Food Polysaccharides and Their Applications, Second Edition (Food Science and Technology)
Contributors: Alistair M. Stephen (Editor); Glyn O. Phillips (Editor); Peter A. Williams (Editor)
Edition: 2 edition
Publisher: CRC
Published: May 26, 2006
Language: eng
Format: Hardcover
Number of pages: 733
ISBN-13: 9780824759223
Subjects: Dietetics & nutrition; Technology; Food Science; Technology & Industrial Arts; Science/Mathematics; Technology / Food Industry & Science; Food; Polysaccharide content
First sentence: The aims of this volume on food polysaccharides are to describe (a) their molecular structures and physical properties, (b) their production and uses in food formulations, indicating how chemical and physical properties relate to texture and functionality, (c) the effects of cooking and interactions between food polysaccharides and proteins, lipids, sugars, and metal ions, (d) analytical methods for food polysaccharides, including identification and quantitative determination, and (e) legislation controlling the use of these substances in food.