 |
|
| POLYSACCHARIDE DISPERSIONS
| |
| | |
|
|
Chemistry and Technology in Food
To order this title, and for more information, click here
By
Reginald Walter, Cornell University, Geneva, New York, U.S.A.
Steve Taylor, University of Nebraska, Lincoln, USA
Included in series
Food Science and Technology,
Description
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.
Audience
Academic and industrial food scientists, food technologists, food engineers, food chemists, food processors and manufacturers.
Contents
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.
| Bibliographic details |
Hardbound, 236 pages, publication date: OCT-1997
ISBN-13: 978-0-12-733865-1
ISBN-10: 0-12-733865-9
Imprint: ACADEMIC PRESS
|
| Price and Ordering |
Price:
EUR 59.95
GBP 51
USD 84.95
|  |
Books and book related electronic products are priced in US dollars (USD), euro (EUR), and Great Britain Pounds (GBP). USD prices apply to the Americas and Asia Pacific. EUR prices apply in Europe and the Middle East. GBP prices apply to the UK and all other countries.
|
See also information about conditions of sale & ordering procedures, and links to our regional sales offices.
|
090/910
Last update: 4 Sep 2009
|
|
| |
| | |
|
|
| |
Home | Elsevier Sites | Privacy Policy | Terms and Conditions | Feedback | Site Map | A Reed Elsevier Company