Gums and Stabilisers for the Food Industry 12

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.

From the book series:
Special Publications

Gums and Stabilisers for the Food Industry 12 Editors: Glyn O Phillips, Peter A Williams

Front matter

Acknowledgements

Preface

Contents

Designing structure into food

Hydrocolloid thickeners and their applications

Hydrocolloid gelling agents and their applications

From simple to complex hydrocolloid cellular solids

Controlled deposition and release of flavour to control aftertaste in-mouth

Effect of thermal treatment and composition on the mechanical properties of pea / kappa-carrageenan / starch desserts

Use of dynamic rheology for ice cream characterization

The bioadhesive and swelling characteristics of sodium alginate suspensions

Bioactive properties of epimerised alginates

Modelling properties of viscosifying starches

Molecular size effects on gelation of barley and oat β-glucans

Mechanical properties of maltodextrin gels: Small and large deformation

New forms of xanthan gum with enhanced properties

Properties of sheared carrageenan/milk gels. Effect of the presence of nu precursors in iota-carrageenan

Gelation behaviour and rheological properties of κ/ι hybrid carrageenans

Creep compliance of pourable gels – new applications of an old technique

Microstructure and kinetic behaviour of pure and mixed pectin gels

Hydration and mechanical properties of pectin films

Fish gelatin: Structure, gelling properties and interactions with other food proteins

Gelation of egg yolk: DSC, rheology and electron microscopy

Third generation gels

Gelatine/dextran solutions – a model system for food polymer mixtures

Effect of thermal treatments on large and small deformation properties of whey protein/pectin mixed gels

Heat-induced gelation of bovine serum albumin- low methoxyl pectin systems

Physicochemical properties of mixed pectin networks

Multicomponent biopolymer gels: The agarose-carrageenan-gellan system

Functions of guar gums with different molecular weights on the gelatinization and retrogradation behavior of corn starch

Phase separation behaviour in xanthan and sodium alginate mixtures

Large scale deformation behaviour of model composites produced from biopolymer gels

Evolution under shear flow of drop size distribution in bipolymer mixtures

Mechanical properties and phase behaviour of fish gelatin/κ-carrageenan systems

Analysis of partially amidated and methyl-esterfied galacturonic acid oligomers by high-performance anion-exchange chromatography and matrix-assisted laser desorption-ionization time-of-flight mass spectrometry

Detection of locust bean gum contamination by guar using pretreatment and HPLC separation

Applications of immunoassays in hydrocolloid research

Starch granules: New insights from atomic force microscopy

Measurement of gel characteristics

Hydration, the forgotten hydrocolloid property

Characterisation of pectin gelation using 8-anilino-1-napthalenesulfonic acid as a fluorescent probe

Small deformation measurements of transient gels using vane rheometry

Application of light scattering to monitor colloid stability

Role of hydrocolloids as emulsifiers in foods

Effect of hydrocolloids on emulsion stability

Emulsion-stabilizing properties of whey protein-pectin conjugates

Coalescence of oil droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by xanthan addition

Influence of hydrocolloids in low-moisture foods – a food polymer science approach

Structural properties of gelatin in mixture with sugar

The use of carrageenan or gellan gum to control caramel rheology

High-sugar-content acid-induced caseinate gels and emulsion gels: Influencea of low-methoxyl pecting

Effect of principal ingredients on quality of cookies with dietary fibre

Water-soluble gums in low-moisture foods (extruded snacks, noodles and bakery products)

Caloric values: Dietary fibre and analogous carbohydrates

The structure of Plantago ovata arabinoxylan

Mucin genes in the GI tract

The effect of dietary fibre intake on mucus secretion in the rat colon

Butyrate-mediated cell cycle arrest of HCT116 colon carcinoma cell is accompanied by hyperpoidy

Butyrate-mediated apoptosis: Towards a mechanism of action

Diet and functional bowel disorders

Diet and irritable bowel syndrome: Studya design

Bile acids, dietary fibre and risk of breast cancer a review

Dietary hydrocolloid fibre and satiety

Dietary hydrocolloids, special consideration with children

Hydrocolloid intakes and bowel function during the first trimester of pregnancy

Subject index

Publication details

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