Series Editor:
Steve Taylor, University of Nebraska, Lincoln, NE, USA
By
Reginald Walter, Cornell University, Geneva, New York, U.S.A.
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.
Included in series
Food Science and Technology
Audience:
Academic and industrial food scientists, food technologists, food engineers, food chemists, food processors and manufacturers.
