Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions (Special Publications, Volume 353)

Describing the latest research advances in the science and technology of hydrocolloids that 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. Content: Cover Contents Preface The Gums and Stabilisers for the Food Industry Conferences Acknowledgements Sponsors Part 1: Chemical and Physicochemical Characterisation INVESTIGATION OF PECTIN-WATER INTERACTIONS: A PRACTICAL APPROACH STRUCTURAL AND MOLECULAR PROPERTIES OF CONDENSED GLOBULAR PROTEINS FROM HIGH PRESSURE PERSPECTIVES PECTIC POLYSACCHARIDES FROM PUMPKIN FRUIT PHYSICO-CHEMICAL PROPERTIES OF THE GELLING GALACTANS FROM THE RED ALGA CHONDRUS ELATUS GELATION OF IOTA/KAPPA CARRAGEENAN MIXTURES PURIFICATION AND BIOCHEMICAL PROPERTIES OF TYPE I COLLAGEN FROM QUAIL FEET (COTURNIX JAPONICA)PHYSICOCHEMICAL, THERMAL AND RHEOLOGICAL CHARACTERISTICS OF A NOVEL MUCILAGE FROM CHIA SEED (SALVIA HISPANICA) STUDIES OF MOLECULAR INTERACTIONS BETWEEN β-LACTOGLOBULIN AND SUGAR BEET PECTIN AT NEUTRAL pH BY HIGH PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY Part 2: Emulsions, Foams and Films NOVEL ULTRASONIC EMULSIFICATION TECHNOLOGIES BARLEY HULLS AND STRAW CONSTITUENTS AND EMULSIFYING PROPERTIES OF THEIR HEMICELLULOSES COARSENING MECHANISMS OF ALKANE-IN-WATER OKRA PECTIN STABILIZED EMULSIONS POLYELECTROLYTE PROPERTIES OF CITRUS PECTINS AND THEIR INFLUENCE ON OIL-IN-WATER EMULSIONSSYNTHESIS, CHARACTERISATION AND PROPERTIES OF NOVEL BIOSURFACTANTS BASED ON HYDROPHOBICALLY-MODIFIED INULINS UPGRADING FOOD PROCESSING SIDE STREAMS INVESTIGATION OF CASEIN MICRO-PARTICLES IN CASEIN/PECTIN BLEND FILM Part 3: Encapsulation and Controlled Release RELEASE MECHANISM OF ESSENTIAL FATTY ACIDS IN POLYSACCHARIDE MATRICES UNDERGOING GLASS TRANSITION CONTROLLED RELEASE OF WATER SOLUBLE VITAMINS IN HIGH-SOLID POLYSACCHARIDES WITH CO-SOLUTES NANOENCAPSULATION OF CAPSAICIN ATTENUATES THE CYTOTOXIC EFFECT ON CACO-2 CELLSROLE 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 Part 4: Health Aspects EFFECT OF HYDROCOLLOIDS ON LOWERING BLOOD GLUCOSE THE EFFECTS OF SOLUBLE DIETARY FIBRES ON STARCH HYDROLYSIS AND SUGAR RELEASE DURING SIMULATED HUMAN DIGESTION STUDY ON DENDROBIUM OFFICINALE O-ACETYL-GLUCOMANNAN (DENDRONAN): PART VII.THE IMMUNOMODULATORY AND ANTIOXIDANT ACTIVITYDIETARY FIBRE: MORE THAN A PREBIOTIC. STRUCTURAL CHARACTERIZATION AND IN VITRO FERMENTATION PROFILES OF FLAXSEED KERNEL DIETARY FIBRES GUM ARABIC ATTENUATES THE DEVELOPMENT OF NEPHROPATHY IN TYPE 1 DIABETES RAT EFFECT OF GUM ARABIC ON OXIDATIVE STRESS MARKERS IN THE LIVER OF HIGH FAT DIET INDUCED OBESITY IN MICE ENGINEERING DIGESTION: EFFECT OF VISCOSITY & GASTRIC SECRETIONS ON THE ABSORPTION OF NUTRIENTS Part 5: Product Formulation WHAT IS STABILITY? Describing The Latest Research Advances In The Science And Technology Of Hydrocolloids That 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. Editors: Peter A. Williams, Glyn Phillips. Includes Index. Mode Of Access: World Wide Web.

Describing the latest research advances in the science and technology of hydrocolloids that 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.

Describing the latest research advances in the science and technology of hydrocolloids which are used in food and related systems, this book captures presentations of leading scientists for researchers and other professionals in industry and academia and as a reference for students of food science.