Chemistry Reference
In-Depth Information
interpretive approach through increased process understanding, leading
to flexibility and boosted earnings. Academia, in turn, benefits from the
interpretive approach through demonstrating their ability to deliver the
knowledge and the understanding to the industry, either directly or
through scientific and popular publications. Indeed, a successful inter-
pretive approach is a key to successful knowledge transfer schemes of
the university.
This topic, with chapters on diverse topics including ultrasound-based
rheology, hydrocolloids, dairy systems, emulsions and the link between
rheology control and health, aims to provide the readers with the tools
and the evidence to take on the interpretive role in their own work and
to see the difference.
REFERENCES
Barnes, H.A., Hutton, J.F. and Walters, K. (1989)
An Introduction to Rheology
. Amsterdam,
the Netherlands: Elsevier.
Gilsenan, P.M., Richardson, R.K. and Morris, E.R. (2000) Thermally reversible acid-induced
gelation of low-methoxy pectin.
Carbohydrate Polymers
41
, 339-349.
Lootens, D., Capel, F., Durand, D., Nicolai, T., Boulenguer, P. and Langendorff, V. (2003)
Influence of pH, Ca concentration, temperature and amidation on the gelation of low
methoxyl pectin.
Food Hydrocolloids
17
, 237-244.
Madsen, O.T. and Thulin, R. (2002) Cold setting of HE pectin. Patent, PCT 0242 US
60/428747.
Wassell, P. and Young, N.W.G. (2007) Food applications of trans fatty acid substitutes.
International Journal of Food Science and Technology
42
, 503-517.
Young, N.W.G. (2007) Industrial rheology applied: the role of the rheologist.
Food Science
and Technology
21
, 21-23.
