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.

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

Readership

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

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.

Details

No. of pages:
236
Language:
English
Copyright:
© 1998
Published:
Imprint:
Academic Press
eBook ISBN:
9780080539232
Print ISBN:
9780127338651
Print ISBN:
9780123996169

About the author

Reginald Walter

Affiliations and Expertise

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