Chemistry and Technology in FoodSeries Editor:
- Steve Taylor
- Reginald Walter
Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background.
Academic and industrial food scientists, food technologists, food engineers, food chemists, food processors and manufacturers.
Hardbound, 236 Pages
Published: October 1997
Imprint: Academic Press
- Origin and Characteristics of Polysaccharides. The polysaccharide-Water Interface. State-and Path-Dependent Properties. Concentration Regimes and Mathematical Modeling. Additivity, Complementarity and Synergism. Thermal Processing. Isolation, Purification and Characterization. Classifications. Saccharides in Fat Replacement. References.