Coverart for item
The Resource Polysaccharide dispersions : chemistry and technology in food, Reginald H. Walter

Polysaccharide dispersions : chemistry and technology in food, Reginald H. Walter

Label
Polysaccharide dispersions : chemistry and technology in food
Title
Polysaccharide dispersions
Title remainder
chemistry and technology in food
Statement of responsibility
Reginald H. Walter
Creator
Subject
Genre
Language
eng
Summary
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
Member of
Cataloging source
N$T
http://library.link/vocab/creatorDate
1933-
http://library.link/vocab/creatorName
Walter, Reginald Henry
Dewey number
664
Illustrations
illustrations
Index
index present
LC call number
TP453.P64
LC item number
W35 1998eb
Literary form
non fiction
NAL call number
QP702.P6W36
NAL item number
1998
Nature of contents
  • dictionaries
  • bibliography
Series statement
Food science and technology international series
http://library.link/vocab/subjectName
  • Polysaccharides
  • Food industry and trade
  • TECHNOLOGY & ENGINEERING
  • Food industry and trade
  • Polysaccharides
  • Polissacarídeos
  • Tecnologia de alimentos
Label
Polysaccharide dispersions : chemistry and technology in food, Reginald H. Walter
Link
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references (pages 193-221) and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Control code
ocn182728384
Dimensions
unknown
Extent
1 online resource (xvii, 236 pages)
File format
unknown
Form of item
online
Isbn
9780080539232
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
Stock number
78005:78005
System control number
  • (Sirsi) o182728384
  • (OCoLC)182728384
Label
Polysaccharide dispersions : chemistry and technology in food, Reginald H. Walter
Link
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references (pages 193-221) and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Control code
ocn182728384
Dimensions
unknown
Extent
1 online resource (xvii, 236 pages)
File format
unknown
Form of item
online
Isbn
9780080539232
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
Stock number
78005:78005
System control number
  • (Sirsi) o182728384
  • (OCoLC)182728384

Library Locations

    • Waubonsee: Sugar Grove Campus - Todd LibraryBorrow it
      Collins Hall 2nd Floor Waubonsee Community College Route 47 at Waubonsee Drive, Sugar Grove, IL, 60554-9454, US
      41.7974 -88.45785
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