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Emerging Natural Hydrocolloids: Rheology and Functions

Emerging Natural Hydrocolloids: Rheology and Functions

Seyed M. Razavi

ISBN: 978-1-119-41866-5

Feb 2019

800 pages

Pre-order

$300.00

Description

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, gelling, fat replacing, and binding qualities, these naturally occurring, plant-based polymers can fulfil many of the same functions as commercial ingredients like xanthan, guar, gum Arabic, pectin, and starch. Moreover, certain health benefits have been linked with their often biological active compounds and high-fiber compositions, including potential prebiotic effects and the reduction of blood cholesterol levels.

Application of these novel hydrocolloids is, however, still underexplored. Emerging Natural Hydrocolloids aims to remedy this by providing a thorough overview of their structure–function relationships, rheological aspects, and potential utility in mainly the food and pharmaceutical industries. This accessible, quick-reference guide features:  

  • A comprehensive and up-to-date survey of the most significant research currently available on natural hydrocolloids
  • Examinations of the major functions and rheological aspects of novel hydrocolloids
  • Information on the potential applications of biopolymers within both foods and pharmaceutical systems
  • Collaborations from an international team of food scientists

Emerging Natural Hydrocolloids: Rheology and Functions offers scientists, engineers, technologists, and researchers alike a unique and in-depth account of the uncharted world of novel hydrocolloids, their uses, properties, and potential benefits.

About the Editor

List of Contributors

Preface

1 Introduction to Emerging Natural Hydrocolloids
Seyed M.A. Razavi

1.1 Introduction

1.2 World Market of Hydrocolloids

1.3 Hydrocolloids Classification

1.4 Functions of Hydrocolloids

1.5 Overview of the Chapters

1.6 Conclusion

References

2 Dilute Solution Properties of Emerging Hydrocolloids
Ali Reza Yousefi and Seyed M.A. Razavi

2.1 Introduction

2.2 Partial Specific Volume

2.3 Hydrogel Content

2.4 Molecular Weight

2.5 Intrinsic Viscosity

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

3 Steady Shear Rheological Properties of Emerging Hydrocolloids
Fataneh Behrouzian and Seyed M.A. Razavi

3.1 Introduction

3.2 Time-Independent Rheological Properties

3.3 Time-Dependent Rheological Properties

3.4 Yield Stress

3.5 Cluster Analysis

3.6. Conclusion and Future Trend

references

4 Transient and Dynamic Rheological Properties of Emerging Hydrocolloids
Ali Alghooneh and Seyed M.A. Razavi

4.1 Introduction

4.2 Viscoelastic Characteristics

4.3 Cluster Analysis

4.4 Conclusion and Future Trend

References

5 Hydrocolloids Interaction Elaboration Based on Rheological Properties
Ali Alghooneh, Fataneh Behrouzian and Seyed Mohammad Ali Razavi

5.1 Introduction

5.2 Dilute Regime

5.3 Concentrated Regime

5.4 Thermodynamic

5.5 Miscibility

5.6. Conclusion and Future Trend

References

6 Sage (Salvia macrosiphon) Seed Gum
Seyed Mohammad Ali Razavi, Ali Alghooneh and Fataneh Behrouzian

6.1 Introduction

6.2 Salvia Macrosiphine Seed Mucilage

6.3 Rheological Properties

6.4 Textural Properties

6.5 Applications

6.6. Summary

References

7 Balangu (Lallemantia royleana) Seed Gum
Asad Mohammad Amini

7.1 Introduction

7.2 Extraction and Purification

7.3 Physicochemical and Structural Properties

7.4 Rheological Properties

7.5 Functional Properties

7.6 Summary and Future Trends

References

8 Qodume Shirazi (Alyssum homolocarpum) Seed Gum
Arash Koocheki and Mohammad Ali Hesarinejad

8.1 Introduction

8.2 Gum Extraction Optimization

8.3 Physicochemical Properties

8.4 Rheological Properties

8.5 Biological Activity

8.6 Applications

8.7 Conclusion and Future Trends

References

9 Espina Corona (Gleditsia amorphoides) Seed Gum
María Julia Spotti, Martina Perduca, Paula Loyeau, Amelia Rubiolo and Carlos Carrara

