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Food Hydrocolloids

Structures, Properties, and Functions

  • Katsuyoshi Nishinari
  • Etsushiro Doi

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Polysaccharides

    1. Lennart Piculell, Svante Nilsson, Christer Viebke, Wei Zhang
      Pages 35-44
    2. Glyn O. Phillips, Peter A. Williams
      Pages 45-63
    3. Min Zhang, Eugene Kohr, Shigehiro Hirano
      Pages 65-70
    4. S. Sekiguchi, Y. Miura, H. Kaneko, S. I. Nishimura, N. Nishi, M. Iwase et al.
      Pages 71-76
    5. Tsutomu Harada, Soji Suzuki, Hajime Taniguchi, Takashi Sasaki
      Pages 77-82
    6. George R. Sanderson, David Ortega
      Pages 83-89
    7. Claire T. Vendrusculo, José L. Pereira, Adilma R. P. Scamparini
      Pages 91-95
    8. Hatsue Moritaka, Katsuyoshi Nishinari, Nobuko Nakahama, Hiroyasu Fukuba
      Pages 105-108
    9. Daniela M. Mariuzzo, Francisco J. S. Santucci, Doraci H. D. Machado, Jose L. Pereira, Adilma R. P. Scamparini
      Pages 109-112
    10. Akira Konno, Kenji Okuyama, Atuo Koreeda, Akira Harada, Yoshimi Kanzawa, Tokuya Harada
      Pages 113-118
    11. Masanori Miwa, Yukihiro Nakao, Kiyoshi Nara
      Pages 119-124
    12. M. Watase, K. Nishinari
      Pages 125-129
    13. Michael Wilkins, Martyn C. Davies, David E. Jackson, Clive J. Roberts, Saul J. B. Tendler, John R. Mitchell et al.
      Pages 131-134
    14. Shoji Takigami, Machiko Shimada, Peter A. Williams, Glyn O. Phillips
      Pages 141-145
    15. A. C. Mochi, Adilma R. P. Scamparini
      Pages 147-150
    16. Iwao Asai, Yumiko Watari, Hiroki Iida, Kenji Masutake, Takashi Ochi, Shiro Ohashi et al.
      Pages 151-156
    17. Karin Autio, Kaisa Poutanen
      Pages 161-165
    18. Sandra E. Hill, Dzulkifly B. Mat Hashim, John R. Mitchell, John M. V. Blanshard
      Pages 167-170
    19. S. Akuzawa, S. Sawayama, A. Kawabata
      Pages 171-174
    20. Shinichi Kitamura, Kanako Hakozaki, Takashi Kuge
      Pages 179-182
    21. Hidenobu Takeyama, Masatoshi Kobayashi, Hirofumi Yajima, Ryuichi Endo, Kaoru Kohyama, Katsuyoshi Nishinari
      Pages 183-186
    22. Fasihuddin B. Ahmad, Siraj Omar, Peter A. Williams
      Pages 187-192
    23. N. M. Ptitchkina, L. V. Novokreschonova, A. G. Ishin
      Pages 193-196
    24. N. M. Ptitchkina, E. M. Karmanova, E. V. Artjuhov, A. G. Ishin
      Pages 197-200
  3. Functional Properties

    1. P. M. T. Hansen
      Pages 211-224
    2. D. D. Hamann
      Pages 225-234
    3. Tomoyuki Fujii, Hitoshi Kumagai, Toshimasa Yano
      Pages 235-240
    4. Chia-Hong Chu, Takaharu Sakiyama, Tomoyuki Fujii, Toshimasa Yano
      Pages 247-250
    5. Hitoshi Kumagai, Tetsuo Inukai, Tomoyuki Fujii, Toshimasa Yano
      Pages 251-254
    6. Kazutaka Yamamoto, Hitoshi Kumagai, Takaharu Sakiyama, Hiroyuki Ogawa, Toshimasa Yano
      Pages 255-258
    7. Toshiaki Shioya, Ryogo Hirano, Atsumi Tobitani
      Pages 265-268
    8. Kunio Furusawa, Ken-ichi Watanabe, Hideo Matsumura
      Pages 269-272
    9. Sandra E. Hill, Helen J. Armstrong, John R. Mitchell
      Pages 289-294
    10. Teruko Nakamura, Akemi Yamamoto, Kishiko Sakanishi, Takeshi Mineshita
      Pages 295-300
    11. Alan Parker, Patrick Boulenguer, Thierry P. Kravtchenko
      Pages 307-312

About this book

Introduction

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.

Keywords

Polysaccharid food industry food processing nutrition physiology polysaccharides processing

Editors and affiliations

  • Katsuyoshi Nishinari
    • 1
  • Etsushiro Doi
    • 2
  1. 1.Osaka City UniversityOsakaJapan
  2. 2.Kyoto UniversityKyotoJapan

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods