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
UR - https://www.scopus.com/pages/publications/84885505727
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
SP - 113
EP - 132
BT - Practical Food Rheology
A2 - Norton, Ian T.
A2 - Spyropoulos, Fotios
A2 - Cox, Philip
PB - Wiley Blackwell
ER -