Books and Special Issues in Scientific Journals

N Garti. 2001. “Food emulsifiers and stabilizers.” In Food Shelf Life Stab., edited by M. Eskin D.S. and Robinson, Pp. 211–263. CRC Press LLC. Abstract
A review with refs. on food systems and food emulsions from the food emulsifier perspective using natural and synthetic emulsifiers. [on SciFinder(R)]
Nissim Garti and Junko. Yano. 2001. “The role of emulsifiers in fat crystallization.” In Cryst. Processes Fats Lipid Syst., edited by N. Garti K and Sato, Pp. 211–250. Marcel Dekker, Inc. Abstract
A review discusses the effect of emulsifiers on crystn. processes of fats, including nucleation, growth, and phase transitions. Surfactants affect rheol. properties of fats by changing the network formation of fat crystals affecting various phenomena, such as bloom, gloss, and cracking of fat coatings in chocolate or other fat-rich solid products. The emulsifiers affect the fat crystn. and the wetting and adhesion properties of the fats in dispersed systems based in dispersed fat. The behavior of fats could be better predicted using amphiphiles, which allows better control of the phys. properties. [on SciFinder(R)]
Alois Raemy, Pierre Lambelet, and Nissim. Garti. 2001. “Thermal behavior of foods and food constituents.” Surfactant Science Series, 93, Thermal Behavior of Dispersed Systems, Pp. 477–505. Abstract
A review. Some general aspects of food constitution and of the most useful calorimetric techniques are described. The thermal behavior of the food constituents water, lipids, carbohydrates, proteins, and minor constituents is characterized. The thermal behavior of raw and reconstituted foods is considered. Self-heating, self-ignition, and safety aspects are included. Differential scanning calorimetry and DTA are emphasized. [on SciFinder(R)]
Nissim Garti and Dov. Reichman. 1994. “Surface properties and emulsification activity of galactomannans.” Food Hydrocolloids, 8, 2, Pp. 155–173. Abstract
Galactomannans are considered to be predominantly hydrophilic carbohydrate polymers (gums) with a rigid backbone. The gums are not expected to have significant surface activity nor to form primary absorbed layers on oil-water interfaces. However, it was found that com., native BLG and guar gum reduce surface tension of water to ∼55 mN/m, and absorb/ppt. on oil-water interfaces, reducing their interfacial tensions. The surface activity of purified guar, where levels of proteins were reduced to a min. of 0.8% wt. was not inferior to that of the crude gum, unlike gum arabic. Oil-in-water emulsions of various oils with LBG or guar were prepd. The oil droplets were covered with pptd. gum layers exhibiting strong birefringency, indicating formation of organized gum layers on the interface. The adsorption capacity and surface load were evaluated. Coalescence and flocculation were minimized by establishing the best gum/oil ratios for full droplets coverage. [on SciFinder(R)]