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" Polysaccharide dispersions : "
Reginald H. Walter.
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BL
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| Record Number
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1032104
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b786474
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| Main Entry
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Walter, Reginald Henry,1933-
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| Title & Author
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Polysaccharide dispersions : : chemistry and technology in food /\ Reginald H. Walter.
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| Publication Statement
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San Diego :: Academic Press,, ©1998.
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| Series Statement
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Food science and technology international series
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| Page. NO
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1 online resource (xvii, 236 pages) :: illustrations.
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| ISBN
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0080539238
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: 9780080539232
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0127338659
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9780127338651
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| Bibliographies/Indexes
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Includes bibliographical references (pages 193-221) and index.
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| Contents
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Origin and Characteristics of Polysaccharides. The polysaccharide-Water Interface. State-and Path-Dependent Properties. Concentration Regimes and Mathematical Modeling. Additivity, Complementarity and Synergism. Thermal Processing. Isolation, Purification and Characterization. Classifications. Saccharides in Fat Replacement. References.
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| Abstract
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Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background. Key Features * Contains fundamental principles, practical applications, and new discoveries regarding polysaccharides * Presents material in a simple, easy to understand style * Focuses exclusively on the food industry.
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| Subject
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Food industry and trade.
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Polysaccharides.
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Food industry and trade.
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Polissacarídeos.
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Polysaccharides.
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TECHNOLOGY ENGINEERING-- Food Science.
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Tecnologia de alimentos.
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| Dewey Classification
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664
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| LC Classification
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TP453.P64W35 1998eb
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