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Gums and stabilisers for the food industry 18

Titre :	Gums and stabilisers for the food industry 18 : Hydrocolloid functionality for affordable and sustainable global food solutions Ajouter au panier
Auteur(s) :	Peter A. Williams, Éditeur scientifique Glyn O. Phillips, Éditeur scientifique
Type de document :	Livre
Sujets :	CARRAGHENATE ; GOMME NATURELLE ; PECTINE ; ANTIOXYGENE ; FERMENTATION ; FIBRE ALIMENTAIRE ; GLUCOSE ; POLYHOLOSIDE ; AMIDON ; CELLULOSE ; HEMICELLULOSE ; ACIDE GRAS ; PROTEINE ; COLLAGENE ; LACTOGLOBULINE ; CASEINE ; VITAMINE ; LEVURE ; DIGESTION ; AGENT DE SURFACE ; OXYDATION ; ENCAPSULATION ; SANTE ; DIABETE ; OBESITE ; CONGRES ; GELIFICATION ; FRITURE ; COLLOIDE ; EMULSIFICATION ; EMULSION ; MOUSSE ; PROPRIETE RHEOLOGIQUE ; VISCOSITE ; FRUIT ; CITRON ; LAIT ; OEUF ; SUCRE ; VIANDE ; CHROMATOGRAPHIE ; FORMULATION
Résumé :	Describing the latest research advances in the science and technology of hydrocolloids which 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.
Editeur(s) :	Cambridge : Royal Society of Chemistry
Date de publication :	2016
Format :	1 vol. (XIV-351 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	The proceedings of the 18th Gums and stabilisers for the food industry conference held on 23-26 june 2015 at the Glyndwr University, Wales, UK Bibliogr. Index
Table des matières :	Part 1: Chemical and Physicochemical Characterisation INVESTIGATION OF PECTIN-WATER INTERACTIONS: A PRACTICAL APPROACH U. Einhorn-Stoll, E. Vasileva, T. Hecht and S. Drusch STRUCTURAL AND MOLECULAR PROPERTIES OF CONDENSED GLOBULAR PROTEINS FROM HIGH PRESSURE PERSPECTIVES Sobhan Savadkoohi, Anna Bannikova and Stefan Kasapis PECTIC POLYSACCHARIDES FROM PUMPKIN FRUIT A.S. Jonmurodov, Z.K. Muhidinov, G. D. Strahan, S.E. Kholov, Kh.I. Teshaev, M.L. Fishm[...] Part 1: Chemical and Physicochemical Characterisation INVESTIGATION OF PECTIN-WATER INTERACTIONS: A PRACTICAL APPROACH U. Einhorn-Stoll, E. Vasileva, T. Hecht and S. Drusch STRUCTURAL AND MOLECULAR PROPERTIES OF CONDENSED GLOBULAR PROTEINS FROM HIGH PRESSURE PERSPECTIVES Sobhan Savadkoohi, Anna Bannikova and Stefan Kasapis PECTIC POLYSACCHARIDES FROM PUMPKIN FRUIT A.S. Jonmurodov, Z.K. Muhidinov, G. D. Strahan, S.E. Kholov, Kh.I. Teshaev, M.L. Fishman and LS. Liu PHYSICO-CHEMICAL PROPERTIES OF THE GELLING GALACTANS FROM THE RED ALGA CHONDRUS ELATUS M. Salura, D. Fujita and R. Tuvikene GELATION OF IOTA/KAPPA CARRAGEENAN MIXTURES Lei Du, Tom Brenner, Jingli Xie, Zhijing Liu, Shuyun Wang and Shingo Matsukawa PURIFICATION AND BIOCHEMICAL PROPERTIES OF TYPE I COLLAGEN FROM QUAIL FEET (COTURNIX JAPONICA) M. Yousefi, F. Ariffin and N. Huda PHYSICOCHEMICAL, THERMAL AND RHEOLOGICAL CHARACTERISTICS OF A NOVEL MUCILAGE FROM CHIA SEED (SALVIA HISPANICA) Y.P. Timilsena, R. Adhikari, S. Kasapis and B. Adhikari STUDIES OF MOLECULAR INTERACTIONS BETWEEN β- LACTOGLOBULIN AND SUGAR BEET PECTIN AT NEUTRAL PH BY HIGH PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY P.X. Qi, H.K. Chau, M.L. Fishman, E.D. Wickham and A.T. Hotchkiss Jr NOVEL ULTRASONIC EMULSIFICATION TECHNOLOGIES J.J. O’Sullivan and I.T. Norton BARLEY HULLS AND STRAW CONSTITUENTS AND EMULSIFYING PROPERTIES OF THEIR HEMICELLULOSES M. P. Yadav and K. B. Hicks COARSENING MECHANISMS OF ALKANE-IN-WATER OKRA PECTIN STABILIZED EMULSIONS K. Alba and V. Kontogiorgos POLYELECTROLYTE PROPERTIES OF CITRUS PECTINS AND THEIR INFLUENCE ON OIL-IN-WATER EMULSIONS U.S. Schmidt and H.P. Schuchmann