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
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