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Food Hydrocolloids

Structures, Properties, and Functions

  • Book
  • © 1993

Overview

Editors:
  1. Katsuyoshi Nishinari

    1. Osaka City University, Osaka, Japan

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    You can also search for this editor in PubMed   Google Scholar

  2. Etsushiro Doi

    1. Kyoto University, Kyoto, Japan

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Table of contents (77 chapters)

  1. Front Matter

    Pages i-xiii
    Download chapter PDF

  2. Polysaccharides

    1. Structural Aspects of Some Functional Polysaccharides

      • Akira Misaki
      Pages 1-19

    2. On the Relation Structure-Properties of Some Polysaccharides Used in the Food Industry

      • M. Rinaudo
      Pages 21-34

    3. Gelation of (Some) Seaweed Polysaccharides

      • Lennart Piculell, Svante Nilsson, Christer Viebke, Wei Zhang
      Pages 35-44

    4. The Specification of the Gum Arabic of Commerce

      • Glyn O. Phillips, Peter A. Williams
      Pages 45-63

    5. Hydrogels of Chitin and Chitosan

      • Min Zhang, Eugene Kohr, Shigehiro Hirano
      Pages 65-70

    6. Molecular Weight Dependency of Antimicrobial Activity by Chitosan Oligomers

      • S. Sekiguchi, Y. Miura, H. Kaneko, S. I. Nishimura, N. Nishi, M. Iwase et al.
      Pages 71-76

    7. Characteristics and Applications of a Polyfructan Synthesized from Sucrose by Aspergillus Sydowi Conidia

      • Tsutomu Harada, Soji Suzuki, Hajime Taniguchi, Takashi Sasaki
      Pages 77-82

    8. Alginates and Gellan Gum: Complementary Gelling Agents

      • George R. Sanderson, David Ortega
      Pages 83-89

    9. Gellan Gum: Production And Properties

      • Claire T. Vendrusculo, José L. Pereira, Adilma R. P. Scamparini
      Pages 91-95

    10. Conformation and Physical Properties of Two Unusual Microbial Polysaccharides: Rhizobium Trifoui CPS and Levan

      • Stefan Kasapis, Edwin R. Morris
      Pages 97-103

    11. Rheological and Thermal Properties of Gellan Gum Gels

      • Hatsue Moritaka, Katsuyoshi Nishinari, Nobuko Nakahama, Hiroyasu Fukuba
      Pages 105-108

    12. Selection of Gum Producing Alcaligenes Sp Strains

      • Daniela M. Mariuzzo, Francisco J. S. Santucci, Doraci H. D. Machado, Jose L. Pereira, Adilma R. P. Scamparini
      Pages 109-112

    13. Molecular Association and Dissociation In Formation of Curdlan Gels

      • Akira Konno, Kenji Okuyama, Atuo Koreeda, Akira Harada, Yoshimi Kanzawa, Tokuya Harada
      Pages 113-118

    14. Food Applications of Curdlan

      • Masanori Miwa, Yukihiro Nakao, Kiyoshi Nara
      Pages 119-124

    15. Rheology and DSC of Curdlan — DMSO — Water Systems

      • M. Watase, K. Nishinari
      Pages 125-129

    16. Studies on Xanthan Structure by Scanning Tunnelling Microscopy

      • Michael Wilkins, Martyn C. Davies, David E. Jackson, Clive J. Roberts, Saul J. B. Tendler, John R. Mitchell et al.
      Pages 131-134

    17. Xanthan Gum: A Multifunctional Stabiliser for Food Products

      • Ian A. Challen
      Pages 135-140

    18. ERS Study On Spin-Labeled Xanthan Gum

      • Shoji Takigami, Machiko Shimada, Peter A. Williams, Glyn O. Phillips
      Pages 141-145

    19. Xanthan Gum Production from Brazilian Trains

      • A. C. Mochi, Adilma R. P. Scamparini
      Pages 147-150
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Keywords

About this book

It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.

Editors and Affiliations

  • Osaka City University, Osaka, Japan

    Katsuyoshi Nishinari

  • Kyoto University, Kyoto, Japan

    Etsushiro Doi

Bibliographic Information

  • Book Title: Food Hydrocolloids

  • Book Subtitle: Structures, Properties, and Functions

  • Editors: Katsuyoshi Nishinari, Etsushiro Doi

  • DOI: https://doi.org/10.1007/978-1-4615-2486-1

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1993

  • Hardcover ISBN: 978-0-306-44594-1Published: 28 February 1994

  • Softcover ISBN: 978-1-4613-6059-9Published: 13 July 2013

  • eBook ISBN: 978-1-4615-2486-1Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XIII, 510

  • Topics: Nutrition, Biochemistry, general, Physical Chemistry

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