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.
@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
- 15th October 1997
- Academic Press
- eBook ISBN:
- Hardcover ISBN:
Cornell University, Geneva, New York, U.S.A.
University of Nebraska, Lincoln, NE, USA