"Biosensors for Food Analysis reviews the current status of research and commercial developments in this field. It brings food researchers in industry and the academic world up to date on biosensor technology, and identifies 'state of the art' biosensor applications." "Biosensors for Food Analysis takes account of the food industry, and the specifications which biosensors would have to meet in real applications. It will be of interest to biochemists, microbiologists and food scientists in research associations and academic institutions."--BOOK JACKET

Introduction To Aggregation Phenomena In Food Colloids -- The Fractal Nature Of Fat Crystal Networks -- Kinetics Of Partial Coalescence In Oil-in-water Emulsions -- On The Physics Of Shear-induced Aggregation In Concentrated Food Emulsions -- Denaturation Of Whey Proteins Studied By Thermal Analysis And Chromatography -- Milk Clotting Time As A Function Of Volume Fraction Of Casein Micelles -- Calcium Induced Flocculation Of Emulsions Containing Adsorbed Phosvitin Or [beta]-casein -- Interactions And Contributions Of Stabilizers And Emulsifiers To Development Of Structure In Ice-cream -- Protein-polysaccharide Interactions In Food Colloids -- Thermodynamic Incompatibility Of Food Macromolecules -- Mixed Biopolymers In Food Systems: Determination Of Osmotic Pressure -- Polysaccharide-surfactant Systems: Interactions, Phase Diagrams, And Novel Gels -- Physical Properties Of Starch Products: Structure And Function -- A Rheological Description Of Amylose-amylopectin Mixtures -- Stringiness Of Aqueous Starch Pastes -- Evidence For Protein-polysaccharide Complex Formation As A Result Of Dry-heating Of Mixtures -- A Statistical Model Of The Adsorption Of Protein-polysaccharide Complexes -- The Structure Of Casein Micelles -- Primary And Secondary Structures Of Caseins -- Time Dependent Fracture Behaviour Of Foods -- Mechanical And Fracture Properties Of Fruit And Vegetables -- Mouthfeel Of Foods -- Influence Of Soluble Polymers On The Elasticity Of Concentrated Dispersions Of Deformable Food Microgel Particles -- Creaming Behaviour Of Dispersed Particles In Dilute Xanthan Solutions -- Nmr Micro-imaging Studies Of Water Diffusivity In Saturated Microporous Systems -- Crystallization In Simple Paraffins And Monoacid Saturated Triacylglycerols Dispersed In Water -- Effects Of Plasticizers On The Fracture Behaviour Of Wheat Starch -- Rheology Of The Gel Protein Fraction Of Wheat Flour -- Viscosity Of Milk And Its Concentrates -- Mechanical Properties Of Concentrated Starch Systems During Heating, Cooling, And Storage -- Relevance Of Biaxial Strain Hardening To The Gas Retention Of Dough -- Studies Of Water-in-oil-in-water (w/o/w) Multiple Emulsions: Stabilization And Controlled Nutrient Release -- Modelling Small Intestine Emulsions: Effects Of Soluble Non-starch Polysccharides -- Determination Of Particle Size Distribution In Tomato Concentrate -- Dynamic Surface Properties In Relation To Dispersion Stability -- Molecular Dynamics Simulation Of Competitive Adsorption At A Planar Fluid Interface -- Competitive Adsorption In Protein-stabilized Emulsions Containing Oil-soluble And Water-soluble Surfactants -- Surface Interactions In Oil Continuous Food Dispersions -- Influence Of Phosphorylation On The Interfacial Behaviour Of [beta]-casein -- Food Surfactants At Triglyceride-water And Decane-water Interfaces -- Surface Dilational Behaviour Of A Mixture Of Aqueous [beta]-lactoglobulin And Tween 20 Solutions -- Nucleation And Growth Of Carbon Dioxide Gas Bubbles -- Dilation Of Fluid Interfaces In A Vertical Overflowing Cylinder -- X-ray Photoelectron Spectroscopy Of A Protein-glass Interface -- Equilibrium And Dynamic Surface Tension Of Dough During Mixing -- Interfacial Segment Density Profile Of Adsorbed [beta]-casein From Neutron Reflectivity Measurements -- Dynamic Interfacial Tensiometry As A Tool For The Characterization Of Milk Proteins And Peptides -- Contribution Of Surface And Bulk Rheological Properties To Gas Bubble Stability In Dough -- Formation And Stabilization Of Gas Cell Walls In Bread Dough -- Destabilization Of [beta]-casein Foams By Competitive Adsorption With The Emulsifier Tween 20 -- Subject Index. Edited By E. Dickinson, P. Walstra. Proceedings Of An International Symposium On Food Colloids And Polymers Held At Lunteren, Netherlands, 8-10 April 1992 And Jointly Sponsored By The Food Chemistry Group Of The Royal Society Of Chemistry And The Netherlands Society For Nutrition And Food Science. Includes Bibliographical References And Index.

