Buch, Englisch, 510 Seiten, Format (B × H): 155 mm x 236 mm, Gewicht: 1010 g
Reihe: Special Publications
Buch, Englisch, 510 Seiten, Format (B × H): 155 mm x 236 mm, Gewicht: 1010 g
Reihe: Special Publications
ISBN: 978-0-85404-673-7
Verlag: RSC Publishing
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Part 1: The Food Hydrocolloids Trust Medal Lecture; Probing food structure; Part 2: Overview of Hydrocolloids; An overview of the structure - function relationships of hydrocolloids; Part 3: Biochemical, Chemical and Physicochemical Characterisation; The use of antibodies to characterise complex polysaccharides; Localising pectin in dairy products using direct immunostaining; Enzymatic analysis of - hybrid carrageenan; Distribution of kappa and iota structures in hybrid carrageenans; Another approach to pectin blockiness - use of partial polygalacturonase digestion; Fine structure modification of pectin - analytical characterisation and rheological implications; Characterising heterogeneity of plant polysaccharides using AFM; Influence of molecular structure imaged with AFM on the rheological behaviour of carrageenan in aqueous system in the presence or absence of cations; Interaction of sodium caseinate with kappa carrageenan studied by size exclusion -HPLC / MALS; Solution characteristics of malva nut gum extracted under alkaline conditions; Extensional rheology of poly(acrylamide) and hydroxypropylcellulose studied using capillary break-up; A unique method to characterise the suspension properties of gellan stabilised beverages; Vane yield stress of starch - carrageenan - skim milk systems; Part 4: Engineering Microstructure; Microstructure control for ingredient processing; Mixed biopolymer gelation: a route to versatile soft solids and complex gel microstructure; Microstructures designed to control the mechanical properties of mixed biopolymer gels; Effect of molar mass on the synergistic interaction between xanthan and galactomannan; Structural properties of high and low water kappa carragwwnan / gelatine mixtures; Effect of kappa carrageenan on konjac glucomannan gelation; Modification of gelling kinetics and elastic properties by nano structuring of alginate gels exploiting the properties of polyguluronate; The effect of soy protein on the aggregation behaviour of milk proteins during heating and acidification; Altered rheology of skim milk - waxy maize starch dispersions due to high pressure treatment; Effect of co-solutes on drying and rehydration of biopolymer networks; Microgel evaluation in model food systems; Encapsulation of food ingredients: Principles and applications for flavours; Determination of microvoids of maltodextrin with various DE by the dual sorption model; Arabinoxylan gels: structural, rheological and protein release properties; Part 5: Emulsions and Foams; Understanding the structure of adsorbed layers of food proteins in the presence of surfactant; Understanding the stabilising property of casein in heated milk protein emulsions; Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and pectin; Use of hydroxypropyl cellulose to improve the whipping quality of dairy whipped cream; Alternative stabilisation of whipped emulsions by gelatine or hydrocolloids; Foaming, emulsification and gelation properties of the molecular fractions of a soy isolate; Microstructural evolution during thermal processing of a high-sugar aerated system stabilised by food proteins; Part 6: Application in Foods and Beverages; Hydrocolloids in dairy applications; Influence of lamda-carrageenan and fat content on viscoelastic properties of dairy desserts; Hydrocolloid functionality in spreads and related products; Hydrocolloids in savoury and meat products; Hydrocolloid applications in frozen foods: An end-user's viewpoint; Controlling specific rheological parameters in water jellies using a new type of pectin; Application of hydrocolloids in the beverage industry; Influence of the dosing process on the rheological and microstructural properties of American muffin batters; Part 7: Organoleptic Aspects; Sensory / instrumental correlation in water gels; Aspects of sensory perception of food emulsions thickened by polysaccharides; Effect of viscosity and solution structure on flavour perception in starch pastes; Part 8: Hydrocolloids for Health; Health promoting effects of dietary fibre; An overview of polysaccharide therapeutics and future directions; Subject Index