دانلود کتاب Gums and stabilisers for the food industry 15 : The proceedings of the 15th Gums and Stabilisers for the Food Industry conference held on 22nd - 26th June at Glyndwr University, Wrexham, UK

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Content: Front Matter;Preface;Acknowledgements;Contents;Pectic Oligosaccharides;Tailoring Pectin with Specific Shape, Composition and Esterification Pattern;Flaxseed Gum from Flaxseed Hulls: Extraction, Fractionation, Physicochemical and Functional Characterisation;Thermal Characterisation of Fish Gelatine Extracted from Surimi Processing by Products;Production of Succinoglycan Biogum from Date Syrup by Agrobacterium Radiobacter and Investigation of its Rheological Properties;Effects of L-Ascorbic Acid and L-Cysteine on the Physicochemical Characteristics of Wheat Starch;Freezing Bound Water Restrained by Gum Arabic;Polysaccharide Ultrasonication - Beyond Depolymerisation;Application of the Coupling Model to the Relaxation Dynamics of Polysaccharide/Co-solute Systems;Numerical Computation of Relaxation Spectra from Mechanical Measurements in Biopolymers;Technofunctionality of Hydrocolloids and their Impact on Food Structure;Microbubbles with Protein Coats for Healthy Food: Air Filled Emulsions;Viscosity Development During Competitive Hydration of Starch and Hydrocolloids;Evidence of Interactions Between Whey Proteins and Mucin: Their Implication on the Astringency Mechanism of Whey Proteins at Low pH;Rheological Properties of Ozonated Pectin Dispersions;Production and Rheological Properties of Low-Acyl Gellan Gum Fluid Gels Induced by Sodium and Calcium Ions;Effect of Sugars on Low Acyl Gellan Gels;The Effect of K+, Ca2+ and their Mixtures on Low Acyl Gellan Gels;Rheological Properties of Plantago Ovata L. as a Function of Concentration, Temperature and pH;Effect of NaCl, CaCl2 and Na2HPO4 on Rheological Properties of Seed Husk of Plantago Ovata L.;Rheology of Balangu Sharazi (Lallemantia Royleana) Seed Gum: A High Viscosity Thickening Agen;Formation of "Weak Gel" Networks by Konjac Glucomannan in Mixtures with Sucrose, Glucose or Fructose;Protein-Polysaccharide Complexes: From Basics to Food Applications;Milk Proteins and Pectins - Compatibility and Conjugation;Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures;Phase Equilibria and Rheological Behaviour of Polysaccharide Aqueous Solutions with Sugar;Influence of Preparation Method on the Quality of Xanthan-Locust Bean Gum Mixed Gels;Industry Requirements for Hydrocolloids in Beverage Emulsions;Dynamic Rheological Study on O/W Emulsions as Affected by Polysaccharide Interactions Using a Mixture Design Approach;Impact of Water on Flavour Delivery Systems;Stability of Low Fat Starch-Based Dairy Desserts with Inulin Addition: Viscoelasticity and Particle Size Distribution;Physical and Antimicrobial Properties of Enzyme-Modified Starch-Based Films Incorporated with Garlic Oil;Effects of Ultraviolet Treatment on the Mechanical and Physical Properties of Edible Film from Sago and Mung Bean Flour;Application of Sugar Beet Pulp as Dough and Bread Improver (Barbari Bread);Improving the Quality of Pasta Using Hydroxypropylmethyl Cellulose, Gluten and Blended Wheat Flour;An Investigation on the Functional Properties of Carboxymethyl Cellulose (CMC) Produced from Sugar-Beet Pulp;Dietary Fibre and Satiety - not all Fibre is Alike;Physico-chemical Properties of Hydrocolloids Determine their Appetite Effects;The Impact of Prebiotic Fructans on Health with a Focus on Appetite and Body Weight;Engineering Interfacial Structures to Moderate Satiety;Modelling of Physical Processes in the Small Intestine;Characterising the Effects on Interfacial Structures During Simulated Human Digestion of Emulsions;Pectin-galectin 3 Interactions: Molecular Origins of Bioactivity;A Comparative Study of Iota Carrageenan, Kappa Carrageenan and Alginate as Tissue Engineering Scaffolds;Structural Properties of Non Aqueous Ethyl Cellulose Systems used in Topical Drug Delivery;Physically Cross-Linked Hydrogel from Carboxymethylated Curdlan Prepared by Freeze-Thaw Techniques;Preparation of CMC Acid Gel and its Applications;Subject Index