This book examines the techniques currently available for the detection of irradiated foods and discusses their suitability to different food groups. It covers the latest work on the effect of irradiation on polymer additives, potential taint from irradiated food contact plastics, the effects of irradiation on micro-organisms and their biochemistry, and more

It is approximately 20 years since the publication of the important studies of Graham and Phillips, which described for the first time many of the details of the behaviour of proteins adsorbed to oil-water and air-water planar interfaces.

xviii, 215 p. : 24 cm "The proceedings of a joint conference held by the British Nutrition Foundation and the Food Chemistry Group of the Royal Society of Chemistry on 2-4 April 1997 at Wye College, University of London, Kent, UK" - T.p. verso Includes bibliographical references and index

Agri-Food Quality brings together the latest research from leading experts in nutrition and food science, the food industry, and regulatory bodies on the subject of food quality.

Abstract: This volume contains the Proceedings of a Symposium organized by the Environment and Food Chemistry Groups of the Industrial Division of the Royal Society of Chemistry and held in London on May 17, 1988. The book looks at the possible adverse health effects associated with aluminium including the evidence for aluminium's involvement in dementia and alzheimer's disease. The dietary sources of exposure to aluminium are described. These include water, antacid tablets, infant formulas, tea and leaching of aluminium cookware

Edited By Allen J. Bailey. Papers Presented At A Symposium Held At The Arc Meat Research Institute, Langford, Bristol, 14th-15th April 1983. Includes Bibliographical References.

Production Factors. Effects Of Production Factors On Meat Quality In Pigs / J. D. Wood, P. D. Warriss And M. B. Enser. Production Factors: Beef / K. J. Mccracken. Factors Influencing Poultry Meat Quality / J. M. Jones -- Conversion Of Muscle Into Food. Conversion Of Muscle Into Meat: Biochemistry / R. A. Lawrie. Lean Meat, Animal Welfare, And Meat Quality / B. W. Moss -- Chemistry Of Raw And Cooked Products. Structural Aspects Of Raw Meat / N. F. S. Gault. Structural Aspects Of Cooked Meat / T. J. Sims And A. J. Bailey. Colour Of Raw And Cooked Meat / D. A. Ledward. Oxidative Flavour Changes In Meats: Their Origin And Prevention / J. I. Gray And R. L. Crackel. Meat Flavour / L. J. Farmer. Meat Iron Bioavailability: Chemical And Nutritional Considerations / R. J. Neale. Chemistry Of Lipids / J. B. Rossell. Structural Aspects Of Processed Meat / D. F. Lewis. Lipids: Nutritional Aspects / R. C. Cottrell -- Chemistry Of New And Existing Technologies. Surimi From Fish / I. M. Mackie. Red Meat And Poultry Surimi / M. K. Knight. Cured Meat Products And Their Oxidative Stability / L. H. Skibsted. High Intensity Ultrasonics / R. T. Roberts. High Pressure / D. E. Johnston. Irradiation Of Meat And Poultry / M. H. Stevenson. Edited By D.e. Johnston, M.k. Knight, D.a. Ledward. Proceedings Of A Symposium Organized Jointly By The Food Chemistry Group Of The Royal Society Of Chemistry And The Society Of Chemical Industry Meat Panel, The Queen's University Of Belfast, 9-11 September 1991--t.p. Verso. Includes Bibliographical References And Index.

