Bibliograph

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

Type

Label

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

Language

eng

Bibliography note

Includes bibliographical references (pages 193-221) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Polysaccharide dispersions

Nature of contents

bibliographydictionaries

Oclc number

182728384

Responsibility statement

Reginald H. Walter

Series statement

Food science and technology international series

Sub title

chemistry and technology in food

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

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

Classification

Creator