num_pages: 748
description: Comprehensive in scope Food Polysaccharides and Their Applications Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source biosynthesis molecular structures and physical properties of polysaccharides. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins lipids sugars and metal ions; analytical methods including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry. Whats New in the Second 
language: English
title: Food Polysaccharides and Their Applications
publisher: CRC Press