\"Biosensors for Food Analysis reviews the current status of research and commercial developments in this field. It brings food researchers in industry and the academic world up to date on biosensor technology, and identifies 'state of the art' biosensor applications.\" \"Biosensors for Food Analysis takes account of the food industry, and the specifications which biosensors would have to meet in real applications. It will be of interest to biochemists, microbiologists and food scientists in research associations and academic institutions.\"--BOOK JACKET

This overview describes new ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties of fluid interfaces, particularly the role of adsorbed polymers and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives insight into the processing of food colloids.

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.

This text explains how properties of the system are affected by such factors as the crystallization of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

Content: Front Matter , Page iii Copyright , Page iv Preface , Page v ORGANIC REACTIONS AT HIGH PRESSURE. THE EFFECT OF PRESSURE ON CYCLIZATIONS AND HOMOLYTIC BOND CLEAVAGE , Pages 3-11 High Pressure Phases and Properties of C 60 , Pages 12-17 High Pressure Promoted [4+2]/[3+2] Tandem Cycloadditions of Nitrostyrene and Enol Ethers , Pages 18-21 Application of High Pressure in Cycloaddition Reactions , Pages 22-31 Conformational Changes in Na + / K + -ATPase Induced by Cation Binding , Pages 32-37 Fluorination of Carbonyl Compounds by DAST at High Pressure , Pages 38-39 The Influence of High Pressure on Reactivity and Selectivity in Transition Metal Catalyzed Reactions , Pages 40-46 High Pressure Studies in Inorganic Chemistry: Volume Profiles for the Activation of Small Molecules by Transition Metals , Pages 47-52 Dense Gases as Reaction Media , Pages 53-58 Effects of Pressure on Thermal Response of Poly-(N-vinylisobutyramide) (PNVIBA) , Pages 61-66 Supercritical Fluid Fractionation of Polymers , Pages 67-74 Viscosity under High Pressure of Pure Hydrocarbons and their Mixtures: Critical Study of a Residual Viscosity Correlation (Jossi) , Pages 75-80 Calculation of Gas Solubility in Electrolyte Solutions at High Pressure, High Temperature , Pages 81-87 High Pressure Ultrasonic Speed and Related Properties in Petroleum Cuts , Pages 88-94 Influence of the Pressure and Temperature on the Viscosity and Density of Binary Water + DAA , Pages 95-100 PRESSURE-INDUCED CYCLOADDITIONS TO STRAINED ARENES , Pages 101-109 THE EFFECT OF PRESURE ON RETRO-DIELS-ALDER REACTIONS , Pages 110-119 The Effect of Pressure on the Formation and Decay of a Furanone during the Maillard Reaction , Pages 120-121 The Hydrolysis of Lipids and Phospholipids at Atmospheric and at High Pressures , Pages 122-124 THE EFFECT OF HIGH PRESSURE ON THE DEGRADATION OF ISOTHIOCYANATES , Pages 125-129 FOOD CHEMISTRY UNDER HIGH HYDROSTATIC PRESSURE , Pages 133-144 Inactivation of Microorganisms and Enzymes in Pressure-treated Raw Milk , Pages 145-151 Effect of High Pressure Processing on Properties of Emulsions made with Pure Milk Proteins , Pages 152-159 Molecular and Functional Properties of HP-treated Egg Components , Pages 160-165 Combined Application of Sub-zero Temperature and High Pressure on Biological Materials , Pages 166-174 Influence of High Pressure Treatment on β-Lactoglobulin and Bovine Serum Albumin in the Absence and Presence of Dextran Sulphate , Pages 175-181 Effect of Hydrostatic Pressure on the Physicochemical Properties of Bovine Milk Fat Globules and the Milk Fat Globule Membrane , Pages 182-192 High-pressure Processed Apple and Strawberry Desserts , Pages 193-199 Brining of Gouda Type of Cheese Curd at High Pressure and its Effect on the Cheese Serum , Pages 200-206 Denaturation and Functional Properties of Pressure-treated Milk Proteins , Pages 207-213 Protein–Polysaccharide Interactions in Emulsions Containing High Pressure-treated Protein , Pages 214-219 Formation and Syneresis of Rennet-set Gels Prepared From High