Printer Friendly

Food Polymers, Gels and Colloids.


This text is based on the Proceedings of an international symposium organized the Food Chemistry Group of the Royal Society of Chemistry, that was held towards the end of March 1990 at Norwich. The main theme of this conference was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macrmolecules and interfaces. This book contains most of the material presented at the event - even some of the discussion.

The contents is now arranged in 57 chapters and there is not the space to list them all but taking a proportion of the titles, the list runs as follows: Aggregation mechanisms in food colloids and the role of biopolymers; Recent developments in polyelectrolyte adsorption - theory and experiment; Surface adsorption studies of amino acids and proteins at a platinum electrode; Phase diagrams of mixed soybean phospholipids; Importance of peptides for food emulsion stability; Biochemical and physical analysis of beers - roles for macromolecular species in foam stabilization at dispense; Behaviour of low calorie spreads based on protein-stabilized oil-in-water systems; Molecular diffusion at interfaces and its relationship to disperse phase stability; Small angle X-ray scattering and differential scanning calorimetry from starch and retrograded starch; Mixed gels formed with Konjac Mannan and xanthan gum; On the fractal nature of particle gels; and Light scattering studies of milk gel systems. There were also a lot of poster presentations and these are described as well.
COPYRIGHT 1991 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:Nov 1, 1991
Previous Article:Citrus Processing, Quality Control and Technology.
Next Article:History and formation of Gardam Machinery.

Related Articles
Water Relationships in Food, Advances in the 1980s and Trends for the 1990s.
Food Colloids and Polymers - Stability and Mechanical Properties.
Cereals in Breadmaking, a Molecular Colloidal Approach.
Food Colloids: Proteins, Lipids and Polysaccharides.
Emulsions, Foams, and Suspensions: Fundamentals and Applications.
Colloidal Silica: Fundamentals and Applications.
Soft condensed matter physics in molecular and cell biology.
Spectacular Chemical Experiments.
DNA interactions with polymers and surfactants.

Terms of use | Privacy policy | Copyright © 2018 Farlex, Inc. | Feedback | For webmasters