FOOD HYDROCOLLOIDS: CHARACTERISTICS, PROPERTIES AND STRUCTURES -- FOOD HYDROCOLLOIDS: CHARACTERISTICS, PROPERTIES AND STRUCTURES -- LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA -- CONTENTS -- PREFACE -- Chapter 1 UTILIZATION OF COLLAGEN AND GELATIN EXTRACTED FROM SKATE SKIN -- ABSTRACT -- 1. INTRODUCTION -- 2. EFFECT OF PROCESSING CONDITIONS ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF GELATIN FROM SKATE (RAJA KENOJEI) SKIN -- 2.1. Physicochemical properties of gelatin from skate skin -- 2.1.1. Proximate composition -- 2.1.2. Effects of liming conditions on the extraction of gelatin -- 2.1.3. Effects of pH on the extraction of gelatin -- 2.1.4. Effects of temperature on the extraction of gelatin -- 2.1.5. Effects of time on the extraction of gelatin -- 2.2. Functional properties of gelatin extracted from skate skin -- 2.3. Amino acid composition -- 3. NUTRITIONAL COMPOSITION AND MICROFLORA OF FRESH AND FERMENTED SKATE SKIN -- 3.1. Proximate compositions, VBN and pH -- 3.2. Mineral contents -- 3.3. Amino acid contents -- 3.4. Free amino acid (FAA) contents -- 3.5. Fatty acid (FA) composition -- 3.6. Microbiology -- 4. ANTIMICROBIAL PEPTIDE ISOLATED FROM SKATE SKIN -- 4.1. Antimicrobial peptides in various sources -- 4.2. Antimicrobial activity of fermented skate skin extracts -- 5. PHYSICOCHEMICAL AND FUNCTIONAL ATTRIBUTES OF COLLAGEN POWDER EXTRACTED FROM SKATE SKIN -- 5.1. Extraction of collagen from skate skin -- 5.2. Proximate analysis and pH -- 5.3. Color measurements -- 5.4. Consistency of suspensions of the collagen powders -- 5.5. Gel strength (GS) -- 5.6. Solubility (SO) -- 5.7. Water holding capacity (WHC) -- 5.8. Oil holding capacity (OHC) -- 5.9. Turbidity of collage powders -- 5.10. Thermostability (TS) -- 5.11. Emulsifying properties of collagen powders.

6. ANTIOXIDATIVE ACTIVITY OF COLLAGEN POWDER EXTRACTED FROM SKATE SKIN -- 6.1. Antioxidative activity of proteins and peptides -- 6.2. Antioxidative activity of collagen in oxidation catalyzed model system -- 7. ANTIOXIDATIVE AND ANTIMICROBIAL COATING CONTAINING COLLAGEN POWDER FROM SKATE SKIN -- 7.1. Application of Edible Films or Coatings -- 7.1.1. Protein-based coatings or films -- 7.1.2. Collagen -- 7.1.3. Gelatin -- 7.1.4. Milk proteins -- 7.2. Antioxidative and Antimicrobial Edible Coating Containing Collagen Powder Extracted from Skate Skin on Cut Pork Loin -- 7.2.1. pH values -- 7.2.2. Hunter color values -- 7.3. Antioxidative activity -- 7.4. Percent moisture loss (PML) -- 7.5. Microbial changes -- CONCLUSIONS -- REFERENCES -- Chapter 2 FOOD HYDROCOLLOID EDIBLE FILMS AND COATINGS -- ABSTRACT -- 1. INTRODUCTION -- 2. FILM-FORMING MATERIALS -- 2.1. Hydrocolloidal Materials -- 2.1.1. Polysaccharides-Based Films and Coating -- Agar (E406) -- Alginate (E400-E404) -- Carrageenans (E407) -- Cellulose Derivatives -- Chitosan -- Gums -- Pectin -- Starch -- 2.1.2. Proteins-Based Films and Coatings -- Gelatin -- Whey Proteins -- 2.2. Plasticizers -- 2.3. Antimicrobial, Antioxidant and Other Functional Agents -- 2.3.1. Antimicrobial Agents -- 2.3.2. Antioxidant Agents -- 2.3.3. Other Functional Agents -- 3. PROPERTIES OF HYDROCOLLOID EDIBLE FILMS AND COATINGS -- 3.1. Thickness -- 3.2. Mechanical Properties -- 3.3. Barrier Properties -- 3.3.1. Gas Barrier -- 3.3.2. Water Vapour Permeability (WVP) -- 3.3.3. Aroma Barrier -- 3.3.4. Oil Barrier -- 3.4. Optical Properties: Gloss, Transparency and Colour -- 3.5. Thermodynamic Parameters Associated to Sorption Phenomenon in Edible Films -- 4. USUAL METHODS FOR HYDROCOLLOID FILMS AND COATINGS FORMATION -- 4.1. Solvent Casting -- 4.2. Extrusion -- 4.3. Dipping -- 4.4. Spraying.