Pressure Treated Milk , Pages 220-226 THE POTENTIAL AND IMPACT OF HIGH PRESSURE AS UNIT OPERATION FOR FOOD PROCESSING , Pages 227-235 New Development of High Pressure Equipment Reduces Processing Cost , Pages 236-241 Acidification of Milk by Glucono-δ-lactone under High Pressure , Pages 242-247 Composition Changes of Strawberry Puree during High Pressure Pasteurisation , Pages 248-253 EFFECT OF HIGH HYDROSTATIC PRESSURE IN A MODEL MAYONNAISE , Pages 257-264 The Effect of High Pressure on Microorganisms and Enzymes of Ripening Cheeses , Pages 265-270 Diels–Alder Reactions of Food-relevant Compounds under High Pressure: 2,3-Dimethoxy-5-methylbenzoquinone and Myrcene , Pages 271-276 Stability of Antimutagenic Activities in Fruit and Vegetables during High Pressure Processing , Pages 277-279 Rheological Behaviour of Soya Protein Concentrate Following High Pressure Treatment , Pages 280-283 EFFECTS OF HIGH PRESSURE ON LIPID OXIDATION IN FISH , Pages 284-288 Impact of Combined High Pressure and Low Temperature on Enzyme Inactivation: Kinetic Study of Soybean Lipoxygenase , Pages 289-293 High Pressure Improvement of the Meat Ageing Enzymes Activity , Pages 295-303 High Pressure Inactivation and Survival of Pressure-resistant Escherichia coli Mutants in Fruit Juices , Pages 304-309 Kinetics of Vitamin C Degradation under High Pressure–Moderate Temperature Processing in Model Systems and Fruit Juices , Pages 310-316 Freezing of Potato Cylinders during High Pressure Treatment , Pages 317-324 Molecular Modifications of Ovalbumin upon HP Treatment , Pages 325-330 Water Loss and Consistency Reduction in Fruits and Vegetables Treated under High Pressures , Pages 331-339 Influence of Pressure-assisted Freezing on the Structure, Hydration and Mechanical Properties of a Protein Gel , Pages 343-353 Studies on Bacterial Spores by Combined High Pressure–Heat Treatments: Possibility to Sterilize Low Acid Foods , Pages 354-363 Effects of Pressure on Minor Groove Binding to DNA Studied by REPA and Fluorometric Methods , Pages 364-369 Acquired Resistance of Microorganisms to Inactivation by High Hydrostatic Pressure , Pages 370-375 Kinetics of Refolding of β-Lactoglobulin after High-pressure Treatment Measured by Reactivity Towards Ellman's Reagent , Pages 376-380 High Pressure Inactivation of Polyphenoloxidase: Effect of pH and Temperature , Pages 381-386 Effect of High Hydrostatic Pressure on the Survival and Growth of Escherichia coli O157:H7 , Pages 387-393 Strategies for High Pressure Inactivation of Endospore-forming Bacteria , Pages 394-402 Inactivation Kinetics of Microorganisms by High Pressure , Pages 403-407 Pressure–Temperature Stability Diagrams of Proteins: α-Amylases from Bacillus Species , Pages 411-416 Pressure Induced Fluorescence Quenching in Plant Light Harvesting Complex II , Pages 417-422 Pressure Unfolding Ribonuclease A and the Seven Mutants , Pages 423-428 High Pressure Treatments of Listeria monocytogenes at pH 7 and pH 5.6, and Flow Cytometry Monitoring of Pressurized Cells , Pages 429-434 High Pressure Germination and Inactivation Kinetics of Bacterial Spores , Pages 435-441 Physiological Responses and Morphological Changes of Salmonella typhimurium and Listeria monocytogenes to High Hydrostatic Pressure Treatments , Pages 442-447 Peroxidase Reaction under High Pressure: Influence of Different Hydrogen Donor Molecules , Pages 448-450 Proteins under Extreme Conditions: FTIR Spectroscopy with a Cryogenic-High Pressure Cell , Pages 451-456 In situ Microscopic Observation of Pressure-induced Gelatinization of Starch in the Diamond Anvil Cell , Pages 457-464 Properties and Structure Peculiarities of High-impact Polystyrene Obtained by Hydroextrusion under Pressure , Pages 467-473 Pressure Dependence of Thermal Conductivity of Rocks , Pages 474-480 Application of Natural Diamonds for Generation of Super-high Pressure , Pages 481-485 Safety in Pressure Testing , Pages 486-500 Equipment & Systems for High Pressure , Pages 501-505 Commercial Pressurised Foods in Japan , Pages 506-507 Subject Index , Pages 508-511

