Overview

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 15 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the Glyndwr University, Wrexham, UK in June 2009. The areas covered are: - Structure and characterisation - Technofunctionality - Mixed hydrocolloid systems - Food applications - Hydrocolloids and health - Hydrogels for medical applications This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

Full Product Details

Author:   Prof. Peter A Williams (Glyndwr University, UK) ,  Prof. Glyn O Phillips (Phillips Hydrocolloids Research Ltd, UK)
Publisher:   Royal Society of Chemistry
Imprint:   Royal Society of Chemistry
Volume:   v. 325
Dimensions:   Width: 15.60cm , Height: 2.50cm , Length: 23.40cm
Weight:   0.815kg
ISBN:  

9781847551993

ISBN 10:   1847551998
Pages:   454
Publication Date:   11 December 2009
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Front Matter;Preface;Acknowledgements;Contents;Pectic Oligosaccharides;Tailoring Pectin with Specific Shape, Composition and Esterification Pattern;Flaxseed Gum from Flaxseed Hulls: Extraction, Fractionation, Physicochemical and Functional Characterisation;Thermal Characterisation of Fish Gelatine Extracted from Surimi Processing by Products;Production of Succinoglycan Biogum from Date Syrup by Agrobacterium Radiobacter and Investigation of its Rheological Properties;Effects of L-Ascorbic Acid and L-Cysteine on the Physicochemical Characteristics of Wheat Starch;Freezing Bound Water Restrained by Gum Arabic;Polysaccharide Ultrasonication – Beyond Depolymerisation;Application of the Coupling Model to the Relaxation Dynamics of Polysaccharide/Co-solute Systems;Numerical Computation of Relaxation Spectra from Mechanical Measurements in Biopolymers;Technofunctionality of Hydrocolloids and their Impact on Food Structure;Microbubbles with Protein Coats for Healthy Food: Air Filled Emulsions;Viscosity Development During Competitive Hydration of Starch and Hydrocolloids;Evidence of Interactions Between Whey Proteins and Mucin: Their Implication on the Astringency Mechanism of Whey Proteins at Low pH;Rheological Properties of Ozonated Pectin Dispersions;Production and Rheological Properties of Low-Acyl Gellan Gum Fluid Gels Induced by Sodium and Calcium Ions;Effect of Sugars on Low Acyl Gellan Gels;The Effect of K+, Ca2+ and their Mixtures on Low Acyl Gellan Gels;Rheological Properties of Plantago Ovata L. as a Function of Concentration, Temperature and pH;Effect of NaCl, CaCl2 and Na2HPO4 on Rheological Properties of Seed Husk of Plantago Ovata L.;Rheology of Balangu Sharazi (Lallemantia Royleana) Seed Gum: A High Viscosity Thickening Agen;Formation of “Weak Gel” Networks by Konjac Glucomannan in Mixtures with Sucrose, Glucose or Fructose;Protein-Polysaccharide Complexes: From Basics to Food Applications;Milk Proteins and Pectins – Compatibility and Conjugation;Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures;Phase Equilibria and Rheological Behaviour of Polysaccharide Aqueous Solutions with Sugar;Influence of Preparation Method on the Quality of Xanthan-Locust Bean Gum Mixed Gels;Industry Requirements for Hydrocolloids in Beverage Emulsions;Dynamic Rheological Study on O/W Emulsions as Affected by Polysaccharide Interactions Using a Mixture Design Approach;Impact of Water on Flavour Delivery Systems;Stability of Low Fat Starch-Based Dairy Desserts with Inulin Addition: Viscoelasticity and Particle Size Distribution;Physical and Antimicrobial Properties of Enzyme-Modified Starch-Based Films Incorporated with Garlic Oil;Effects of Ultraviolet Treatment on the Mechanical and Physical Properties of Edible Film from Sago and Mung Bean Flour;Application of Sugar Beet Pulp as Dough and Bread Improver (Barbari Bread);Improving the Quality of Pasta Using Hydroxypropylmethyl Cellulose, Gluten and Blended Wheat Flour;An Investigation on the Functional Properties of Carboxymethyl Cellulose (CMC) Produced from Sugar-Beet Pulp;Dietary Fibre and Satiety – not all Fibre is Alike;Physico-chemical Properties of Hydrocolloids Determine their Appetite Effects;The Impact of Prebiotic Fructans on Health with a Focus on Appetite and Body Weight;Engineering Interfacial Structures to Moderate Satiety;Modelling of Physical Processes in the Small Intestine;Characterising the Effects on Interfacial Structures During Simulated Human Digestion of Emulsions;Pectin-galectin 3 Interactions: Molecular Origins of Bioactivity;A Comparative Study of Iota Carrageenan, Kappa Carrageenan and Alginate as Tissue Engineering Scaffolds;Structural Properties of Non Aqueous Ethyl Cellulose Systems used in Topical Drug Delivery;Physically Cross-Linked Hydrogel from Carboxymethylated Curdlan Prepared by Freeze-Thaw Techniques;Preparation of CMC Acid Gel and its Applications;Subject Index

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Author Information

Peter A Williams is Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at the North East Wales Institute. Has published over 170 scientific papers and edited over 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids. His research is in the area of physicochemical characterisation, solution properties and interfacial behaviour of both natural and synthetic polymers. Recent work has been involved with the determination of molecular mass distribution using flow field flow fractionation coupled to light scattering, rheological behaviour of polymer solutions and gels, associative and segregative interaction of polysaccharides, development of polysaccharide-protein complexes as novel emulsifiers.

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