Food Polysaccharides and Their Applications
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. Chapter...
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| Other Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida
CRC Taylor & Francis Group
2006
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| Edition: | Second Edition |
| Series: | Food science and technology (Taylor & Francis)
160 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 090 | 0 | 0 | |a TX553.P65 |b F66 2006 |
| 245 | 0 | 0 | |a Food Polysaccharides and Their Applications |c edited by Alistair M. Stephen, Glyn O. Phillips, Peter A. Williams |
| 250 | # | # | |a Second Edition |
| 264 | # | 1 | |a Boca Raton, Florida |b CRC Taylor & Francis Group |c 2006 |
| 264 | # | 4 | |c ©2006 |
| 300 | # | # | |a 733 pages |b illustrations |c 26 cm |
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| 490 | 1 | # | |a Food science and technology |v 160 |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a 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 |
| 650 | # | 0 | |a Food |
| 650 | # | 0 | |a Polysaccharides |
| 700 | 1 | # | |a Stephen, Alistair M. |d 1922- |e edited |
| 700 | 1 | # | |a Williams, Peter A. |e edited |
| 700 | 1 | # | |a Phillips, Glyn O. |e edited |
| 830 | # | 1 | |a Food science and technology (Taylor & Francis) |v 160 |
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Polysaccharide shapes