Introduction To Aggregation Phenomena In Food Colloids -- The Fractal Nature Of Fat Crystal Networks -- Kinetics Of Partial Coalescence In Oil-in-water Emulsions -- On The Physics Of Shear-induced Aggregation In Concentrated Food Emulsions -- Denaturation Of Whey Proteins Studied By Thermal Analysis And Chromatography -- Milk Clotting Time As A Function Of Volume Fraction Of Casein Micelles -- Calcium Induced Flocculation Of Emulsions Containing Adsorbed Phosvitin Or [beta]-casein -- Interactions And Contributions Of Stabilizers And Emulsifiers To Development Of Structure In Ice-cream -- Protein-polysaccharide Interactions In Food Colloids -- Thermodynamic Incompatibility Of Food Macromolecules -- Mixed Biopolymers In Food Systems: Determination Of Osmotic Pressure -- Polysaccharide-surfactant Systems: Interactions, Phase Diagrams, And Novel Gels -- Physical Properties Of Starch Products: Structure And Function -- A Rheological Description Of Amylose-amylopectin Mixtures -- Stringiness Of Aqueous Starch Pastes -- Evidence For Protein-polysaccharide Complex Formation As A Result Of Dry-heating Of Mixtures -- A Statistical Model Of The Adsorption Of Protein-polysaccharide Complexes -- The Structure Of Casein Micelles -- Primary And Secondary Structures Of Caseins -- Time Dependent Fracture Behaviour Of Foods -- Mechanical And Fracture Properties Of Fruit And Vegetables -- Mouthfeel Of Foods -- Influence Of Soluble Polymers On The Elasticity Of Concentrated Dispersions Of Deformable Food Microgel Particles -- Creaming Behaviour Of Dispersed Particles In Dilute Xanthan Solutions -- Nmr Micro-imaging Studies Of Water Diffusivity In Saturated Microporous Systems -- Crystallization In Simple Paraffins And Monoacid Saturated Triacylglycerols Dispersed In Water -- Effects Of Plasticizers On The Fracture Behaviour Of Wheat Starch -- Rheology Of The Gel Protein Fraction Of Wheat Flour -- Viscosity Of Milk And Its Concentrates -- Mechanical Properties Of Concentrated Starch Systems During Heating, Cooling, And Storage -- Relevance Of Biaxial Strain Hardening To The Gas Retention Of Dough -- Studies Of Water-in-oil-in-water (w/o/w) Multiple Emulsions: Stabilization And Controlled Nutrient Release -- Modelling Small Intestine Emulsions: Effects Of Soluble Non-starch Polysccharides -- Determination Of Particle Size Distribution In Tomato Concentrate -- Dynamic Surface Properties In Relation To Dispersion Stability -- Molecular Dynamics Simulation Of Competitive Adsorption At A Planar Fluid Interface -- Competitive Adsorption In Protein-stabilized Emulsions Containing Oil-soluble And Water-soluble Surfactants -- Surface Interactions In Oil Continuous Food Dispersions -- Influence Of Phosphorylation On The Interfacial Behaviour Of [beta]-casein -- Food Surfactants At Triglyceride-water And Decane-water Interfaces -- Surface Dilational Behaviour Of A Mixture Of Aqueous [beta]-lactoglobulin And Tween 20 Solutions -- Nucleation And Growth Of Carbon Dioxide Gas Bubbles -- Dilation Of Fluid Interfaces In A Vertical Overflowing Cylinder -- X-ray Photoelectron Spectroscopy Of A Protein-glass Interface -- Equilibrium And Dynamic Surface Tension Of Dough During Mixing -- Interfacial Segment Density Profile Of Adsorbed [beta]-casein From Neutron Reflectivity Measurements -- Dynamic Interfacial Tensiometry As A Tool For The Characterization Of Milk Proteins And Peptides -- Contribution Of Surface And Bulk Rheological Properties To Gas Bubble Stability In Dough -- Formation And Stabilization Of Gas Cell Walls In Bread Dough -- Destabilization Of [beta]-casein Foams By Competitive Adsorption With The Emulsifier Tween 20 -- Subject Index. Edited By E. Dickinson, P. Walstra. Proceedings Of An International Symposium On Food Colloids And Polymers Held At Lunteren, Netherlands, 8-10 April 1992 And Jointly Sponsored By The Food Chemistry Group Of The Royal Society Of Chemistry And The Netherlands Society For Nutrition And Food Science. Includes Bibliographical References And Index.

