Effect Of Dispersed Lipids On The Dynamics Of Food Foams And Emulsions
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Effect Of Dispersed Lipids On The Dynamics Of Food Foams And Emulsions
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Author : Gina M. Pilhofer
language : en
Publisher:
Release Date : 1991
Effect Of Dispersed Lipids On The Dynamics Of Food Foams And Emulsions written by Gina M. Pilhofer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with categories.
Food Colloids
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Author : E. Dickinson
language : en
Publisher: Elsevier
Release Date : 1997-01-01
Food Colloids written by E. Dickinson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-01-01 with Technology & Engineering categories.
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.
Food Emulsions And Foams
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Author : E. Dickinson
language : en
Publisher: Elsevier
Release Date : 1987-02-01
Food Emulsions And Foams written by E. Dickinson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987-02-01 with Technology & Engineering categories.
This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.
Food Emulsions And Foams
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Author : Eric Dickinson
language : en
Publisher:
Release Date : 1999
Food Emulsions And Foams written by Eric Dickinson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Science categories.
Records the current understanding of the stability and rheological properties of food dispersions containing particles, droplets, and bubbles, such as yoghurt, ice-cream, and mayonnaise. Among the 30 papers are invited lectures on dispersion stabilization and destabilization by polymers, attractive interactions and aggregation in food dispersion, food dispersion stability, the dilational rheology of proteins absorbed at fluid interfaces, dynamic properties of protein and surfactant mixtures at the interface between air and liquid, and factors determining the small-deformation behavior of gels. The poster papers presented will be published in a separate volume. Distributed in the US by Springer Verlag (the UK price is 85 pounds, or about $140.)Annotation copyrighted by Book News, Inc., Portland, OR
Analytical Techniques For Studying The Physical Properties Of Lipid Emulsions
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Author : Maria Herrera
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-03-07
Analytical Techniques For Studying The Physical Properties Of Lipid Emulsions written by Maria Herrera and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-07 with Technology & Engineering categories.
This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, two or more of these mechanisms may operate in concert. It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established. Several techniques are used to study the physical behavior and structure of emulsions. Each technique has its advantages and disadvantages and provides different insights into the destabilization mechanisms. Among the oldest methods used to study emulsion stability is visual observation and small deformation rheometry. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and measurement of surface concentration to characterize adsorbed protein at the interface, have also been employed. Some of these techniques, such as droplet size distribution, involve some form of dilution. However, dilution disrupts some structures that play an important role in stability. The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability. Diffusing wave spectroscopy (DWS), laser scanning confocal microscopy (LSCM), nuclear magnetic resonance (NMR), and Turbiscan are among the more powerful, non-perturbing techniques used to characterized emulsions.
Food Colloids
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Author : Eric Dickinson
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007-10-31
Food Colloids written by Eric Dickinson and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-31 with Technology & Engineering categories.
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.
Food Emulsifiers And Their Applications
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Author : Gerard L. Hasenhuettl
language : en
Publisher: Springer Nature
Release Date : 2019-11-09
Food Emulsifiers And Their Applications written by Gerard L. Hasenhuettl and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-09 with Technology & Engineering categories.
Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.
Masters Theses In The Pure And Applied Sciences
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Author : Wade H. Shafer
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Masters Theses In The Pure And Applied Sciences written by Wade H. Shafer and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) * at Purdue University in 1 957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all con cerned if the printing and distribution of the volumes were handled by an interna tional publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 36 (thesis year 1991) a total of 11,024 thesis titles from 23 Canadian and 161 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this important annual reference work. While Volume 36 reports theses submitted in 1991, on occasion, certain univer sities do report theses submitted in previous years but not reported at the time.
Physical Properties Of Fats Oils And Emulsifiers
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Author : Neil Widlak
language : en
Publisher: The American Oil Chemists Society
Release Date : 1999
Physical Properties Of Fats Oils And Emulsifiers written by Neil Widlak and has been published by The American Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Science categories.
A fundamental understanding of the physical properties of fats, oils, and emulsifiers is essential to help the food processing industry meet consumer needs for quality foods with improved nutritional properties at a minimal cost. Food scientists, product development technologists, and food processors will be interested in this overview of both the fundamentals of fat crystallization and the application of those fundamental principles of food systems. This book was developed from papers that were presented at the conference on "The Physical Properties of Fats, Oils, and Emulsifiers with Application to Foods".
Food Emulsions
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Author : Stig Friberg
language : en
Publisher: CRC Press
Release Date : 2003-11-04
Food Emulsions written by Stig Friberg and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-11-04 with Science categories.
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the