES 0 F MIXTURES OF WHEY PROTEIN
ISOLATE AND 461 INULIN J T. TOBIN, S.M. FITZSIMONS, E.R. MORRIS AND M.A.
FENELON,TEAGASC, FOOD RESEARCH CENTER, UNIVERSITY COLLEGE, CORK, IRELAND
EFFECT OF SHEARING ON THE PHASE DIAGRAM AND RHEOLOGICAL BEHAVIOUR OF AN
AQUEOUS 469 WHEY PROTEIN ISOLATE-X-CARRAGEENAN MIXTURES S. GAALOUL, S.
TURGEON, M CORREDIG, UNIVERSITE LAVAL, SAINTE-FOY AND UNIVERSITY 0/
GUELPH, CANADA
PECTIN-PROTEIN COMPLEXES-NEW ROLES FOR PECTIN EXTRACTS 477
V.J. MORRIS, A.P. GUNNING, A.R. KIRBY AND A.J. MACDOUGALL, INSTITUTE 0/
FOOD RESEARCH
6. INNOVATIVE APPLICATIONS
MICROALGAE BIOMASS AS A NOVEL FUNCTIONAL INGREDIENT IN MIXED GEL SYSTEMS
487 A.P. BATISTA L. GOUVEIA, M C. NUNES, JM FRANCO, A. RAYMUNDO, ISEIT
DE ALMADA, INETI-DER-UNIDADE BIOMASSA, PORTUGAL AND UNIVERSIDAD DE
HUELVA, SPAIN
IMAGE 6
XII CONTENTS
CELLULOSE GUM AS PROTECTIVE COLLOID IN THE STABILIZATION OFACIDIFIED
PROTEIN DRINKS 495 M VAN DER WIELEN, W: VAN DE HEIJNING, Y. BROUWER, CP
KELCO, THE NETHERLANDS
PROTEIN STABILIZATION AND PARTICLE SUSPENSION IN ACIDIFIED PROTEIN
DRINKS USING A 503 DUAL-FUNCTION HYDROCOLLOID SYSTEM. CR. YUAN, M
KAZMIERSKI-STEELEAND P. JACKSON, CP KELCO, USA
NANOSTRUCTURES AND NANOFOODS 510
V.J. MORRIS, INSTITUTE OF FOOD RESEARCH, NORWICH, UK
HIGH-PRESSURE-INDUCED YUZU MANNALADE 518
H. KUWADA, Y. JIBU, K. YASUKAWA, S. MAKIO, A. TERAMOTO AND M FUCHIGAMI,
OKAYAMA PREFECTURAL UNIVERSITY AND KANTO GAKUIN UNIVERSITY, JAPAN
7. DEVELOPMENTS IN CHARACTERISATION
MOLECULAR STRUCTURES OF GELLAN GUM IMAGED WITH ATOMIC FORCE MICROSCOPY
(AFM) 527 IN RELATION TO THE RHEOLOGICAL BEHAVIOR IN AN AQUEOUS SYSTEMS.
GELLAN GUM WITH VARIOUS ACYL CONTENTS IN THE PRESENCE OR ABSENCE
OFPOTASSIUM T. FUNAMI, S. NODA, S. ISHIHARA, M NAKAUMA, R. TAKAHASHI, S.
AL-ASSAF, K.
NISHINARI, AND G.O. PHILLIPS, SAN-EI GENF.F.I INC., GUNMA UNIVERSITY,
JAPAN, PHI/UPS HYDROCOLLOID RESEARCH CENTRE, UK
RAPID DETERMINATION OF ALGINATE MONOMER COMPOSITION USING RAMAN
SPECTROSCOPY 543 AND CHEMOMETRICS T. SALOMONSEN, H.M JENSEN, D. STENBAEK
AND S.B. ENGELSEN, DANISCO AND UNIVERSITY OFCOPENHAGEN, DENMARK
PHYSICOCHEMICAL PROPERTIES OF STARCH ISOLATED FROM SAGO PALM (METROXYLON
SAGU) 552 AT DIFFERENT PALM HEIGHTS B.A. FASIHUDDIN ANDPA. WILLIAMS,
UNIVERSITI MALAYSIA SARAWAK AND NORTH EAST WALES INSTITUTE, UK
A CUTTING EDGE TECHNOLOGY IN THE RHEOLOGICAL STUDIES OF THERMAL
PROCESSING OF 558 POLYMERS: MEASURING RESPONSE TO HIGH TEMPERATURE
TREATMENT USING A HIGH PRESSURE CELL MS. KOK; ABANT IZZET BAYSAL
UNIVERSITY, TURKEY
AFM, MICROSTRUCTURE AND FUNCTION 564
V.J. MORRIS, INSTITUTE OF FOOD RESEARCH, UK
PHYSICOCHEMICAL CHARACTERISATION OFPSYLLIUM FIBRE 572
M.S. TEMUDO, M C. NUNES, A.P. BATISTA, F. CARVALHEIRO, MP. ESTEVES AND
A. RAYMUNDO ISEIT DE ALMADAANDINETI, PORTUGAL
SUBJECT INDEX 578 |
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| building | Verbundindex |
| bvnumber | BV035134599 |
| callnumber-first | T - Technology |
| callnumber-label | TP453 |
| callnumber-raw | TP453.C65 |
| callnumber-search | TP453.C65 |
| callnumber-sort | TP 3453 C65 |
| callnumber-subject | TP - Chemical Technology |
| ctrlnum | (OCoLC)644547636 (DE-599)BVBBV035134599 |
| dewey-full | 664.06 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.06 |
| dewey-search | 664.06 |
| dewey-sort | 3664.06 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| discipline_str_mv | Chemie / Pharmazie |
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| genre_facet | Konferenzschrift Wrexham <2007> |
| id | DE-604.BV035134599 |
| illustrated | Illustrated |
| index_date | 2024-07-02T22:25:31Z |
| indexdate | 2024-07-09T21:23:06Z |
| institution | BVB |
| isbn | 9780854044610 9780854046737 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-016802062 |
| oclc_num | 644547636 |
| open_access_boolean | |
| owner | DE-12 |
| owner_facet | DE-12 |
| physical | XII, 584 S. Ill., graph. Darst. 24 cm |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | Royal Society of Chemistry |
| record_format | marc |
| series | Special publication |
| series2 | Special publication |
