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List of Contributors
by Seyed M.A. Razavi
Emerging Natural Hydrocolloids
Cover
About the Editor
List of Contributors
Preface
1 Introduction to Emerging Natural Hydrocolloids
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
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
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
4.1 Introduction
4.2 Viscoelastic Characteristics
4.3 Cluster Analysis
4.4 Conclusion and Future Trends
References
5 Hydrocolloids Interaction Elaboration Based on Rheological Properties
5.1 Introduction
5.2 Dilute Regime
5.3 Concentrated Regime
5.4 Thermodynamic
5.5 Miscibility
5.6 Conclusions and Future Trends
References
6 Sage (Salvia macrosiphon) Seed Gum
6.1 Introduction
6.2 Salvia macrosiphon Seed Mucilage
6.3 Rheological Properties
6.4 Textural Properties
6.5 Applications
6.6 Summary
References
7 Balangu (Lallemantia royleana) Seed Gum
7.1 Introduction
7.2 Extraction and Purification
7.3 Physicochemical and Structural Properties
7.4 Rheological Properties
7.5 Functional Properties
7.6 Conclusions and Future Trends
References
8 Qodume Shirazi (Alyssum homolocarpum) Seed Gum
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
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
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 Conclusions and Future Trends
References
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
11.6 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)
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: Physicochemical Properties
12.8 Food Applications
12.9 Conclusions and Future Trends
References
13 Cashew Tree (Anarcadium occidentale L.) Exudate Gum
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
14.1 Introduction
14.2 Physicochemical Characteristics
14.3 Functional Properties
14.4 Applications
14.5 Conclusions
14.6 Future Trends
Acknowledgments
References
15 Chubak (Acanthophyllum glandulosum) Root Gum
15.1 Introduction
15.2 Chubak Root Extract (CRE)
15.3 Applications of CRE in Foods
15.4 Conclusions and Future Trends
References
16 Marshmallow (Althaea officinalis) Flower Gum
16.1 Introduction
16.2 Extraction Optimization using RSM
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 Conclusions and Future Trends
References
17 Opuntia ficus‐‐indica Mucilage
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
18.1 Introduction
18.2 Mucilaginous Seeds
18.3 Mucilage Isolation using Conventional Methods
18.4 Emerging Mucilage Isolation Technologies
18.5 Conclusions and Future Trends
References
19 Purification and Fractionation of Novel Natural Hydrocolloids
19.1 Introduction
19.2 Purification of New Natural Hydrocolloids
19.3 Fractionation of New Natural Hydrocolloids
19.4 Conclusions and Future Trends
References
20 Improving Texture of Foods using Emerging Hydrocolloids
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 Conclusions and Future Trends
References
21 New Hydrocolloids in Ice Cream
21.1 Introduction
21.2 New Sources of Hydrocolloids in Ice Cream
21.3 Functions of New Hydrocolloids in Ice Cream
21.4 Conclusions
21.5 Future Trends
References
22 Novel Hydrocolloids for Future Progress in Nanotechnology
22.1 Introduction
22.2 Importance of Finding New Material Sources in Nanotechnology
22.3 Nanomaterials
22.4 Conclusions and Future Trends
References
23 Edible/Biodegradable Films and Coatings from Natural Hydrocolloids
23.1 Introduction
23.2 Film Preparation
23.3 Film Characteristics
23.4 Applications
23.5 Conclusions and Future Trends
References
24 Health Aspects of Novel Hydrocolloids
24.1 Introduction
24.2 Health Benefits of Hydrocolloids
24.3 Conclusions and Recommendations
References
Index
End User License Agreement
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About the Editor
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Preface
List of Contributors
S. Abbasi
Food Colloids and Rheology Laboratory
Department of Food Science and Technology
Faculty of Agriculture
Tarbiat Modares University
Tehran
Iran
A. Alghooneh
Food Hydrocolloids Research Center
Department of Food Science and Technology
