Preliminary content
Use of dynamic rheology for ice cream characterization
C. Granger, P. Barey, N. Renouf, V. Langendorff and M. Cansell
Pages 65 - 74
Bioactive properties of epimerised alginates
Vicki Strugala, Erika J. Kennington, Gudmund Skjåk-Bræk and Peter W. Dettmar
Pages 84 - 94
Molecular size effects on gelation of barley and oat β-glucans
A. Lazaridou, H. Vaikousi and C. G. Biliaderis
Pages 108 - 115
Mechanical properties of maltodextrin gels: Small and large deformation
C. L. Loret, W. J. Frith and P. J. Fryer
Pages 116 - 123
New forms of xanthan gum with enhanced properties
Neil A. Morrison, Ross Clark, Todd Talashek and C. Ronnie Yuan
Pages 124 - 130
Creep compliance of pourable gels – new applications of an old technique
A. Tobin, P. Giannouli, A. Agoub and E. R. Morris
Pages 145 - 152
Microstructure and kinetic behaviour of pure and mixed pectin gels
Caroline Löfgren and Anne-Marie Hermansson
Pages 153 - 159
Hydration and mechanical properties of pectin films
G. Zsivánovits, A. J. MacDougall and S. G. Ring
Pages 160 - 166
Fish gelatin: Structure, gelling properties and interactions with other food proteins
Nazlin K. Howell and Farah Badii
Pages 167 - 178
Gelation of egg yolk: DSC, rheology and electron microscopy
F. Cordobés, J. A. Carmona, I. Martínez, P. Partal and A. Guerrero
Pages 179 - 186
Third generation gels
W. M. Marrs and Pretima Titoria
Pages 187 - 200
Gelatine/dextran solutions – a model system for food polymer mixtures
R. Hans Tromp, Marijke W. Edelman and Erik van der Linden
Pages 201 - 210
Effect of thermal treatments on large and small deformation properties of whey protein/pectin mixed gels
S. L. Turgeon and M. Beaulieu
Pages 211 - 226
Heat-induced gelation of bovine serum albumin- low methoxyl pectin systems
L. Donato, C. Garnier, B. Novales and J.-L. Doublier
Pages 227 - 235
Physicochemical properties of mixed pectin networks
M. G. Marudova, A. J. MacDougall and S. G. Ring
Pages 236 - 243
Multicomponent biopolymer gels: The agarose-carrageenan-gellan system
V. Meunier and A. H. Clark
Pages 244 - 251
Large scale deformation behaviour of model composites produced from biopolymer gels
W. J. Frith, T. B. J. Blijdenstein and I. T. Norton
Pages 272 - 279
Evolution under shear flow of drop size distribution in bipolymer mixtures
S. Caserta, M. Simeone and S. Guido
Pages 280 - 287
Mechanical properties and phase behaviour of fish gelatin/κ-carrageenan systems
Ingvild Haug, Olav Smidsrørd and Kurt I. Draget
Pages 288 - 300
Detection of locust bean gum contamination by guar using pretreatment and HPLC separation
P. Boulenguer and V. Picot
Pages 311 - 316
Applications of immunoassays in hydrocolloid research
Neil A. Pickles, H. Elyse Ireland, Saphwan Al-Assaf and John H. H. Williams
Pages 317 - 327
Starch granules: New insights from atomic force microscopy
M. J. Ridout, M. L. Parker and V. J. Morris
Pages 328 - 335
Measurement of gel characteristics
John Mitchell
Pages 336 - 345
Hydration, the forgotten hydrocolloid property
R. Clark
Pages 346 - 353
Small deformation measurements of transient gels using vane rheometry
I. Ratcliffe, P. A. Williams, R. J. English and J. Meadows
Pages 360 - 367
Emulsion-stabilizing properties of whey protein-pectin conjugates
N. Neirynch, S. Dierckx, S. Bayarri Gorbe, P. Van der Meeren and K. Dewettinck
Pages 405 - 414
Influence of hydrocolloids in low-moisture foods – a food polymer science approach
Harry Levine and Louise Slade
Pages 423 - 436
The use of carrageenan or gellan gum to control caramel rheology
G. Barra, H. Chisholm and J. Mitchell
Pages 450 - 460
High-sugar-content acid-induced caseinate gels and emulsion gels: Influencea of low-methoxyl pecting
Lara Matia-Merino and Eric Dickinson
Pages 461 - 474
Effect of principal ingredients on quality of cookies with dietary fibre
M. F. Piteria, C. Nunes, A. Raymundo and I. Sousa
Pages 475 - 483
Water-soluble gums in low-moisture foods (extruded snacks, noodles and bakery products)
Florian M. Ward
Pages 484 - 496
Butyrate-mediated apoptosis: Towards a mechanism of action
Hari C. Chirakkal, Karen E. Brookes, Anna L. Prais and Bernard M. Corfe
Pages 539 - 545
Diet and functional bowel disorders
G.J. Davies
Pages 546 - 551
Diet and irritable bowel syndrome: Studya design
A.W. Williams, G.J. Davies and P.W. Dettmar
Pages 552 - 559
Dietary hydrocolloids, special consideration with children
A. Jennings, G.J. Davies and P.W. Dettmar
Pages 581 - 588
Hydrocolloid intakes and bowel function during the first trimester of pregnancy
E.J. Derbyshire, G.J. Davies and P.W. Dettmar
Pages 589 - 596
Subject index
Pages 597 - 606
Publication details
Print publication date
19 May 2004
Copyright year
2004
Print ISBN
978-0-85404-891-5
PDF eISBN
978-1-84755-121-4
About this book
The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.