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Gums and Stabilisers for the Food Industry 18

Gums and Stabilisers for the Food Industry 18

Peter A Williams | Glyn Phillips

(2016)

Additional Information

Abstract

Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015.

Topics covered include sustainable and secure foods, healthy food products, innovative manufacture and formulation design as well as active packaging and edible films. Providing a fresh glance on food quality, it is a useful information source for researchers and other professionals in industry and academia and a reference for students of food science.


Table of Contents

Section Title Page Action Price
Cover Cover
Contents xi
Preface v
The Gums and Stabilisers for the Food\rIndustry Conferences\r vii
Acknowledgements ix
Sponsors x
Part 1: Chemical and Physicochemical Characterisation 1
INVESTIGATION OF PECTIN-WATER INTERACTIONS: A PRACTICAL APPROACH 3
STRUCTURAL AND MOLECULAR PROPERTIES OF CONDENSED GLOBULAR PROTEINS FROM HIGH PRESSURE PERSPECTIVES 13
PECTIC POLYSACCHARIDES FROM PUMPKIN FRUIT 23
PHYSICO-CHEMICAL PROPERTIES OF THE GELLING GALACTANS FROM THE RED ALGA CHONDRUS ELATUS 37
GELATION OF IOTA/KAPPA CARRAGEENAN MIXTURES 47
PURIFICATION AND BIOCHEMICAL PROPERTIES OF TYPE I COLLAGEN FROM QUAIL FEET (COTURNIX JAPONICA) 56
PHYSICOCHEMICAL, THERMAL AND RHEOLOGICAL CHARACTERISTICS OF A NOVEL MUCILAGE FROM CHIA SEED (SALVIA HISPANICA) 65
STUDIES OF MOLECULAR INTERACTIONS BETWEEN β-LACTOGLOBULIN AND SUGAR BEET PECTIN AT NEUTRAL pH BY HIGH PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY\r 76
Part 2: Emulsions, Foams and Films 87
NOVEL ULTRASONIC EMULSIFICATION TECHNOLOGIES 89
BARLEY HULLS AND STRAW CONSTITUENTS AND EMULSIFYING PROPERTIES OF THEIR HEMICELLULOSES\r 99
COARSENING MECHANISMS OF ALKANE-IN-WATER OKRA PECTIN STABILIZED EMULSIONS 110
POLYELECTROLYTE PROPERTIES OF CITRUS PECTINS AND THEIR INFLUENCE ON OIL-IN-WATER EMULSIONS 115
SYNTHESIS, CHARACTERISATION AND PROPERTIES OF NOVEL BIOSURFACTANTS BASED ON HYDROPHOBICALLY-MODIFIED INULINS 123
UPGRADING FOOD PROCESSING SIDE STREAMS 135
INVESTIGATION OF CASEIN MICRO-PARTICLES IN CASEIN/PECTIN BLEND FILM 148
Part 3: Encapsulation and Controlled Release 155
RELEASE MECHANISM OF ESSENTIAL FATTY ACIDS IN POLYSACCHARIDE MATRICES UNDERGOING GLASS TRANSITION 157
CONTROLLED RELEASE OF WATER SOLUBLE VITAMINS IN HIGH-SOLID POLYSACCHARIDES WITH CO-SOLUTES 166
NANOENCAPSULATION OF CAPSAICIN ATTENUATES THE CYTOTOXIC EFFECT ON CACO-2 CELLS 176
ROLE OF THE COVALENT CONJUGATE (SODIUM CASEINATE + MALTODEXTRIN) AND A PLANT ANTIOXIDANT IN THE PROTECTION AGAINST OXIDATION OF THE COMPOSITE FOOD INGREDIENTS, CONTAINING THE EQUIMASS AMOUNT OF ω-3 AND ω-6 POLYUNSATURATED FATTY ACIDS\r 182
Part 4: Health Aspects 191
EFFECT OF HYDROCOLLOIDS ON LOWERING BLOOD GLUCOSE 193
THE EFFECTS OF SOLUBLE DIETARY FIBRES ON STARCH HYDROLYSIS AND SUGAR RELEASE DURING SIMULATED HUMAN DIGESTION 209
STUDY ON DENDROBIUM OFFICINALE O-ACETYL-GLUCOMANNAN (DENDRONAN): PART VII.THE IMMUNOMODULATORY AND ANTIOXIDANT ACTIVITY 218
DIETARY FIBRE: MORE THAN A PREBIOTIC. 227
STRUCTURAL CHARACTERIZATION AND IN VITRO FERMENTATION PROFILES OF FLAXSEED KERNEL DIETARY FIBRES 235
GUM ARABIC ATTENUATES THE DEVELOPMENT OF NEPHROPATHY IN TYPE 1 DIABETES RAT 245
EFFECT OF GUM ARABIC ON OXIDATIVE STRESS MARKERS IN THE LIVER OF HIGH FAT DIET INDUCED OBESITY IN MICE 256
ENGINEERING DIGESTION: EFFECT OF VISCOSITY & GASTRIC SECRETIONS ON THE ABSORPTION OF NUTRIENTS 264
Part 5: Product Formulation 275
WHAT IS STABILITY?\r 277
EFFECT OF GUMS IN MICROSTRUCTURE AND RHEOLOGICAL BEHAVIOUR OF THICKENED FOOD MATRICES 291
EFFECT OF STORAGE ON THE TEXTURAL PROFILE OF INSOLUBLE FIBRE INCORPORATING UHT BEVERAGE 295
SEGREGATIVE INTERACTIONS IN SINGLE-PHASE MIXTURES OF GELLING (POTATO) MALTODEXTRIN WITH OTHER HYDROCOLLOIDS 305
ENABLE FAT REDUCED DEEP FRIED FOOD AND MEAT PRODUCTS BY CELLULOSE ETHERS 313
FUNCTIONAL DAIRY PROTEIN-BASED AGGREGATES FOR DESIGNING FOOD FORMULATIONS 321
GELLING PROPERTIES OF CHESTNUT STARCH-EGG WHITE PROTEIN MIXTURE 331
Subject Index 345