Polysaccharide Dispersions

1st Edition

Chemistry and Technology in Food

Authors: Reginald Walter
Hardcover ISBN: 9780127338651
eBook ISBN: 9780080539232
Imprint: Academic Press
Published Date: 15th October 1997
Page Count: 236
97.95 + applicable tax
59.99 + applicable tax
74.95 + applicable tax
91.95 + applicable tax
Compatible Not compatible
VitalSource PC, Mac, iPhone & iPad Amazon Kindle eReader
ePub & PDF Apple & PC desktop. Mobile devices (Apple & Android) Amazon Kindle eReader
Mobi Amazon Kindle eReader Anything else

Institutional Access

Table of 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.


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.

Key Features

@introbul:Key Features @bul:* Contains fundamental principles, practical applications, and new discoveries regarding polysaccharides

  • Presents material in a simple, easy to understand style
  • Focuses exclusively on the food industry


Academic and industrial food scientists, food technologists, food engineers, food chemists, food processors and manufacturers.


No. of pages:
© Academic Press 1998
Academic Press
eBook ISBN:
Hardcover ISBN:

About the Authors

Reginald Walter Author

Affiliations and Expertise

Cornell University, Geneva, New York, U.S.A.