9.1 Introduction

9.2 Purification and Composition

9.3 Flow Behavior

9.4 Viscoelasticity

9.5 Applications of ECG in Colloidal Systems

9.6 Conclusions and Future Trends

References

10 Qodume Shahri (Lepidium perfoliatum) Seed Gum
Arash Koocheki and Mohammad Ali Hesarinejad

10.1 Introduction

10.2 Gum Extraction Optimization

10.3 Chemical Compositions

10.4 Functional Properties

10.5 Rheological Properties

10.6 Applications

10.7 Conclusion and Future Trends

References

11 Persian Gum (Amygdalus scoparia Spach)
Soleiman Abbasi

11.1 Botanical Aspects and Importance

11.2 Persian Gum

11.3 Production, Collection and Processing

11.4 Physicochemical Properties

11.5 Structural Characteristics

11.6 Rheological Properties

11.7 Interaction with Other Macromolecules

11.8 Surface Activity and Emulsifying Properties

11.9 Thermal Characteristics

11.10 Potential Applications

11.11 Concluding Remarks

References

12 Gum Tragacanth (Astragalus gummifer Labillardiere)
Zahra Emam-Djomeh, Morteza Fathi, and Gholamreza Askari

12.1 Introduction

12.2 Structure

12.3 Thermal Properties

12.4 Functional Properties

12.5 Biological Activity

12.6 Antibacterial Activity

12.7 Effect of Pre-Treatment on gt: Physico-Chemical Properties

12.8 Food Applications

12.9 Summary and Future Trends

References

13 Cashew Tree (Anarcadium Occidentale L.) Exudate Gum
Esther Gyedu-Akoto, Frank M. Amoah and Ibok Oduro

13.1 Introduction

13.2 Cashew Tree Gum

13.3 Application of Cashew Gum in Foods

13.4 Application of Cashew Gum in the Pharmaceutical Industry

13.5 Conclusion

13.6 Future Trends

References

14 Brea Tree (Cercidium praecox) Exudate Gum
María Alejandra Bertuzzi, Aníbal Marcelo Slavutsky

14.1 Introduction

14.2 Physicochemical Characteristics

14.3 Functional Properties

14.4 Applications

14.5 Conclusions

14.6 Future Trends

14.7 Acknowledgements

References

15 Chubak (Acanthophyllum glandulosum) Root Gum
Hojjat Karazhiyan

15.1 Introduction

15.2 Chubak Root Extract (cre)

15.3 Applications of Chubak Extract in Foods

15.4 Conclusion and Future Trend

References

16 Marshmallow (Althaea officinalis) Flower Gum
Seyedeh Fatemeh Mousavi, Seyed Mohammad Ali Razavi and Arash Koocheki

16.1 Introduction

16.2 Extraction Optimization using Response Surface Methodology

16.3 Chemical Compositions

16.4 Ft-Ir

16.5 Differential Scanning Calorimetry (Dsc)

16.6 Dpph Radical-Scavenging Activity

16.7 Steady Shear Rheological Properties

16.8 Intrinsic Viscosity

16.9 Conclusion And Future Trend

References

17 Opuntia Ficus Indica Mucilage
Elnaz Salehi, Zahra Emam-Djomeh, Morteza Fathi, Gholamreza Askari

17.1 Introduction

17.2 Opuntia Ficus Indica Plant Parts

17.3 Opuntia Ficus Indica Mucilage

17.4 Food Applications

17.5 Conclusion And Future Trends

References

18 Emerging Technologies for Isolation of Natural Hydrocolloids from Mucilaginous Seeds
Asgar Farahnaky, Mahsa Majzoobi and Shaahin Bakhshizadeh-Shirazi

18.1 Introduction

18.2 Mucilaginous Seeds

18.3 Mucilage Isolation Using Conventional Methods

18.4 Emerging Mucilage Isolation Technologies

18.5 Summary And Future Trends

References

19 Purification and Fractionation of Novel Natural Hydrocolloids
Someyeh Razmkhah

19.1 Introduction

19.2 Purification Of New Natural Hydrocolloids

19.3 Fractionation Of New Natural Hydrocolloids

19.4 Summary And Future Trend

Reference

20 Improving Texture of Foods Using Emerging Hydrocolloids
Ali Rafe

20.1 Introduction

20.2 Influence Of Hydrocolloids On Food Structure

20.3 Textural Attributes

20.4 Tribology (Body-Texture Interaction)

20.5 Consumer Perceptions Of Food Hydrocolloids

20.6 Fractal Analysis

20.7 Microstructure Of Bsg

20.8 Conclusion And Future Trends

References

21 New Hydrocolloids in Ice Cream
Fatemeh Javidi and Seyed Mohammad Ali Razavi

21.1 Introduction

21.2 New Sources Of Hydrocolloids In Ice Cream

21.3 Functions Of New Hydrocolloids In Ice Cream

21.4 Conclusion

21.5 Future Trends

References

22 Novel Hydrocolloids for Future Progress in Nanotechnology
Sara Naji-Tabasi

22.1 Introduction

22.2 Importance Of Finding New Materials Source In Nanotechnology

22.3 Nanomaterials

22.4 Conclusions And Future Trends

References

23 Edible/Biodegradable Films and Coatings from Natural Hydrocolloids
Younes Zahedi

23.1 Introduction

23.2 Film Preparation

23.3 Film Characteristics

23.4. Applications

23.5 Conclusion And Future Trends

References

24 Healthy Aspects of Novel Hydrocolloids
Jafar M. Milani and Abdolkhalegh Golkar

24.1 Introduction

24.2 Health Benefits Of Hydrocolloids

24.3 Conclusions And Recommendations

references

Index