Gums and stabilisers for the food industry 14
Saved in:
| Corporate Author: | |
|---|---|
| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
c2008.
|
| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 316. |
| Subjects: | |
| ISBN: | 9781628701449 9781847558312 9780854044610 |
| Physical Description: | 1 online zdroj (xii, 584 p.) : ill. |
Cover
Table of contents
| LEADER | 07836cam a2200445 a 4500 | ||
|---|---|---|---|
| 001 | 79395 | ||
| 003 | CZ ZlUTB | ||
| 005 | 20240911215115.0 | ||
| 006 | m o d | ||
| 007 | cr |n | ||
| 008 | 080725s2008 enka sb 101 0 eng | ||
| 020 | |a 9781628701449 |q (ebook) | ||
| 020 | |z 9781847558312 | ||
| 020 | |z 9780854044610 | ||
| 020 | |a 9780854044610 | ||
| 035 | |a (OCoLC)236104853 | ||
| 040 | |a OKU |b eng |c OKU |d OCLCQ |d OCLCF |d KNOVL |d COO |d OCLCO | ||
| 111 | 2 | |a Gums and Stabilisers for the Food Industry Conference |n (14th : |d 2007 : |c North East Wales Institute) | |
| 245 | 1 | 0 | |a Gums and stabilisers for the food industry 14 |h [elektronický zdroj] / |c edited by Peter A. Williams, Glyn O. Phillips. |
| 260 | |a Cambridge : |b Royal Society of Chemistry, |c c2008. | ||
| 300 | |a 1 online zdroj (xii, 584 p.) : |b ill. | ||
| 490 | 1 | |a Special publication ; |v no. 316 | |
| 500 | |a "Proceedings of the 14th Gums and Stabilisers for the Food Industry Conference held on 18-22 June 2007 at NEWI, Wrexham, UK"--T.p. verso. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Giving nature a helping hand -- Mixing hydrocolloids and water : polymers versus particles -- Detailed microscopic visualisation of hydration and swelling in a rapidly hydrating particle bed containing a cellulose ether -- Swelling behaviour of calcium pectin gel beads -- Processing-structure-property relationships in biopolymer gel particles -- Diffusing wave spectroscopy studies of rennet-induced gelation of milk in the presence of pectin -- Performance of a resistant starch type 3 in non pre-fried battered food -- Textural and colour changes during stroage and sensory shelf life of muffins containing resistant starch -- Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations -- Hydration study of soy protein in the "dry state" -- 2s soy protein : a misnomer hence forgotten but functional nevertheless -- Adhesive interactions between gelatinised starch granules -- Physically modified xanthan gum prepared by extrusion processing ---Effect of high intensity ultrasonication on the rheological characteristics of selected hydrocolloid solutions -- Pectin is an alkali scavenger : potential usage in skin care -- Demethylation of a model homogalacturonan with a citrus salt-independent pectin methylesterase : effect of pH on block size and number, enzyme mode of action and resulting functionality -- Gelling temperature determination in pectin-based systems -- Characterisation of pectin-calcium-gels : influence of pectin methoxylation properties -- High pressure-induced rheological transitions in egg protein dispersions -- Effect of texture on flavour release in fruit spread applications -- Impact of the microstructure on flavour diffusion and release in fruit preparations -- Sensory and rheological properties of a flaxseed gum-fortified dairy beverage -- Controlling emulsion stability : microstructural and microrheological origins of flocculating systems ---Emulsification and stabilisation with protein-polysaccharide complexes -- Dynamic rheological properties of gelatine films at the air/water interface -- Kinetics of adsorption of gelatine at the air/water interface : effect of concentration and ionic strength -- Hydroxypropyl cellulose as a stabilizing agent of emulsions -- Mannans and xylans as stabilisers of a model oil-in-water beverage system -- Emulsification properties of sugar beet pectin -- Effect of thermal treatments and pH modification on the rheological properties of o/w emulsions stabilised by food proteins -- Stability of emulsions containing sodium caseinate and anionic polysaccharides -- Characterisation of gum ghatti and comparison with gum arabic -- The role of hydrocolloids in the formulation of healthy foods -- Hydrocolloids in health -- The effect of hydrocolloids on satiety, and weight loss : a review ---Utilization of sodium caseinate nanoparticles as molecular nanocontainers for delivery of bioactive lipids to food systems : relationship to the retention and controlled release of phospholipids in the simulated digestion conditions -- Real-time cslm observations on alpha-amylase digestion of starch in isolated form and within cellular integrity -- Biopolymer structures for novel gastro-intestinal functionality : in vitro characterisation and behaviour in vivo using MRI -- Calcium alginate as a gastro-activated dietary fibre -- Pectin : health benefits as a dietary fibre and beyond -- Extraction, characterisation and anti-inflammatory bioactivity of polysaccharides from boat-fruited sterculia seeds -- Structuring of low calorie food with fruit fibres -- Rheological behaviour of carboxymethyl cellulose dairy desserts with different fat content -- The role of hydrocolloids in the management of dysphagia -- Antioxidant activity of soy protein hydrolysate and peptides ---Modelling of the rheological behaviour of the ternary systems of tragacanth, guar gums and methylcellulose as a function of concentration and temperature -- Structural properties and phase model interpretation of the tertiary system comprising gelatin, agarose and a lipid phase -- Complex coacervation between [beta]-lactoglobulin and [kappa]-carrageenan -- Viscoelasticity of starch-milk systems with inulin added : influence of inulin chain length and concentration -- Interaction of different gelling carrageenans with milk proteins -- AFM and DSC studies on gelation of methylcellulose mixed with sodium cellulose sulfate -- The effect of filler orientation on the mechanical properties of gelatin-MCC composites -- Characterisation of rheological properties of mixtures of whey protein isolate and inulin -- Effects of shearing on the phase diagram and rheolpgical behaviour of an aqueous whey protein isolate-[kappa]-carrageenan mixture ---Pectin-protien complexes-new roles for pectin extracts -- Microalgae biomass as a novel functional ingredient in mixed gel systems -- Cellulose gum as protective colloid in the stabilization of acidified protein drinks -- Protein stabilization and particle suspension in acidified protien drinks using a dual-function hydrocolloid system -- Nanostructures and nanofoods -- High-pressure-induced yuzu marmalade -- Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in an aqueous systems : gellan gum with various acyl contents in the presence or absence of potassium -- Rapid determination of alginate monomer composition using Raman spectroscopy and chemometrics -- Physicochemical properties of starch isolated from sago palm (metroxylon sagu) at different palm heights ---A cutting edge technology in rheological studies of thermal processing of polymers : measuring response to high temperature treatment using a high pressure cell -- AFM, microstructure and function -- Physicochemical characterisation of psyllium fibre. | |
| 590 | |a Knovel Library |b ACADEMIC - Food Science | ||
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity | ||
| 650 | 0 | |a Gums and resins |v Congresses. | |
| 650 | 0 | |a Stabilizing agents |v Congresses. | |
| 650 | 0 | |a Food additives |v Congresses. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Williams, Peter A. | |
| 700 | 1 | |a Phillips, Glyn O. | |
| 776 | 0 | 8 | |i Print version: |z 9780854044610 |w (OCoLC)231881590 |
| 830 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) ; |v no. 316. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpGSFI0002/gums_and_stabilisers_for_the_food_industry_14 |y Plný text |
| 992 | |a BK |c KNOVEL | ||
| 999 | |c 79395 |d 79395 | ||
| 993 | |x NEPOSILAT |y EIZ | ||
Save to List
Cite this
Export Record
Email this