Gums and stabilisers for the food industry 7

목차 (Table of Contents)

• CONTENTS
• Preface = ⅴ
• Acknowledgements = ⅶ
• Part 1 : Characterisation
• Agar from Namibian Gracilaria Spp. / M. J Gidley ; N. D Hedges ; R. A Hoffmann ; C. P Dawes = 3
• Effect of acetyl suvstituents on the conformational stability and functional interactions of acetan polysaccharide / C. Ojinnaka ; E. R Morris ; V. J. Morris ; G. J. Brownsey = 15
• Characterisation of industrial high methoxyl pectins / T. P Kravtchenko ; A. G Voragen ; W Pilnik = 27
• Combined differential light scattering with size exclusion chromatography techniques for monitoring confoemational changes in k-carrageenan / S. J Chambers ; M J Langdon ; P. A. Williams ; R. J. White = 37
• Shapes and sizes of food polysaccharides by sedimentation analysis-reccent developments / S. E. Harding = 55
• Part 2 : Emulsions and Foams
• Performance characteristics of some synthetic emulsifiers / Y. EI-Shattory ; Saadia M. Aly ; M. G. Megahed = 69
• Elucidation of protein-protein interactions in gels and foams / N. Howell = 77
• Protein-stabilised water-in-oil-in-water emulsions / E. Dickinson ; J. Evison ; R. K. Owusu ; A. Williams = 91
• The effect of guar gum on the stability of emulsions prepared with physiological surfactants : L-$$\alpha $$-phosphatidylcholine and sodium taurocholate / A. J. Fillery-Travis ; S. J. Moulson ; L. H. Foster ; M. M. Robins = 103
• Part 3 : Processing
• Some physico-chemical aspects of protein processing into foods / V. B. Tolstoguzov = 115
• Phillipine natural grade carrageenan / R. J. Tye = 125
• Processing optimisation and physico-chemical characteristics of flaxseed polysaccharide gums / W. Cui ; G. Mazza ; C. G. Biliaderis = 139
• Computer optimisation of parameters for the perparation of low viscosity guar gum controlled thermal and acid hydrolysis / V. Mathur ; N. Kanoongo ; N. K Mathur = 149
• Shear hardening of gellan gum gels / A. Tsiami ; V. J. Morris ; G. J. Browmsey = 157
• Part 4 : Health and Nutrition
• Nutritional aspects of difficult-to-digest carbohydrates / G. Livesey = 169
• A comparison of the in vitro and in vivo digestibilities of retrograded starch / R. L. Botham ; S. G. Ring ; T. R. Noel ; V. J. Morris ; H. Englyst ; J. H. Cummings = 187
• The action and fermentation of carbohydrates in the human colon / C. A Edwards ; A. M Parrett = 197
• Polysaccharide gums : their modulation of carbohydrate and lipid metabolism and role in the treatment of diabetes mellitus / P. R. Ellis = 207
• Short chain fatty acids and metabolic effects in humans / F R J Bornet ; C Alamowitch ; G. Slama = 217
• Physical influences on the growth of food-poisoning bacteria on emulsion systems / T. F. Brocklehurst ; H. P. Coleman ; P. A. cunning ; M. L. Parker ; M. M. Robins = 231
• Part 5 : Rheology
• Recent advances in the rheological characterisation of gelatin gels / S. Ross-Murphy = 243
• Rheological investigations of polysaccharide interactions in mixed systems / J. L. Doublier = 257
• Gelation and retrogradation of concentrated starch gels / C. J. A. M. Keetels and Tvan Vliet = 271
• Xanthan polytetramer : conformational stability as a barrier to synergistic interaction / T. J. Foster ; E. R Morris = 281
• Thermal gelation of methylcellulose : mechanisms and structure / A Haque ; A K Jones ; R K Richardson ; E R morris = 291
• Influence of galactomannan addition on the ciscoelastic properties of pectin-calcium systems / J. A. Lopes da Silva ; M. P. Goncalves ; J. L. Doublier ; MAV Axelos = 301
• Part 6 : Interactions
• Association and segregation in ternary polymer solutions and gels / L Piculell ; I Iiopoulus ; S. Nilsson ; T. Turquois ; C. Viebke ; W. Zhang = 309
• The influence of caseins on the rheology of k-carrageenan gels / MG Lynch ; D. M. Mulvilhill = 323
• Synergistic gelation of galactomannans or konjac glucomannan : binding or exclusion? / F M Goycoolea ; T. J. Foster ; R. K. Richardson ; E. R. Morris ; M. J. Gidley = 333
• Rheology and structure of gellan -alginate co-gels / M Papageorgiou ; M G Gothard ; L E Willoughby ; S. K. Ricchardson ; E. R. Morris = 345
• Part 7 : Applications
• Gelation of food macromolecules-Effects of sugars on the gelation of agarose and mixture of konjac glucomanan and carrageenan / K. Nishinari ; T. Takaya ; M. Watase ; K. Kohyama ; H. Iida ; P. A. Williams ; G. O. Phillips = 359
• A performance test for carrageenan as a atabiliser for calcium-sensitive proteins / S-C Lee ; PMT Hansen = 375
• Dessert gels prepared from alginate and gellan gum / D. Ortega ; G. R. Snaferson = 385
• Thixotropic carrageenan gels and dairy desserts / A. Parker ; G. Tilly = 393
• Tailor made pectins for specific influencing of the sensory rheological properties of preserves, jams, jellies, marmalades and other jellified products / E. Kratz = 403
• Calcium sensitivity of high ester citrus pectins / C. Rolin = 413
• List of participants = 423
• Subject index = 433