SYNTHESIS, CHARACTERISATION AND PROPERTIES OF NOVEL BIOSURFACTANTS BASED ON HYDROPHOBICALLY- MODIFIED INULINS M. Evans, L. Han, I. Ratcliffe and P. A. Williams UPGRADING FOOD PROCESSING SIDE STREAMS Afroditi Chatzifragkou, Parvathy Chandran Prabhakumari and Dimitrios Charalampopoulos INVESTIGATION OF CASEIN MICRO-PARTICLES IN CASEIN/PECTIN BLEND FILM Yu Zhuang, Julia Sterr, Ulrich Kulozik and Ronald Gebhardt Part 3: Encapsulation and Controlled Release RELEASE MECHANISM OF ESSENTIAL FATTY ACIDS IN POLYSACCHARIDE MATRICES UNDERGOING GLASS TRANSITION V. D. Paramita, A. Bannikova and S. Kasapis CONTROLLED RELEASE OF WATER SOLUBLE VITAMINS IN HIGH-SOLID POLYSACCHARIDES WITH CO-SOLUTE N. Panyoyai, A. Bannikova, D.M. Small and S. Kasapis NANOENCAPSULATION OF CAPSAICIN ATTENUATES THE CYTOTOXIC EFFECT ON CACO-2 CELLS M. Kaiser, F. Lankamp and F.M. Goycoolea 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 M.G. Semenova, A.S. Antipova, T.A. Misharina, E.S. Alinkina, D.V. Zelikina, E.I. Martirosova, N.P. Palmina, V.I. Binyukov, E.L. Maltseva, V.V. Kasparov, N.S. Ozerova, E.A. Shumilina, K.A. Baeva and N.G. Bogdanova Part 4: Health Aspects EFFECT OF HYDROCOLLOIDS ON LOWERING BLOOD GLUCOSE Hanny M. Boers, Jack Seijen-ten Hoorn and David J. Mela THE EFFECTS OF SOLUBLE DIETARY FIBRES ON STARCH HYDROLYSIS AND SUGAR RELEASE DURING SIMULATED HUMAN DIGESTION H. Fabek and H. D. Goff STUDY ON DENDROBIUM OFFICINALE O-ACETYL- GLUCOMANNAN (DENDRONAN): PART VIII. THE IMMUNOMODULATORY AND ANTIOXIDANT ACTIVITY Xiao-jun Huang, Shao-ping Nie, Hai-lan Cai, Steve W. Cui, Ming- yong Xie and Glyn O. Phillips DIETARY FIBRE: MORE THAN A PREBIOTIC A.R. Mackie, B. Bajka and N. Rigby STRUCTURAL CHARACTERIZATION AND IN VITRO FERMENTATION PROFILES OF FLAXSEED KERNEL DIETARY FIBRES Huihuang Ding, Steve W. Cui, H. Douglas Goff, Jie Chen, Qi Wang, Joshua Gong and Nam Fong Han GUM ARABIC ATTENUATES THE DEVELOPMENT OF NEPHROPATHY IN TYPE 1 DIABETES RAT H. H. Musa, A. A. Ahmed, J. S. Fedail, T. H. Musa and A. Z. Sifaldin EFFECT OF GUM ARABIC ON OXIDATIVE STRESS MARKERS IN THE LIVER OF HIGH FAT DIET INDUCED OBESITY IN MICE H. H. Musa, J. S. Fedail, A. A. Ahmed, T. H. Musa and A. Z. Sifaldin ENGINEERING DIGESTION: EFFECT OF VISCOSITY AND GASTRIC SECRETIONS ON THE ABSORPTION OF NUTRIENTS Thomas E. Moxon, Olga Mihailova, Ourania Gouseti, Peter J. Fryer and Serafim Bakalis Part 5: Product Formulation WHAT IS STABILITY? C. Rolin EFFECT OF GUMS IN MICROSTRUCTURE AND RHEOLOGICAL BEHAVIOUR OF THICKENED FOOD MATRICES A. Moret-Tatay, J. Rodríguez-García, E. Martí-Bonmati, I. Hernando and M.J. Hernández-Lucas EFFECT OF STORAGE ON THE TEXTURAL PROFILE OF INSOLUBLE FIBRE INCORPORATING UHT BEVERAGE Nashi K. Alqahtani, John Ashton, Lita Katopo, Enamul Haque, Oliver A.H. Jones and Stefan Kasapis SEGREGATIVE INTERACTIONS IN SINGLE-PHASE MIXTURES OF GELLING (POTATO) MALTODEXTRIN WITH OTHER HYDROCOLLOIDS A. Hoey, J.T. Ryan, S.M. Fitzsimons and E.R. Morris ENABLE FAT REDUCED DEEP FRIED FOOD AND MEAT PRODUCTS BY CELLULOSE ETHERS B. Huebner-Keese, J. Guo, R. Adden, M. Devon , M. Knarr and C. Huettermann FUNCTIONAL DAIRY PROTEIN-BASED AGGREGATES FOR DESIGNING FOOD FORMULATIONS C. Schmitt, C. Bovay, E. Kolodziejczyk, L. Bovetto and L. Donato-Capel GELLING PROPERTIES OF CHESTNUT STARCH-EGG WHITE 331 PROTEIN MIXTURE L. Liu, L. Mi and W. Wu
Langue(s) :	Anglais
Identifiant :	978-1-78262-327-4
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=185025

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