Emerging natural hydrocolloids rheology and functions

The first guide devoted to the functions, structures, and applications of natural hydrocolloids In today’s health-conscious climate, the demand for natural food products is growing all the time. Natural hydrocolloids, therefore, have never been more popular. With their thickening, stabilizing, gelli...

Descripción completa

Detalles Bibliográficos
Otros Autores:	Razavi, Seyed Mohammad Ali, 1967- editor (editor)
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	Hoboken, New Jersey : Wiley 2019.
Edición:	First edition
Colección:	THEi Wiley ebooks.
Materias:	Hydrocolloids > Industrial applications. Food > Composition.
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009630548506719

Tabla de Contenidos:

Cover
Title Page
Copyright
Contents
About the Editor
List of Contributors
Preface
Chapter 1 Introduction to Emerging Natural Hydrocolloids
1.1 Introduction
1.2 World Market of Hydrocolloids
1.3 Hydrocolloids Classification
1.3.1 Natural Hydrocolloids
1.4 Functions of Hydrocolloids
1.5 Overview of the Chapters
1.5.1 Chapter 2: Dilute Solution Properties of Emerging Hydrocolloids
1.5.2 Chapter 3: Steady Shear Rheological Properties of Emerging Hydrocolloids
1.5.3 Chapter 4: Transient and Dynamic Rheological Properties of Emerging Hydrocolloids
1.5.4 Chapter 5: Hydrocolloids Interaction Elaboration Based on Rheological Properties
1.5.5 Chapter 6: Sage (Salvia macrosiphon) Seed Gum
1.5.6 Chapter 7: Balangu (Lallemantia royleana) Seed Gum
1.5.7 Chapter 8: Qodume Shirazi (Alyssum homolocarpum) Seed Gum
1.5.8 Chapter 9: Espina Corona (Gleditsia amorphoides) Seed Gum
1.5.9 Chapter 10: Qodume Shahri (Lepidium perfoliatum) Seed Gum
1.5.10 Chapter 11: Persian Gum (Amygdalus scoparia Spach)
1.5.11 Chapter 12: Gum Tragacanth (Astragalus gummifer Labillardiere)
1.5.12 Chapter 13: Cashew Tree (Anarcadium Occidentale L.) Exudate Gum
1.5.13 Chapter 14: Brea Tree (Cercidium praecox) Exudate Gum
1.5.14 Chapter 15: Chubak (Acanthophyllum glandulosum) Root Gum
1.5.15 Chapter 16: Marshmallow (Althaea officinalis) Flower Gum
1.5.16 Chapter 17: Opuntia Ficus Indica Mucilage
1.5.17 Chapter 18: Emerging Technologies for Isolation of Natural Hydrocolloids from Mucilaginous Seeds
1.5.18 Chapter 19: Purification and Fractionation of Novel Natural Hydrocolloids
1.5.19 Chapter 20: Improving Texture of Foods using Emerging Hydrocolloids
1.5.20 Chapter 21: New Hydrocolloids in Ice Cream
1.5.21 Chapter 22: Novel Hydrocolloids for Future Progress in Nanotechnology.
1.5.22 Chapter 23: Edible/Biodegradable Films and Coatings from Natural Hydrocolloids
1.5.23 Chapter 24: Healthy Aspects of Novel Hydrocolloids
1.6 Conclusion
References
Chapter 2 Dilute Solution Properties of Emerging Hydrocolloids
2.1 Introduction
2.2 Partial Specific Volume
2.3 Hydrogel Content
2.4 Molecular Weight
2.5 Intrinsic Viscosity
2.5.1 Huggins Constant
2.6 Coil Overlap Parameter and Molecular Conformation
2.7 Chain Flexibility Parameter
2.8 Stiffness Parameter
2.9 Coil Radius and Volume
2.10 Voluminosity and Shape Factor
2.11 Hydration Parameter
2.12 Conclusion and Future Trends
References
