Table des matières :
CHAPTER 1 PROPERTIES AND APPLICATIONS OF FOOD PROTEINS
1 Protein functional properties P.J. Wilde, Institute of Food Research, Norwich, UK
Milk proteins H.D. Goff, University of Guelph, Guelph, Canada
Gelatins – physicochemical properties, source dependence and applications M.N. Hattrem and K.I. Draget, Norwegian University of Science and technology, Trondheim, Norway
Properties and applications of soy proteins K. Nishinari, Y. Fang, S, Guo and G.O. Phillips, Hub[...]
CHAPTER 1 PROPERTIES AND APPLICATIONS OF FOOD PROTEINS
1 Protein functional properties P.J. Wilde, Institute of Food Research, Norwich, UK
Milk proteins H.D. Goff, University of Guelph, Guelph, Canada
Gelatins – physicochemical properties, source dependence and applications M.N. Hattrem and K.I. Draget, Norwegian University of Science and technology, Trondheim, Norway
Properties and applications of soy proteins K. Nishinari, Y. Fang, S, Guo and G.O. Phillips, Hubei University of Technology, Wuhan, China and China Agricultural University, Beijing, China
Securing food proteins: From by-products to functional ingredient L. Pouvreau, B. Smit and F. van de Velde, NIZO food research, Ede, The Netherlands
Protein-polysaccharide interactions: Phase behaviour and applications D.Z. Tian, Y.P. Fang, K. Nishinari and G.O. Phillips, Hubei University of Technology, Wuhan, China, Glyndwr University, Wrexham, UK
Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels A.H. Martin, D. Baigts Allende, C.D. Munialo, V. Urbonaite, L. Pouvreau, H.H.J. de Jongh, Top Institute Food and Nutrition, Wageningen, The Netherlands, TNO, Zeist, The Netherlands, NIZO Food Research, Ede, The Netherlands
CHAPTER 2 ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES
Physicochemical characterisation of inulin and ryegrass fructan M. Evans, J.A. Gallagher, I. Ratcliffe and P.A. Williams, Glyndwr University, Wrexham, UK, Aberystwyth University, Aberystwyth, UK
A review of the physicochemical properties and structural characteristics of psyllium and its relative bioactivity S. Nie, J. Yin, D. Huang and M. Xie, Nanchang University, Nanchang, China
Flaxseed kernel dietary fibre: Partial structure and physicochemical characterisation H. Ding, S.W. Cui, Q. Wang, J. Chen, N. F. Han and H.D. Goff, University if Guelph, Guelph, Canada, Guelph Food Research Center, Guelph, Canada, Jiangnan University, Wuxi, China, Natunola, Health Inc., Ottawa, Canada
The effects of ultrasound on the extraction, physicochemical properties and antioxidant activity of the polysaccharide from Ganoderma atrumH. Zhang, S. Nie and M. Xie, Nanchang University, Nanchang, China
Optimisation of ultrasound-assisted extraction of konjac flour from Amorphophallus Muelleri Blume S.B. Widjanarko, A. Faridah and A. Sutrismo, Brawijaya University, Jawa Timur, Indonesia and Padang State University, Sumatera Barat, Indonesia
Solution properties of Brachystegia Eurycoma seed polysaccharide L.M. Nwokocha and P.A. Williams, University of Ibadan, Ibadan, Nigeria and Glyndwr University, Wrexham, UK
Studies on pomelo pectin: Characterisation and rheological properties J. Krongsin, P. Methacanon, C. Gamonpilas and S.M. Goh, National Metal and Materials Technology Center, Pathumthani, Thailand and Curtin University Sarawak, Sarawak, Malaysia
Influence of storage on the water binding of pectin: Determination by DSC U. Einhorn-Stoll, C. Prinz and S. Drusch, Technische Universitat Berlin, Berlin, Germany and Federal Institute for material Research and Testing, Berlin, Germany
Effects of ball milling on the properties of colored rice bran Hsi-Mei Lai and Yu-Ping Huang, National Taiwan University, Taipei, Taiwan
CHAPTER 3 RHEOLOGICAL PROPERTIES
Thickening properties of corn fiber gum with other carbohydrate polymers M. Yadav, F. Zhang, T. Luan, L. Wu and H. Zhang, Eastern Regional Research Center, Wyndmoor, USA, Shanghai Jiao Tong University, Shanghai, China
Non-linear dynamic viscoelasticity of xanthan gum solutions J.A. Carmona, P. Ramirez, N. Calero, M.C. Garcia and J. Munoz, Universidad de Savilla, Sevilla, Spain
Effect of guar gum on ‘weak gel’ rheology of microdispersed oxidised cellulose (MDOC) A.A. Agoub, E.R. Morris and X. Xie, University College Cork, Cork, Ireland 184 Properties of weak LMA-pectin and alginate – gels J. de Vries, CSM Bakery Supplies Europe, Goes, The Netherlands
Rheological effects of different interactions in kappa-carrageenan / locust bean gum/ konjac glucomannan gels T. Brenner and K. Nishinari, Osaka City Univeristy, Osaka, Japan
Phase separation and gel formation in kinetically-trapped guar gum / acid milk gels A. Rohart and C. Michon, AgroParis Tech, Massy, France, INRA, Massy, France, CNAM. Paris, France
Compression test of food gels on an artificial tongue and its comparison with sensory tests S. Ishinara, M. Isono, S. Nakao, M. Nakauma, T. Funami, K. Hori, T. Ono, K. Kohyama and K. Nishinari, San-Ei Gen F.F.I. Inc. , Osaka, Japan, Niigata University Graduate School of medical and Dental sciences, Niigata, Japan, Osaka Univerisity School of Dentistry, Osaka, Japan, National Food Research Institute, Tsukuba, Japan
CHAPTER 4 EMULSIONS, FOAMS AND FILMS
Protein stabilised submicron emulsions J.J. O’Sullivan, R. Pichot and I.T. Norton, University of Birmingham, Birmingham, UK
The impact of the interfacial behaviour on emulsion rheology: A potential approach to reducing fat content in emulsified foods F.A. Husband, M.J. Ridout, P.S. Clegg, M. Hermes, J. Forth, W.C.K. Poon and P.J. Wilde, Institute of Food Research Norwich, UK and University of Edinburgh, Edinburgh, UK
Okra extracts as emulsifiers for acidic emulsions K. Alba, V. Kontogiorgos, N. Georgiadis and C. Ritzoulis, University of Huddersfield, Huddersfield, UK and ATEI of Thessaloniki, Thessaloniki, Greece
Functional properties of hydrophobically modified inulin S. Kokubun, I.Ratcliffe and P.A. Williams, Glyndwr University, Wrexham, UK
Stabilisation of foams by whey protein gel particles A. Lazidis, R.D. Hancocks, F. Spyropoulos, M. Kreuß, R. Berrocal and I.T. Norton, University of Birmingham, Birmingham, UK, Nestle Product technology Centre, Konolfingen, Switzerland
Ethocel for oil structuring in food applications B. Hubner-Keese and R. Ergun, Dow Pharma and Food Solutions, Bomlitz, Germany and Midland, USA
Use of polysaccharides as stabilisers for specialised oxygen cocktails N. Nepovinnykh, A. Bannikova, V. Grisheva and N. Ptichkina, Saratov State Agrian University, Saratov, Russia
Hydrocolloids as edible or active packaging materials F. Debeaufort, University of Burgundy, Dijon, France CHAPTER 5 HEALTH ASPECTS
Design of colloidal foods for healthier diets A.Sullo, R.L. Watson and I.T. Norton, University of Birmingham, Birmingham, UK 289 Polysaccharides from Dendrobium officianal, Cordyceps sinensis and Ganoderma: Structures and bioactivities Q. Guo and S.W. Cui, Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, N1G 5C9, Canada
Rheological behaviour of maize ββ-glucan and its application as a fat replacer in baked goods G.O. Sampson, A.Y. Tettyeh and J.H. Oldham, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
Effects of soluble dietary fibres on glucose mobility and starch hydrolysis during in vitro digestion H. Fabek and H.D. Goff, University of Guelph, Guelph, Canada
Interactions between polymeric surfactants and bile salts: new routes for controlling lipid digestion or oil-in-water emulsions A. Torcello-Gomez, J. Maldonado-Valderrama, A.B. Jodat-Reyes and T.J. Foster, University of Nottingham, Nottingham, UK, University of Granada, Granada, Spain
Interactions between hydrocolloids and bile salts during human digestion of emulsions C. Fernandez Fraguas, N.C. Woodward, A.P. Gunning and P.J. Wilde, Institute of Food research, Norwich, UK
Synergistic roles of alginates and αα-glucans in gastric raft formulations M.Tang, B.J. McGhee and R.F. Tester, Glycologic Ltd, Glasgow, UK
Comparison of two tests used for the classification of food thickeners in the management of dysphagia C. de Saint-Aubert, G. Sworn and J. Kayasita, DuPont Nutrition Biosciences ApS, Braband, Denmark, DuPont, Danisco France SAS, Paris, France, Prefectural University of Hiroshima, Hiroshima City, Japan
Investigation of physicochemical properties of gelatine matrices in correlation with dissolution studies M. N. Hattrem, S. Molnes and K.I. Draget, Norwegian University of Science and Technology, Trondheim, Norway
Development of a dairy dessert with functional properties Y.A. Plekhanova, A.V. Bannikova and N.M. Ptichkina, Saratov State Agrarian University, Saratov, Russia
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