Alginates in Foods

Alan M. Smith; Taghi Miri

doi:10.1002/9781444391060.ch6

Alginates in Foods

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Original language	English
Title of host publication	Practical Food Rheology
Subtitle of host publication	An Interpretive Approach
Editors	Ian T. Norton, Fotios Spyropoulos, Philip Cox
Publisher	Wiley Blackwell
Chapter	6
Pages	113-132
Number of pages	20
ISBN (Electronic)	9781444391060
ISBN (Print)	9781405199780
DOIs	https://doi.org/10.1002/9781444391060.ch6
Publication status	Published - 1 Dec 2010

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@inbook{c555418018dd4438b3ab4d76f570e7df,

title = "Alginates in Foods",

keywords = "'high value' pharmaceutical and biomedical applications - driving development and understanding of alginates, Alginate hydrogels, features of alginate - formation of ionotropic hydrogels, Alginate, described as a linear polysaccharide - of two uronic acid residues, Alginate, major structural component - of brown seaweed (Phaeophyceae), Alginates in foods, vastly utilised polymer - with variety of applications, Alginates, safe and approved as food additives - by European Community and by U.S. Food and Drug Administration, listed in United Nations (FAO/WHO) Codex Alimentarius, Alginic acid, water-insoluble protonated form of alginate, Complex nature of food systems - understanding interactions of alginate gels with other molecules in system, Enzymatically tailored alginate, Esterified alginate derivative PGA - in acid-based salad dressings, acidic fruit drinks maintaining foam stability",

author = "Smith, {Alan M.} and Taghi Miri",

year = "2010",

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day = "1",

doi = "10.1002/9781444391060.ch6",

language = "English",

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pages = "113--132",

editor = "Norton, {Ian T.} and Fotios Spyropoulos and Philip Cox",

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publisher = "Wiley Blackwell",

address = "Japan",

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TY - CHAP

T1 - Alginates in Foods

AU - Smith, Alan M.

AU - Miri, Taghi

PY - 2010/12/1

Y1 - 2010/12/1

KW - 'high value' pharmaceutical and biomedical applications - driving development and understanding of alginates

KW - Alginate hydrogels, features of alginate - formation of ionotropic hydrogels

KW - Alginate, described as a linear polysaccharide - of two uronic acid residues

KW - Alginate, major structural component - of brown seaweed (Phaeophyceae)

KW - Alginates in foods, vastly utilised polymer - with variety of applications

KW - Alginates, safe and approved as food additives - by European Community and by U.S. Food and Drug Administration, listed in United Nations (FAO/WHO) Codex Alimentarius

KW - Alginic acid, water-insoluble protonated form of alginate

KW - Complex nature of food systems - understanding interactions of alginate gels with other molecules in system

KW - Enzymatically tailored alginate

KW - Esterified alginate derivative PGA - in acid-based salad dressings, acidic fruit drinks maintaining foam stability

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UR - http://onlinelibrary.wiley.com/book/10.1002/9781444391060

U2 - 10.1002/9781444391060.ch6

DO - 10.1002/9781444391060.ch6

M3 - Chapter

AN - SCOPUS:84885505727

SN - 9781405199780

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EP - 132

BT - Practical Food Rheology

A2 - Norton, Ian T.

A2 - Spyropoulos, Fotios

A2 - Cox, Philip

PB - Wiley Blackwell

ER -

Alginates in Foods

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