Hydrocolloids . Part 2 Fundamentals and applications in food, biology, and medicine [[electronic resource] /] / edited by Katsuyoshi Nishinari

• Pubblicazione: Amsterdam ; ; New York, : Elsevier, 2000
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (982 p.)
• Disciplina: 541.3/4513 21; 660.2945
• Soggetto topico: Hydrocolloids; Colloids
• Soggetto genere / forma: Electronic books.
• Altri autori: NishinariKatsuyoshi
• Note generali: Papers presented at Osaka City University International Symposium 98, joint meeting with the 4th International Conference on Hydrocolloids, held Oct. 4-10, 1998.
• Nota di bibliografia: Includes bibliographical references and indexes.
• Nota di contenuto: Cover; Part One; Volume I Cover; Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins; Copyright Page; Preface to Part 1; Contents; PART 1: Introductory Lecture; Chapter 1. Short -range and long-range forces between hydrophilic surfaces and biopolymers in aqueoussolutions; PART 2: Structure Of Gels And Gelation; Chapter 2. Thermoreversible gelation with multiple junctions in associating polymers; Chapter 3. Effect of electric charges on the volume phase transition of thermosensitive gels.; Chapter 4. Structure and dynamics of ovalbumin gels ; Chapter 5. Thermoreversible gelation strongly coupled to polymer conformational transition Chapter 6. Hydrogels from N-isopropylacrylamide oligomer; Chapter 7. Kinetic effects of the gel size on the thermal behavior of poly- (N-isopropylacrylamide) gels : a calorimetric study; Chapter 8. Characterizations of dehydrated polyacrylamide gel and its formation process; Chapter 9. Viscoelastic behavior of tungstic acid gel during the gelation process; Chapter 10. The volume phase transition of DNA and RNA gels ; Chapter 11. Rheological properties and microstructure of monodispersed O/W emulsion agar gelPART 3: Polysaccharides; Chapter 12. Viewing biopolymer networks, their formation and breakdown by AFM; Chapter 13. Thermally induced gels obtained with some amphiphilic polysaccharide derivatives: synthesis, mechanism and properties; Chapter 14. Industrial production of new emulsifying polysaccharide by plant cell culture; Chapter 15. Production and applications of novel plant cell culture polysaccharides; Chapter 16. Structural features of polysaccharide of Hericium erinaceum ; Chapter 17. Structural and physical features of polysaccharide of Tremella aurantiaChapter 18. Dynamic light scattering of dilute and semi-dilute xanthan solutions and comparison with rheological characteristics; Chapter 19. Relationships between structural features, molecular weight and rheologicd properties ofcereal b -D-glucans; Chapter 20. New biopolymers produced by nitrogen fixing microorganisms for use in foods; Chapter 21. Studies on production and rheology of a polysaccharide synthesized by Beijerinckia sp strain 7070 ; Chapter 22. Heteropolysaccharides produced by Xanthomonas campestris pv pruni C24Chapter 23. Rheological properties of guar galactomannan solutions filled with PARTiculate inclusions; Chapter 24. Characterization of chitosan film and structure in solution; Chapter 25. Elsinan , a potential food hydrocolloid produced by elsinoe species: properties and enzymatic degradation; Chapter 26. Effects of alkali metal salts on the viscoelasticity of hnoran and y -carrageenan; Chapter 27. Texture and structure of high-pressure -frozen konjac ; Chapter 28. Extraction of highly gelling pectins from sugar beet pulp
• Sommario/riassunto: Hydrocolloids
• Titolo autorizzato: Hydrocolloids
• ISBN: 1-281-04827-5; 0-08-053429-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910457964103321
• Lo trovi qui: Univ. Federico II