Polysaccharide Association Structures in Food: 1st Edition (Hardback) book cover

Polysaccharide Association Structures in Food

1st Edition

By Walter

CRC Press

352 pages

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Hardback: 9780824701642
pub: 1998-04-06
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Description

"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."

Reviews

". . .an excellent treatment of an important and interesting subject, well written and presented, and with technical content of a very high order. It deserves a place on the bookshelves of professionals involved in basic research, product development and quality assurance, and it would be a most useful reference text for senior tertiary students in food science and technology. Highly recommended. "

---Food Australia

Table of Contents

Origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures at pH 7; polysaccharide-metal interactions; rheology of structured polysaccharide food systems - starch and pectin.

About the Series

Food Science and Technology

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Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science