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
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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.

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.


Details

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

About the Authors

Reginald Walter Author

Affiliations and Expertise

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