Chapter 3 Steady Shear Rheological Properties of Emerging Hydrocolloids
3.1 Introduction
3.2 Time‐Independent Rheological Properties
3.3 Time‐Dependent Rheological Properties
3.3.1 Hysteresis Loop
3.3.2 Single Shear Stress Decay
3.3.3 In‐Shear Structural Recovery Measurements
3.3.4 Time Dependency of Steady Shear Properties
3.4 Yield Stress
3.4.1 Static Yield Stress
3.4.2 Dynamic Yield Stress
3.5 Cluster Analysis
3.6 Conclusion and Future Trend
References
Chapter 4 Transient and Dynamic Rheological Properties of Emerging Hydrocolloids
4.1 Introduction
4.2 Viscoelastic Characteristics
4.2.1 Oscillatory Properties
4.2.1.1 Strain Sweep
4.2.1.2 Frequency Sweep
4.2.2 Transient Properties
4.2.2.1 Creep Test
4.2.2.2 Stress Relaxation Test
4.2.3 Comparison of Dynamic Rheology and Steady Shear: The Cox-Merz Rule
4.2.4 Yield Stress
4.3 Cluster Analysis
4.4 Conclusion and Future Trends
References
Chapter 5 Hydrocolloids Interaction Elaboration Based on Rheological Properties
5.1 Introduction
5.2 Dilute Regime
5.3 Concentrated Regime
5.3.1 Steady Rheological Behavior
5.3.2 Transient Rheological Behavior.
5.3.3 Dynamic Rheological Behavior
5.3.3.1 Amplitude Sweep Properties
5.3.3.2 Frequency Sweep Properties
5.3.4 Temperature Effect
5.3.4.1 Temperature Effect in an Isothermal Condition
5.3.4.2 Temperature Effect in a Non‐isothermal Condition
5.3.4.3 Kinetics of Biopolymer Interaction
5.3.4.4 Time-Temperature Superposition Principle
5.3.5 Effect of Salts
5.3.6 Effect of pH
5.4 Thermodynamic
5.5 Miscibility
5.5.1 Interaction Coefficient
5.5.2 Cole‐Cole Plot
5.5.3 Han Curve
5.6 Conclusions and Future Trends
References
Chapter 6 Sage (Salvia macrosiphon) Seed Gum
6.1 Introduction
6.2 Salvia macrosiphon Seed Mucilage
6.2.1 Mucilage Extraction Optimization
6.2.2 Physicochemical Properties
6.3 Rheological Properties
6.3.1 Dilute Solution Properties
6.3.1.1 Influence of Salts
6.3.1.2 Influence of Temperature
6.3.2 Viscoelastic Properties
6.3.2.1 Oscillatory Properties
6.3.2.2 Creep Properties
6.3.3 Steady Shear Properties
6.3.3.1 Flow Behavior
6.3.4 Thixotropy
6.3.4.1 Hysteresis Loop
6.3.4.2 Single Shear Decay
6.3.4.3 In‐Shear Structural Recovery
6.3.4.4 Extent of Time Dependence in Small Deformation
6.3.5 Yield Stress
6.3.6 Steady and Oscillatory Shear Rheological Properties Comparison
6.3.6.1 Cox-Merz Rule
6.3.6.2 Shear‐Thinning Phenomena
6.4 Textural Properties
6.5 Applications
6.5.1 D‐Limonene‐in‐Water Emulsions
6.5.2 Edible Film
6.5.3 Yogurt
6.5.4 Sauces
6.6 Summary
References
Chapter 7 Balangu (Lallemantia royleana) Seed Gum
7.1 Introduction
7.2 Extraction and Purification
7.3 Physicochemical and Structural Properties
7.4 Rheological Properties
7.4.1 Dilute Solution Properties
7.4.2 Steady Shear Properties
7.4.3 Dynamic Shear Properties
7.4.4 Textural Properties.
7.5 Functional Properties
7.5.1 Stabilizing
7.5.2 Fat Replacement
7.5.3 Emulsifying
7.5.4 Foaming
7.5.5 Edible Films
7.5.6 Other Applications
7.6 Conclusions and Future Trends
References
Chapter 8 Qodume Shirazi (Alyssum homolocarpum) Seed Gum
8.1 Introduction
8.2 Gum Extraction Optimization
8.3 Physicochemical Properties
8.3.1 Composition
8.3.2 Fourier Transform Infrared Spectroscopy (FTIR)
