rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Gums and stabilisers for the food industry 11
    sub title: [the proceedings of the Eleventh Gums and Stabilisers for the Food Industry Conference-Crossing Boundaries held on 2-6 July 2001 at The North East Wales Institute, Wrexham, UK]
  name:
    name part: Gums and Stabilisers for the Food Industry Conference 2001 : North East Wales Institute)
    role:
      role term: creator
  name:
    name part: Phillips, Glyn O.
  name:
    name part: Williams, Peter A.
  name:
    name part: North E Wales Institute of Higher Education
  type of resource: text
  genre: bibliography
  genre: conference publication
  genre: Electronic book.
  genre: Conference papers and proceedings.
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2002
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (ix, 370 pages) : illustrations (some color)
  abstract: The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.
  table of contents: Overview of the hydrocolloid market -- Capillary electrophoresis as a tool for the characterisation of pectin fine structure -- Application of two dimensional (2D) NMR spectroscopy in the structural analysis of selected polysaccharides -- [Alpha] and [beta] mechanical relaxations in high sugar biopolymer mixtures -- Fluorescence anisotropy measurements of the dynamic behaviour of biopolymers -- Time resolved polarised attenuated total reflection spectroscopy of a protein film at the silica/solution interface -- Elucidation of protein-lipid interactions -- Helix-coli transition in thermoreversible gels -- Microstructural origins of the rheology of fluid gels -- Dynamic mechanical characteristics of red algal polysacchairde gels composed of soluble starch and starch granules -- Morphology control in disperse biopolymer mixtures with at least one gelling component -- Determining the yield stress of xanthan solutions via droplet rise experiments -- Predicting the rheology of water-in-water emulsions -- Influence of pentosans on the rheological and thermal properties of starch isolated from two different wheat varieties -- Gelatinisation properties of sago starch in the presence of salts -- Effect of K+ and Ca2+ cations on gelation of [kappa]-carrageenan -- Rheological properties of [kappa]-carrageenan weak gels -- Mixed systems of fish gelatin and [kappa]-carrageenan -- Effect of gelatin/carrageenan interactions on the structure and the rheological properties of the mixed system -- Hydrocolloids in real food systems -- Interaction of carrageenan with other ingredients in dairy dessert gels -- Emulsions as ingredients in foods -- surface compositions and their modifications -- Influence of hydrocolloids on flavour release and sensory-instrumental correlations -- The yield stress phenomenon and related issues : an industrial view -- The roles of proteins and peptides in formation and stabilisation of emulsions -- Effect of various factors on emulsion stabilising propertie…
  note: edited by Peter A. Williams, Glyn O. Phillips.
  note: Electronic resource.
  note: Includes bibliographical references and index.
  subject:
    topic: Food additives
    genre: Congresses
  subject:
    topic: Gums and resins
    genre: Congresses
  subject:
    topic: Stabilizing agents
    genre: Congresses
  subject:
    topic: Chemical & Materials Engineering
  subject:
    topic: Chemical Engineering
  subject:
    topic: Chemistry
  subject:
    topic: Engineering & Applied Sciences
  subject:
    topic: Food additives
  subject:
    topic: Gums and resins
  subject:
    topic: Science
  subject:
    topic: Stabilizing agents
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  classification: TP453.C65 G87 2001eb
  classification: 664.06
  related item:
    identifier: (DLC) 2005432674
    identifier: (OCoLC)49205692
  related item:
    title info:
      title: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 278
  identifier: 1628701277
  identifier: 1847551017
  identifier: 9781628701272
  identifier: 9781847551016
  identifier: 0854048367
  identifier: 9780854048366
  identifier: 10.1039/9781847551016 Royal Society of Chemistry
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: UKRSC
    record creation date: 080626
    record change date: 20210728140437.0
    record identifier: in00004356871
    language of cataloging:
      language term: eng