It is approximately 20 years since the publication of the important studies of Graham and Phillips, which described for the first time many of the details of the behaviour of proteins adsorbed to oil-water and air-water planar interfaces. This book explains how properties of the system are affected by crystallization of fat, surface behaviour of proteins, and presence of small molecules and ions in the aqueous phase Edited By Eric Dickinson. Includes Bibliographical References.

Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behavior in modern food processing. "Starch: Advances in Structure and Function" documents the latest research and opinion on starch structure and its function as a food material, including structure characterization, processing and ingredient functionality, and control of starch biosynthesis. The multidisciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

Proceedings of Bioavailability 88: chemical and biological aspects of nutrient availability, held 21 - 24 August 1988 in Norwich, England.

Edited By J.m.v. Blanshard, P.j. Frazier, T. Galliard. Includes Bibliographical References And Index.

Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds. This attractive, typeset publication gives exceptionally broad international coverage of the subject and will make interesting reading for postgraduates, lecturers and researchers with interests in food science, surface and colloid science and polymer science.

xi, 337 pages : 21 cm Includes bibliographical references

Edited By R. D. Bee, P. Richmond, J. Mingins. Includes Bibliographical References.

Food and Cancer Prevention: Chemical and Biological Aspects is the first book to be published on this subject and represents the current state-of-the-art. It is interdisciplinary in scope and provides researchers from around the world with the opportunity to bring themselves up-to-date in this vital area. Food and Cancer Prevention: Chemical and Biological Aspects covers a topic which is attracting considerable attention and aims to promote constructive collaboration among clinicians, toxicologists, nutritionists, food scientists, epidemiologists and plant scientists worldwide. It is an essential reading for anyone involved in research in to this subject and will also be of interest to government departments, with a view to legislation, and food manufacturers producing functional, novel or health foods.

Edited By J.m.v. Blanshard, P.j. Frazier, T. Galliard. Includes Bibliographical References And Index.

The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book contains a wide variety of original work. Current research areas which are of particular interest at present are applications in organic synthesis; characterization of mechanisms; food processing both for microbial control and for flavours and texture enhancement; and new materials synthesis. High Pressure Food Science, Bioscience and Chemistry will be welcomed by all practitioners, be they industrial or academic, researching in this area.

<p>Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.</p>

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which 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 macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.

Proceedings Of A Symposium Organised By The Food Chemistry Group, Rsc Industrial Division, Held On 14 December 1993 At Reading University. Edited By A.t. Andrews, J. Varley. The Proceedings Of A Symposium Organised By The Food Chemistry Group, Rsc Industrial Division, Held On 14 December 1993 At Reading University. Includes Bibliographical References And Index. Featuring contributions from the milk and dairy products sector as well as scientific researchers, this volume explores all aspects of the cheese-making process at the molecular level, as well as the functional behaviour of milk proteins.