Ferdowsi University of Mashhad
Mashhad
Iran
F.M. Amoah
Cocoa Research Institute of Ghana
Akim‐Tafo
Ghana
G. Askari
Transfer Phenomena Laboratory (TPL)
Control Release Center
Department of Food Science
Engineering and Technology
College of Agriculture and Natural Resources
University of Tehran
Karaj
Iran
S. Bakhshizadeh‐Shirazi
Department of Food Science and
Technology
School of Agriculture
Shiraz University
Shiraz
Iran
F. Behrouzian
Food Hydrocolloids Research Center
Department of Food Science and Technology
Ferdowsi University of Mashhad
Mashhad
Iran
M.A. Bertuzzi
Instituto de Investigaciones para la Industria Química
Universidad Nacional de Salta
Salta
Argentina
C. Carrara
Food Technology Institute
Chemical Engineering Department
National University of Litoral
Santa Fe
Argentina
Z. Emam‐Djomeh
Transfer Phenomena Laboratory (TPL)
Control Release Center
Department of Food Science
Engineering and Technology
College of Agriculture and Natural Resources
University of Tehran
Karaj
Iran
A. Farahnaky
School of Science
RMIT University
Bundoora West Campus
Melbourne
Australia
M. Fathi
Transfer Phenomena Laboratory (TPL)
Control Release Center
Department of Food Science
Engineering and Technology
College of Agriculture and Natural Resources
University of Tehran
Karaj
Iran
A. Golkar
Department of Food Science & Technology
Sari Agricultural Sciences and Natural Resources University (SANRU)
Sari
Iran
E. Gyedu‐Akoto
Cocoa Research Institute of Ghana
Akim‐Tafo
Ghana
M.A. Hesarinejad
Department of Food Processing
Research Institute of Food Science and
Technology (RIFST)
Mashhad
Iran
F. Javidi
Food Hydrocolloids Research Center
Department of Food Science and Technology
Ferdowsi University of Mashhad
Mashhad
Iran
H. Karazhiyan
Department of Food Science & Technology
Torbat‐e Heydarieh Branch
Islamic Azad University
Torbat‐e Heydarieh
Iran
A. Koocheki
Department of Food Science and Technology
Ferdowsi University of Mashhad
Iran
P. Loyeau
Food Technology Institute
Chemical Engineering Department
National University of Litoral
Santa Fe
Argentina
M. Majzoobi
Department of Primary Industries
Wagga Wagga Agricultural Institute and Graham Centre for Agricultural Innovation
Wagga Wagga
NSW
Australia
J.M. Milani
Department of Food Science & Technology
Sari Agricultural Sciences and Natural Resources University (SANRU)
Sari
Iran
A. Mohammad Amini
Department of Food Science and Technology
Faculty of Agriculture
University of Kurdistan (UOK)
Sanandaj
Iran
S.F. Mousavi
Food Hydrocolloids Research Centre
Department of Food Science and Technology
Ferdowsi University of Mashhad (FUM)
Mashhad
Iran
S. Naji‐Tabasi
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST)
Mashhad
Iran
I. Oduro
Kwame Nkrumah University of Science and Technology
Kumasi
Ghana
M. Perduca
Engineering and Technological Faculty
Scientific Research Institute
Universidad de la Cuenca del Plata
Corrientes
Argentina
A. Rafe
Department of Food Processing
Research Institute of Food Science and Technology (RIFST)
Mashhad
Iran
Seyed M.A. Razavi
Food Hydrocolloids Research Center
Department of Food Science and Technology
Ferdowsi University of Mashhad
Mashhad
Iran
S. Razmkhah
GUM Group Knowledge Base Company
Technology Development Center
Ferdowsi University of Mashhad
Iran
A. Rubiolo
Food Technology Institute
Chemical Engineering Department
National University of Litoral
Santa Fe
Argentina
E. Salehi
Transfer Phenomena Laboratory (TPL)
Department of Food Science
Technology and Engineering
Faculty of Agricultural Engineering and Technology
Agricultural Campus of the University of Tehran
Karadj
Iran
A.M. Slavutsky
Instituto de Investigaciones para la Industria Química
Universidad Nacional de Salta
Salta
Argentina
M.J. Spotti
Food Technology Institute
Chemical Engineering Department
National University of Litoral
Santa Fe
Argentina
A.R. Yousefi
Department of Chemical Engineering
Faculty of Engineering
University of Bonab
Bonab
Iran
Y. Zahedi
Department of Food Science and Technology
Faculty of Agriculture and Natural Resources
University of Mohaghegh Ardabili
Ardabil
Iran
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