Polysaccharide Dispersions

Polysaccharide Dispersions

Chemistry and Technology in Food

1st Edition - October 15, 1997

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  • Editor: Steve Taylor
  • eBook ISBN: 9780080539232

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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

  • 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

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
    Saccharides in Fat Replacement

Product details

  • No. of pages: 236
  • Language: English
  • Copyright: © Academic Press 1997
  • Published: October 15, 1997
  • Imprint: Academic Press
  • eBook ISBN: 9780080539232

About the Series Editor

Steve Taylor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA

About the Author

Reginald Walter

Affiliations and Expertise

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

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