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Food Polysaccharides and Their Applications
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Food Polysaccharides and Their Applications Hardcover - 2006

by Alistair M. Stephen (Editor); Glyn O. Phillips (Editor)


From the publisher

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.

What's New in the Second Edition:

  • Explains the preparation of new starch esters and improved techniques for the production of acid-converted and oxidized starches
  • Details new information on the natural functions of cell wall polysaccharides of seeds in relation to their molecular structures, biosynthesis and enzymatic hydrolysis
  • Presents additional references that include those relating to IR and NMR spectrometric methods of analysis
  • First line

    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.

    Details

    • Title Food Polysaccharides and Their Applications
    • Author Alistair M. Stephen (Editor); Glyn O. Phillips (Editor)
    • Binding Hardcover
    • Edition 2nd edition
    • Pages 748
    • Volumes 1
    • Language ENG
    • Publisher CRC Press
    • Date May 26, 2006
    • Illustrated Yes
    • ISBN 9780824759223 / 0824759222
    • Weight 3.24 lbs (1.47 kg)
    • Dimensions 10.14 x 7.26 x 1.56 in (25.76 x 18.44 x 3.96 cm)
    • Library of Congress subjects Food - Polysaccharide content
    • Library of Congress Catalog Number 2005046735
    • Dewey Decimal Code 664

    Media reviews

    Citations

    • Scitech Book News, 09/01/2006, Page 159
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