5. FUTURE NEEDS IN EDIBLE FILM AND COATINGS -- 5.1. Scale-Up of Edible Film and Coating in a Industrial Production -- 5.2. Control of Microstructures for Edible Films -- 5.3. Control of Nanostructures for Edible Films -- 5.4. Sensory Properties of Edible Coatings -- ACKNOWLEDGMENT -- REFERENCES -- Chapter 3 RHEOLOGICAL PROPERTIES AND SENSORY ATTRIBUTES OF MASHED POTATOES MADE WITH MIXTURES OF SODIUM CASEINATE AND XANTHAN GUM -- ABSTRACT -- INTRODUCTION -- MATERIALS AND METHODS -- Test Material -- Preparation of Mashed Potatoes -- Cryoprotectant Mixtures -- Freezing and Thawing Processes -- Heating of Samples -- Instrumental Objective Texture Measurements -- Oscillatory Rheological Measurements -- Other Quality Parameters -- Measurement of Colour -- Drip Loss -- Determination of pH -- Sensory Analyses -- Experimental Design and Data Analysis -- RESULTS AND DISCUSSION -- Data Analysis of Rheological Properties and Quality Parameters -- OPTIMIZATION OF CRYOPROTECTANT CONCENTRATIONS -- Data Analysis of Sensory Attributes -- CONCLUSION -- ACKNOWLEDGEMENTS -- REFERENCES -- Chapter 4 PROPERTIES OF EDIBLE SODIUM CASEINATE FILMS CONTAINING LIPIDS -- ABSTRACT -- 1. INTRODUCTION -- 2. BARRIER PROPERTIES -- 2.1. Water Vapor Permeability (WVP) -- 2.2. Aroma Permeability -- 3. TENSILE PROPERTIES -- 4. STRUCTURAL PROPERTIES -- 6. OPTICAL PROPERTIES -- 7. REFERENCES -- Chapter 5 MOLECULAR DYNAMICS IN FOOD HYDROCOLLOIDS OBSERVED BY NMR -- 1. INTRODUCTION -- 2. MEASUREMENTS OF MOLECULAR DYNAMICS BY NMR -- 2.1. Basic NMR Techniques -- Pulse NMR Method -- Excitation by Pulses -- 2.2. NMR Relaxation Times -- T1 Measurements -- T2 Measuremtns -- Spin Echo Method -- Carr-Purcell-Meiboom-Gill (CPMG) Method -- 2.3. Diffusion Coefficient -- Effect of Diffusion on Spin Echo -- Diffusion Coefficient Measurements -- 3. MOLECULAR DYNAMICS IN FOOD HYDROCOLLOID SYSTEMS.