8.3.3 Chain Flexibility
8.3.4 Shape, Swollen Volume, and Hydration Parameters
8.3.5 Coil Radius and Volume
8.3.6 Partial Specific Volume
8.4 Rheological Properties
8.4.1 Intrinsic Viscosity
8.4.2 Steady Shear Rheological Properties
8.4.2.1 Effect of Temperature
8.4.2.2 Effect of pH
8.4.2.3 Effect of Salt
8.4.2.4 Effect of Sucrose
8.4.3 Time Dependency (Thixotropy)
8.4.4 Dynamic Rheological Properties
8.5 Biological Activity
8.6 Applications
8.6.1 Emulsions
8.6.2 Encapsulation
8.6.3 Edible Film
8.6.4 Application in Dairy Products
8.6.5 Application in Bakery Products
8.7 Conclusion and Future Trends
References
Chapter 9 Espina Corona (Gleditsia amorphoides) Seed Gum
9.1 Introduction
9.2 Purification and Composition
9.3 Flow Behavior
9.3.1 Effect of Concentration
9.3.2 Effect of Temperature
9.3.3 Effect of Ionic Strength
9.3.4 Effect of pH
9.3.4.1 Effect of ECG Addition on Viscosity of Yogurts
9.4 Viscoelasticity
9.5 Applications of ECG in Colloidal Systems
9.5.1 Emulsions
9.5.2 Foams
9.5.3 Gels and Structured Systems
9.5.3.1 Interaction between ECG and Xanthan Gum
9.5.3.2 Interaction between ECG and Carrageenan
9.5.3.3 Interaction between ECG and Proteins
9.5.4 ECG Microspheres
9.6 Conclusions and Future Trends
References
Chapter 10 Qodume Shahri (Lepidium perfoliatum) Seed Gum.
10.1 Introduction
10.2 Gum Extraction Optimization
10.3 Chemical Compositions
10.4 Functional Properties
10.5 Rheological Properties
10.5.1 Flow Properties
10.5.1.1 Effect of Concentration
10.5.1.2 Effect of Temperature
10.5.1.3 Effect of Salt
10.5.1.4 Effect of pH
10.5.2 Dynamic Rheological Properties
10.5.2.1 Strain Sweep Measurements
10.5.2.2 Frequency Sweep Measurements
10.5.2.3 Temperature Sweep Measurements
10.6 Applications
10.6.1 Emulsions
10.6.2 Edible Film
10.6.3 Dairy Products
10.6.4 Bakery Products
10.6.5 Coating of Osmotic Dehydrated Apple
10.6.6 Batter in Deep Frying
10.7 Conclusions and Future Trends
References
Chapter 11 Persian Gum (Amygdalus scoparia Spach)
11.1 Botanical Aspects and Importance
11.2 General Specifications
11.3 Production, Collection, and Processing
11.4 Physicochemical Properties
11.5 Structural Characteristics
11.5.1 Monosaccharide Composition
11.5.2 Chemical Structure
11.5.3 Functional Chemical Groups
11.5.4 Molecular Weight
11.6 Rheological Properties
11.7 Interaction with Other Macromolecules
11.7.1 Polysaccharides
11.7.2 Proteins
11.7.2.1 Gelatin
11.7.2.2 Whey Protein Isolate
11.7.2.3 Casein
11.7.2.4 β‐Lactoglobulin
11.8 Surface Activity and Emulsifying Properties
11.9 Thermal Characteristics
11.10 Potential Applications
11.11 Concluding Remarks
References
Chapter 12 Gum Tragacanth (Astragalus gummifer Labillardiere)
12.1 Introduction
12.2 Structure
12.3 Thermal Properties
12.4 Functional Properties
12.4.1 Rheological Behavior
12.4.1.1 Steady Shear Rheological Properties
12.4.1.2 Dynamic Rheological Properties
12.4.2 Surface Activity
12.4.3 Solubility
12.4.4 Emulsification Ability
12.5 Biological Activity
12.6 Antibacterial Activity.
12.7 Effect of Pre‐treatment on GT: Physicochemical Properties.

Emerging natural hydrocolloids rheology and functions

Ejemplares similares