This book reviews the current state of knowledge on the role of fibre in the diet. It covers areas such as chemistry of dietary fibre, health benefits to the consumer, effects on the small and large intestine, effect on lipid metabolism, implications to industry and more. The intended audience is food chemists, nutritionists, biological scientists, clinicians, food and pharmaceutical industry and regulatory bodies

\"The book highlights current progress in the understanding of food dispersions and describes the physical chemistry underlying the stabilization of foams and emulsions. Much of the emphasis is placed on relating behaviour of model systems to properties of adsorbed layers at oil-water and air-water interfaces. Review articles and the latest experimental and theoretical developments are also included in the text.\" \"Any individual active in the areas of food science or surface and colloid chemistry research, whether in academia or industry, will doubtless find this a very useful information source.\"--BOOK JACKET It is approximately 20 years since the publication of the important studies of Graham and Phillips, which described for the first time many of the details of the behaviour of proteins adsorbed to oil-water and air-water planar interfaces.

It is approximately 20 years since the publication of the important studies of Graham and Phillips, which described for the first time many of the details of the behaviour of proteins adsorbed to oil-water and air-water planar interfaces.

<p>Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.</p>

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which 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 macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.

This volume concentrates on research information on the beneficial effects of nitrates and their fate in the environment. Adopting an integrated approach it covers the agricultural, environmental and medical aspects of this emotive topic. In addition, there is an extensive description of the biochemistry of nitrates in plants, animals and humans including the positive aspects as well as the hazards.

Biochemistry of Milk Products documents the latest advances in the field and focuses on the two most active research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of proteins. The book covers current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of products. It also covers the protein engineering of enzymes and molecular biological manipulation of microorganisms, including the use of protein engineering to clarify the molecular basis of functional behaviour and to manipulate protein properties in a defined and planned way. Although the book deals with milk products the same philosophy and techniques can be employed in many other fields too, so it will provide an ideal general platform for the study of protein properties and enzyme behaviour and their applied objectives. Biochemistry of Milk Products will prove important reading for research workers, lecturers, graduates and final year undergraduates with interests in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and peformance of dairy foods and ingredients but also in a much wider context.

"Food Colloids: Fundamentals of Formulation" describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopooymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which 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 macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which 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 macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.

Bioseparation is a technique by which the products of fermentations or biotransformations are recovered for subsequent use. This volume explores the technical problems posed by bioprocessing, and the importance of the recovery of pure biological products for product safety and quality. Edited By D.l. Pyle. Includes Bibliographical References And Indexes. 603p

<p>an Introduction To The Chemical Basis Of Food And The Role Of Production And Processing Operations Is Followed By Discussion Of The Many Nutrients And Non-nutrients Contained In Food, Special Dietary Needs And Food Chemical Composition, And Food Labeling And Chemical Composition. Written By A Food Manufacturing Specialist With An Industrial Orientation, This Volume Should Provide A Good, Selective Introduction To The Components And Production Of Commercial Food Manufacturing And The Consumer Interface. Distributed In The Us By Springer Verlag. Annotation C. Book News, Inc., Portland, Or</p>

This volume contains the proceedings of an international symposium on the bioinformation of flavours, which discussed current concepts of flavour production by plants, fungi, yeasts and bacteria, as well as more specific aspects of flavour creation and improvement.

This series provides a survey of the biotransformations, in vertebrates, of the following: pharmaceuticals; agrochemicals; food additives; environmental chemicals; and industrial chemicals. Each volume provides a review chapter, which discusses examples of novel biotransformations. This volume is part of a series which encompasses biotransformations of chemical entities in vertebrates. An overview chapter contains highlights of the text, such as novel biotransformation, mechanisms of toxicity and notable species differences. The purpose of this chapter is to highlight some of the biotransformation studies included in this volume which report particularly interesting aspects.

Edited By D.l. Pyle. Includes Bibliographical References And Indexes.