3.1. Dynamics of Polymer Chain -- 3.2 Relaxation Time of Water -- Case A -- Case B -- Case C -- The Chemical Exchange in the Sol State -- Water 1H T2obs during the Sol-Gel Transition - Contribution of forder and fagg -- Chemical Exchange in the Gel State - Effect of the Intermediate Exchange -- 3.3 Diffusion Coefficients of SoluteMolecule -- 4. CONCLUSION -- REFERENCES -- Chapter 6 THE INFLUENCE OF STRUCTURAL PROPERTIES AND BIOLOGICAL FUNCTIONS OF SWEET CASSAVA AND SEAWEED POLYSACCHARIDES -- DRAFT ABSTRACT -- INTRODUCTION -- CASSAVA -- SEAWEEDS -- COMPOSITION OF MUCOPOLYSACCHARIDES -- POLYSACCHARIDE STRUCTURE-BIOLOGICAL ACTIVITY OF POLYSACCHARIDES -- PLANTS- A SOURCE OF ANTIOXIDANTS -- ANTIOXIDATIVE PROPERTIES OF POLYSACCHARIDE -- IN VITRO STUDIES OF ANTIOXIDANT ACTIVITY -- Phase I, II and Antioxidant Enzymes -- STRUCTURAL PROPERTIES AND BIOLOGICAL FUNCTIONS OF SWEET CASSAVA POLYSACCHARIDES -- Cassava Mucilage Molecular Weight Distribution -- HIGH PERFORMANCE CHROMATOGRAPHY ANALYSES OF SWEET CASSAVA POLYSACCHARIDES -- FTIR Spectroscopy of Cassava Mucilage -- 13CNMR ANALYSIS -- CHARACTERIZATION OF CASSAVA MUCILAGE PROTEINS BY SDS GEL ELECTROPHORESIS -- BIOLOGICAL PROPERTIES OF SWEET CASSAVA ARABINOGALACTAN-TYPE POLYSACCHARIDES -- Phase I Enzymes Expression -- Phase II Enzymes Expression -- Analysis of Phase I and II Enzymes by Real-Time PCR -- SOD ACTIVITY AND SOD1 INDUCTION OF SWEET CASSAVA POLYSACCHARIDES -- IN VITRO MEASUREMENT OF CASSAVA POLYSACCHARIDES ON CELL PROLIFERATION -- PEROXIDATION INHIBITION OF SWEET CASSAVA POLYSACCHARIDES -- CHEMICAL COMPOSITION AND STRUCTURAL PROPERTIES OF SEAWEED SULFATED-POLYSACCHARIDES -- BIOLOGICAL PROPERTIES OF MONOSTROMA NITIDUM SULFATED POLYSACCHARIDES -- Expression of Phase I and II Enzymes -- QUANTITATION OF PHASE II ENZYMES EXPRESSION LEVELS BY REAL-TIME PCR.

Influence of M. Nitidum Sulfated Polysaccharides on Cell Proliferation -- Peroxidation Inhibition of M. Nitidum Sulfated Polysaccharides -- CONCLUSION -- REFERENCES -- Chapter 7 CHEMISTRY, STRUCTURE & ARCHITECTURE, SYNERGY & BIODIVERSITY OF GALACTOMANNANS -- 1.1. ABSTRACT -- 1.2. INTRODUCTION -- 1.3. SOURCES OF GALACTOMANNANS -- 1.4. COMPOSITION, STRUCTURE AND ARCHITECTURE OF GALACTOMANNANS -- 1.5. FUNCTIONAL INTERACTIONS WITH FOOD COMPONENTS -- 1.5.1. Galactomannan and Water -- 1.5.1.1. Solubility -- 1.5.1.2. Rheology -- 1.5.1.3. Gelation -- 1.5.2. Galactomannan and Polysaccharides -- 1.5.2.1. Interactions with Starch -- 1.5.3. Galactomannans and Lipids -- 1.5.4. Galactomannans and Proteins -- 1.6. COMMERCIAL APPLICATIONS IN FOODS -- 1.7. PHYSIOLOGICAL EFFECTS AND HEALTH ASPECTS -- 1.8. CONCLUSIONS AND DIRECTIONS FOR FUTURE RESEARCH -- REFERENCES -- Chapter 8 SUCROSE PECTIN INTERACTION FROM SOLUTION TO GELS -- ABSTRACT -- INTRODUCTION -- MATERIALS AND METHODS -- Pectin Samples -- Static and Dynamic Light Scattering Experiments -- Rheological Experiments -- THEORY -- RESULTS -- On the Sol Side -- From Sol to Gel -- Gelled Samples -- CONCLUSION -- ACKNOWLEDGEMENTS -- REFERENCES -- Chapter 9 UTILISATION OF GLUCOMANNANS FOR HEALTH -- ABSTRACT -- INTRODUCTION -- POTENTIAL HEALTH BENEFITS -- CHOLESTEROL -- DIABETES -- OBESITY -- CONSTIPATION -- CANCER -- IMMUNE SYSTEM -- DIVERTICULITIS -- TOXICITY -- ADHERENCE TO PATHOGENS -- CONCLUSION -- REFERENCES -- Chapter 10 NOVEL APPLICATIONS OF POLYSACCHARIDES FROM LACTIC ACID BACTERIA: A FOCUS ON KEFIRAN -- ABSTRACT -- EXOPOLYSACCHARIDES FROM LACTIC ACID BACTERIA -- Classification and Diversity -- Biosynthesis and Genetic Organization of HePS -- HePS Production -- EXOPOLYSACCHARIDE FROM KEFIR GRAINS -- Exopolysaccharide-Producing Bacteria from Kefir Grains -- Kefiran Structure.

PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF KEFIRAN.