Low temperature interactions of food polysaccharides
Grant Data
Project Title
Low temperature interactions of food polysaccharides
Principal Investigator
Dr Ramsden, Lawrence
(Principal Investigator)
Duration
25
Start Date
1999-08-01
Amount
498300
Conference Title
Low temperature interactions of food polysaccharides
Presentation Title
Keywords
null
Discipline
N/A
HKU Project Code
HKU 7091/99M
Grant Type
General Research Fund (GRF)
Funding Year
1999
Status
Completed
Objectives
To examine the interactions that can occur in complex polysaccharide mixtures and in foodstuffs at low temperatures. An important goal in polysaccharide modification and in the use of polysaccharide hydrocolloid food additives is to improve the low-temperature stability and texture of foods. This will be facilitated by a better understanding of the potential for interactions to occur between polysaccharides at low temperature.