Gums and Stabilisers for the Food Industry 12

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ISBN: 9780854048915 | 085404891X
Cover: Hardcover
Copyright: 8/30/2004

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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.

Applications of Hydrocolloids

Designing structure into food

(10)

A-M. Hermansson, M. Langton and C. Olsson (The Swedish Institute of Food and Biotechnology, Sweden)

Hydrocolloid thickeners and their applications

(10)

G. Sworn (Rhodia, France)

Hydrocolloid gelling agents and their applications

(9)

J. de Vries (Danisco A/S, Denmark)

From simple to complex hydrocolloid cellular solids

(11)

A. Nussinovitch (Hebrew University of Jerusalem, Israel)

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

(11)

I.A.M. Appelqvist, M.E. Malone, T.C. Goff E. Heinrich and A. Nandi (Unilever R&D, Colworth, UK)

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

(11)

M.C. Nunes, A. Raymundo and I. Sousa (Instituto Piaget CERTA, CIEAB and (IniversidadeTecnica de Lisboa, Portugal)

The use of dynamic rheology for ice cream characterisation

(10)

C. Granger, P Barey, N. Renouf V. Langendorff and M Cansell (ISTAB and Degussa Food Ingredients, France)

The bioadhesive and swelling characteristics of sodium alginate suspensions

(9)

J.C. Richardson, P.W. Dettmar, F.C. Hampson and C.D. Melia (University of Nottingham, UK and Reckitt Benckiser Healthcare, (UK) Ltd)

Bioactive properties of epimerised alginates

(13)

V. Strugula, E.J. Kennington, G. Skjak-Braek and P. W. Dettmar (Reckitt Benckiser Healthcare (UK) Ltd, NOBIPOL, Norway and Technostics, UK)

Rheological Properties of Hydrocolloids

Modelling properties of viscosifying starches

(11)

A. Tayal, R. Shariff and J. Whaley (National Starch and Chemical Company, USA)

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

108

(8)

A. Lazaridou, H. Vaikousi and C.G. Biliaderis (Aristotle University of Thessaloniki, Greece)

Mechanical properties of maltodextrin gels: small and large deformation

116

(8)

C.L. Loret, W.J. Frith and P.J. Fryer (Unilever R&D Colworth and University of Birmingham, UK)

New forms of xanthan gum with enhanced properties

124

(7)

N.A. Morrison, R. Clark, T. Talashek and C.R. Yuan (CP Kelco, USA)

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

131

(8)

C. Chapuis, C. Michon, V. Langendorff, P. Boulenguer and G. Cuvelier (ENSIA and Degussa Food Ingredients, France)

Gelation behaviour and rheological properties of kappa/ι-hybrid carrageenans

139

(6)

H. Chanvrier, S. Durand, C. Garnier, G. Sworn, S. Bourriot and J-L. Doublier (INRA and Rhodia Food, France)

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

145

(8)

A. Tobin, P. Giannouli, A. Agoub and E. R. Morris (University College Cork, Ireland)

Microstructure and kinetic behaviour of pure and mixed pectin gels

153

(7)

C. Lofgren and A-M Herinansson (The Swedish Institute of Food and Biotechnology, Sweden)

Hydration and mechanical properties of pectin films

160

(7)

G. Zsivanovits, A.J. MacDougall and S. G. Ring (Szent Istvan University, Hungary and Institute Food Research, UK)

Fish gelatin: structure, gelling properties and interaction with other food proteins

167

(12)

N.K. Howell and F. Badii (University of Surrey, UK)

Gelation of egg yolk: DSC, rheology and electron microscopy

179

(10)

F. Cordobes, J. A. Carmona, I. Martinez, P. Partal and A. Guerrero (Universidad de Sevilla and Universidad de Huelva, Spain)

Mixed Hydrocolloid Systems

Third generation gels

189

(12)

W.M Marrs and P. Titoria (Leatherhead Food International, UK)

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

201

(10)

R.H. Tromp, M.W. Edelman and E. van der Linden (Wageningen Centre for Food Sciences, NIZO Food Research and Wageningen University, The Netherlands)

I cut of thermal treatment on large and small deformation properties of whey protein/pectin mixed gels

211

(16)

S Turgeon and M Beaulieu (Laval University, Canada and Nestle, Switzerland)

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

227

(9)

L. Donato, C. Garnier, B. Novales and J-L. Doublier (INRA, France)

Physicochemical properties of mixed pectin networks

236

(8)

M.G. Marudova A.J. MacDougall and S.G. Ring (University of Plovdiv, Bulgaria, Institute of Food Research, UK)

Multicomponent biopolymer gels: the agarose-carrageenan-gellan system

244

(8)

V. Meunier and A.H. Clark (Unilever R&D Colworth, UK)

Functions of guar gums with different molecular weights on the gelatinisation and retrogradation behaviour of corn starch

252

(10)

T. Funami, Y. Kataoka, T. Omoto, Y. Goto, I. Asai and K. Nishinari (San-Ei (Gen F.F.I. Inc. and Osaka City University, Japan)

Phase separation behaviour in xanthan gum and sodium alginate mixtures

262

(10)

M.J. Boyd, J.R. Mitchell, F.C. Hampson, I.G. Jolliffe, P.W. Dettmar and C.D. Ale/la (University of Nottingham and Reckitt Benckiser Healthcare (UK) Ltd)

Large scale deformation behaviour of model composites produced from biopolymer gels

272

(8)

W.J. Frith, T.B.J. Blijdenstein and I.T. Norton (Unilever R&D Colworth, UK)

Evolution under shear flow of drop size distribution in biopolymer mixtures

280

(8)

S. Caserta, M. Simeone and S. Guido (Universita degli Studi di Napoli Federico II, Italy)

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

288

(15)

I. Haug, O. Smidsrod and K.I. Draget (NOBIPOL, Norway)

Chemical, Biochemical and Physicochemical Characterisation of Hydrocolloids

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

303

(8)

S.E. Guillotin, H.A. Schols J. van Kampen, P. Boulenguer, J. Mazoyer and A.G.J. Voragen (Wageningen University, Netherlands and Degussa Texturant Systems, France)

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

311

(6)

P. Boulenguer and V. Picout (Degussa Food Ingredients, France)

Applications of immunoassays in hydrocolloid research

317

(11)

N.A. Pickles, H.E. Ireland, S. Al-Assaf and J.H.H. Williams (University College Chester and Phillips Hydrocolloids Research Centre, UK)

Starch granules: New insights from Atomic Force Microscopy

328

(8)

M.J. Ridout, M.L. Parker and V.J. Morris (Institute of Food Research, UK.)

Measurement of gel characteristics

336

(10)

J.R. Mitchell (University of Nottingham, UK)

Hydration, the forgotten hydrocolloid property

346

(8)

R. Clark, (CP Kelco Inc., USA)

Characterisation of pectin gelation using 8-Anilino-1 -naphthalene sulphonic acid as a fluorescent probe.

354

(6)

D Dunstan, E.K. Hill, A. McLeod and K. Furphy (University of Melbourne, Australia)

Small deformation measurements of transient gels using vane geometry

360

(8)

I. Ratcliffe, P.A. Williams, R.J. English and J. Meadows (North East Wales Institute and Maelor Phamaceuticals Ltd, UK)

Application of light scattering to monitor colloid stability

368

(13)

D.S. Horne (Hannah Research Institute, UK)

Role of Hydrocolloids on the Stability of Emulsions

Role of hydrocolloids as emulsifiers in foods.

381

(13)

D.J. McClements (University of Massachusetts, USA)

Effect of hydrocolloids on emulsion stability

394

(11)

E. Dickinson (University of Leeds, UK)

Emulsion-stabilising properties of whey protein-pectin conjugates

405

(10)

N. Neirynck, S. Dierckx, S. Bayarri Gorbe, P. Van der Meeren and K. Dewettinck (Ghent University, PB Gelatins, Belgium and Universidad Politecnica de Valencia, Spain))

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

415

(10)

A. Ye, H. Singh and Y. Hemar (Massey University, New Zealand)

Hydrocolloids in Low Moisture Systems

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

425

(12)

H. Levine and L. Slade (Kraft Foods North America, USA)

Structural properties of gelatin in mixture with sugar

437

(13)

S. Kasapis, I.M. Al-Marhoobi, M. Deszczynski, J.R. Mitchell and R. Abeysekera (Sultan Qaboos University, Oman, University of Nottingham and University of York, UK)

The use of carrageenan or gellan gum to control caramel rheology

450

(11)

G. Barra, H. Chisholm and J.R. Mitchell (University of Nottingham, and Nestle Product Technology Centre, UK)

High-sugar content acid-induced caseinate gels and emulsion gels: Influence of low-methoxyl pectin

461

(14)

L. Matia-Merino and E. Dickinson (University of Leeds, UK)

Effect of principal ingredients on quality of cookies with dietary fibre

475

(9)

M.F. Piteira, C. Nunes, A. Raymundo and I. Sousa (Universidade Tecnica de Lisboa, CIEAB and CERTA, Portugal)

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

484

(15)

F.M. Ward (TIC Gums Inc, USA)

Hydrocolloids as Dietary Fibre: From Structure to Functionality

Calorific values: Dietary fibre and analogous carbohydrates

499

(10)

G. Livesey (Independent Nutrition Logic, UK)

The structure of Plantago ovata arabinoxylan

509

(8)

M. Chaplin (South Bank University,London)

Mucin genes in the GI tract

517

(9)

J.P. Pearson, I.A. Brownlee and C. Taylor (University of Newcastle, UK and NTNU, Norway)

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

526

(9)

I.A. Brownlee, M.R. Atherton, M.E. Havler, P.W. Dettmar, A. Allen and J.P. Pearson (University of Newcastle and Reckitt Benckiser Healthcare (UK) Ltd)

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

535

(4)

A.L. Prais, C. Dive and B.M. Corfe (University of Sheffield and University of Manchester, UK)

Butyrate-mediated apoptosis: Towards a mechanism of action

539

(7)

H.C. Chirakkal, K.E. Brookes, A.L. Prais and B.M. Corfe (University of Sheffield and University of Manchester, UK)

Diet and functional bowel disorders

546

(6)

G.J. Davies (South Bank University, UK)

Diet and irritable bowel syndrome: Study design

552

(8)

A.W. Williams, G.J. Davies and P.W. Dettmar (South Bank University, UK)

Bile acids, dietary fibre and risk of breast cancer

560

(11)

V. Costeralli (South Bank University, UK)

Dietary hydrocolloid fibre and satiety

571

(10)

T.M. Robinson (University of Sheffield, UK)

Dietary hydrocolloids, special consideration with children

581

(8)

A. Jennings, G.J. Davies and P.W. Dettmar (South Bank University, UK)

Hydrocolloid intakes and bowel function during the first trimester of pregnancy

589

(8)

E.J. Derbyshire, G.J. Davies and P.W. Dettmar (South Bank University, London)

Subject Index

597

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Gums and Stabilisers for the Food Industry 12

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