Polysaccharide Dispersions: Chemistry And Technology In Food by Reginald H. Walter

Polysaccharide Dispersions: Chemistry And Technology In Food

byReginald H. WalterEditorSteve Taylor

Hardcover | October 15, 1997

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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.

  • 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

Details & Specs

Title:Polysaccharide Dispersions: Chemistry And Technology In FoodFormat:HardcoverDimensions:236 pages, 9.25 × 6.5 × 0.98 inPublished:October 15, 1997Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0127338659

ISBN - 13:9780127338651

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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

From Our Editors

Polysaccharides, groups of carbohydrates composed of long chains of simple sugars (starch, cellulose, insulin, and glycogen are all common examples), are a subject of intense interest in the food industry. This book provides background information on polysaccharides, allowing the reader to gain a basic understanding of them and their role in food technologies.Reams of theory have been generated regarding synthetic polymers of the past 50 years, but the crucial role of polysaccharides has been neglected until recently. 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