{"product_id":"gums-and-stabilisers-for-the-food-industry-15-9781847551993","title":"Gums and Stabilisers for the Food Industry 15","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eFront Matter;\tPreface;\tAcknowledgements;\tContents;\tPectic Oligosaccharides;\tTailoring Pectin with Specific Shape, Composition and Esterification Pattern;\tFlaxseed Gum from Flaxseed Hulls: Extraction, Fractionation, Physicochemical and Functional Characterisation;\tThermal Characterisation of Fish Gelatine Extracted from Surimi Processing by Products;\tProduction of Succinoglycan Biogum from Date Syrup by Agrobacterium Radiobacter and Investigation of its Rheological Properties;\tEffects of L-Ascorbic Acid and L-Cysteine on the Physicochemical Characteristics of Wheat Starch;\tFreezing Bound Water Restrained by Gum Arabic;\tPolysaccharide Ultrasonication – Beyond Depolymerisation;\tApplication of the Coupling Model to the Relaxation Dynamics of Polysaccharide\/Co-solute Systems;\tNumerical Computation of Relaxation Spectra from Mechanical Measurements in Biopolymers;\tTechnofunctionality of Hydrocolloids and their Impact on Food Structure;\tMicrobubbles with Protein Coats for Healthy Food: Air Filled Emulsions;\tViscosity Development During Competitive Hydration of Starch and Hydrocolloids;\tEvidence of Interactions Between Whey Proteins and Mucin: Their Implication on the Astringency Mechanism of Whey Proteins at Low pH;\tRheological Properties of Ozonated Pectin Dispersions;\tProduction and Rheological Properties of Low-Acyl Gellan Gum Fluid Gels Induced by Sodium and Calcium Ions;\tEffect of Sugars on Low Acyl Gellan Gels;\tThe Effect of K+, Ca2+ and their Mixtures on Low Acyl Gellan Gels;\tRheological Properties of Plantago Ovata L. as a Function of Concentration, Temperature and pH;\tEffect of NaCl, CaCl2 and Na2HPO4 on Rheological Properties of Seed Husk of Plantago Ovata L.;\tRheology of Balangu Sharazi (Lallemantia Royleana) Seed Gum: A High Viscosity Thickening Agen;\tFormation of “Weak Gel” Networks by Konjac Glucomannan in Mixtures with Sucrose, Glucose or Fructose;\tProtein-Polysaccharide Complexes: From Basics to Food Applications;\tMilk Proteins and Pectins – Compatibility and Conjugation;\tEffect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures;\tPhase Equilibria and Rheological Behaviour of Polysaccharide Aqueous Solutions with Sugar;\tInfluence of Preparation Method on the Quality of Xanthan-Locust Bean Gum Mixed Gels;\tIndustry Requirements for Hydrocolloids in Beverage Emulsions;\tDynamic Rheological Study on O\/W Emulsions as Affected by Polysaccharide Interactions Using a Mixture Design Approach;\tImpact of Water on Flavour Delivery Systems;\tStability of Low Fat Starch-Based Dairy Desserts with Inulin Addition: Viscoelasticity and Particle Size Distribution;\tPhysical and Antimicrobial Properties of Enzyme-Modified Starch-Based Films Incorporated with Garlic Oil;\tEffects of Ultraviolet Treatment on the Mechanical and Physical Properties of Edible Film from Sago and Mung Bean Flour;\tApplication of Sugar Beet Pulp as Dough and Bread Improver (Barbari Bread);\tImproving the Quality of Pasta Using Hydroxypropylmethyl Cellulose, Gluten and Blended Wheat Flour;\tAn Investigation on the Functional Properties of Carboxymethyl Cellulose (CMC) Produced from Sugar-Beet Pulp;\tDietary Fibre and Satiety – not all Fibre is Alike;\tPhysico-chemical Properties of Hydrocolloids Determine their Appetite Effects;\tThe Impact of Prebiotic Fructans on Health with a Focus on Appetite and Body Weight;\tEngineering Interfacial Structures to Moderate Satiety;\tModelling of Physical Processes in the Small Intestine;\tCharacterising the Effects on Interfacial Structures During Simulated Human Digestion of Emulsions;\tPectin-galectin 3 Interactions: Molecular Origins of Bioactivity;\tA Comparative Study of Iota Carrageenan, Kappa Carrageenan and Alginate as Tissue Engineering Scaffolds;\tStructural Properties of Non Aqueous Ethyl Cellulose Systems used in Topical Drug Delivery;\tPhysically Cross-Linked Hydrogel from Carboxymethylated Curdlan Prepared by Freeze-Thaw Techniques;\tPreparation of CMC Acid Gel and its Applications;\tSubject Index","brand":"Royal Society of Chemistry","offers":[{"title":"Default Title","offer_id":51043001041239,"sku":"9781847551993","price":113.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781847551993.jpg?v=1750956604","url":"https:\/\/bookcurl.com\/products\/gums-and-stabilisers-for-the-food-industry-15-9781847551993","provider":"Book Curl","version":"1.0","type":"link"}