| spelling | Gums and stabilisers for the food industry 14 The proceedings of the 14th Gums and Stabilisers for the Food Industry conference held on 18 - 22 June 2007 at NEWI, Wrexham, UK. ed. by Peter A. Williams, Glyn O. Phillips Gums and stabilizers for the food industry Cambridge Royal Society of Chemistry 2008 XII, 584 S. Ill., graph. Darst. 24 cm txt rdacontent n rdamedia nc rdacarrier Special publication 316 Includes bibliographical references and index Food additives - Congresses Gums and resins - Congresses Hydrocolloids - Congresses Stabilizing agents - Congresses Gums and resins Congresses Stabilizing agents Congresses Food additives Congresses Hydrocolloids Congresses Stabilisator Chemie (DE-588)4255686-7 gnd rswk-swf Hydrokolloid (DE-588)4113979-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittelindustrie (DE-588)4034889-1 gnd rswk-swf (DE-588)1071861417 Konferenzschrift gnd-content Wrexham <2007> gnd rswk-swf Lebensmittelindustrie (DE-588)4034889-1 s Stabilisator Chemie (DE-588)4255686-7 s Wrexham <2007> f DE-604 Lebensmittel (DE-588)4034870-2 s Hydrokolloid (DE-588)4113979-3 s Williams, Peter A. Sonstige oth Special publication 316 (DE-604)BV001896212 316 OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016802062&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Gums and stabilisers for the food industry 14 The proceedings of the 14th Gums and Stabilisers for the Food Industry conference held on 18 - 22 June 2007 at NEWI, Wrexham, UK. Special publication Food additives - Congresses Gums and resins - Congresses Hydrocolloids - Congresses Stabilizing agents - Congresses Gums and resins Congresses Stabilizing agents Congresses Food additives Congresses Hydrocolloids Congresses Stabilisator Chemie (DE-588)4255686-7 gnd Hydrokolloid (DE-588)4113979-3 gnd Lebensmittel (DE-588)4034870-2 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd |
| subject_GND | (DE-588)4255686-7 (DE-588)4113979-3 (DE-588)4034870-2 (DE-588)4034889-1 (DE-588)1071861417 |
| title | Gums and stabilisers for the food industry 14 The proceedings of the 14th Gums and Stabilisers for the Food Industry conference held on 18 - 22 June 2007 at NEWI, Wrexham, UK. |
| title_alt | Gums and stabilizers for the food industry |
| title_auth | Gums and stabilisers for the food industry 14 The proceedings of the 14th Gums and Stabilisers for the Food Industry conference held on 18 - 22 June 2007 at NEWI, Wrexham, UK. |
| title_exact_search | Gums and stabilisers for the food industry 14 The proceedings of the 14th Gums and Stabilisers for the Food Industry conference held on 18 - 22 June 2007 at NEWI, Wrexham, UK. |
| title_exact_search_txtP | Gums and stabilisers for the food industry 14 The proceedings of the 14th Gums and Stabilisers for the Food Industry conference held on 18 - 22 June 2007 at NEWI, Wrexham, UK. |
| title_full | Gums and stabilisers for the food industry 14 The proceedings of the 14th Gums and Stabilisers for the Food Industry conference held on 18 - 22 June 2007 at NEWI, Wrexham, UK. ed. by Peter A. Williams, Glyn O. Phillips |
| title_fullStr | Gums and stabilisers for the food industry 14 The proceedings of the 14th Gums and Stabilisers for the Food Industry conference held on 18 - 22 June 2007 at NEWI, Wrexham, UK. ed. by Peter A. Williams, Glyn O. Phillips |
| title_full_unstemmed | Gums and stabilisers for the food industry 14 The proceedings of the 14th Gums and Stabilisers for the Food Industry conference held on 18 - 22 June 2007 at NEWI, Wrexham, UK. ed. by Peter A. Williams, Glyn O. Phillips |
| title_short | Gums and stabilisers for the food industry 14 |
| title_sort | gums and stabilisers for the food industry 14 the proceedings of the 14th gums and stabilisers for the food industry conference held on 18 22 june 2007 at newi wrexham uk |
| title_sub | The proceedings of the 14th Gums and Stabilisers for the Food Industry conference held on 18 - 22 June 2007 at NEWI, Wrexham, UK. |
| topic | Food additives - Congresses Gums and resins - Congresses Hydrocolloids - Congresses Stabilizing agents - Congresses Gums and resins Congresses Stabilizing agents Congresses Food additives Congresses Hydrocolloids Congresses Stabilisator Chemie (DE-588)4255686-7 gnd Hydrokolloid (DE-588)4113979-3 gnd Lebensmittel (DE-588)4034870-2 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd |
| topic_facet | Food additives - Congresses Gums and resins - Congresses Hydrocolloids - Congresses Stabilizing agents - Congresses Gums and resins Congresses Stabilizing agents Congresses Food additives Congresses Hydrocolloids Congresses Stabilisator Chemie Hydrokolloid Lebensmittel Lebensmittelindustrie Konferenzschrift Wrexham <2007> |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016802062&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV001896212 |
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