Food polysaccharides and their applications
Author(s)
Bibliographic Information
Food polysaccharides and their applications
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 67）
Marcel Dekker, Inc., c1995
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
This work discusses the sources, identification, analysis, biosynthesis and practical applications of all polysaccharides important to the food industry, focusing on the complex interrelationships between the chemical structure and physical behavior of food polysaccharides. It covers individual polysaccharides in order of increasing molecular complexity.
Table of Contents
- Starch - Structure, Analysis and Application
- Modified Starches
- Starch Hydrolysates
- Cellulose and Cellulose Derivatives
- Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds
- Agars
- Gelling Carrageenans
- Alginates
- Pectins
- Bacterial Polysaccharides
- Gums and Mucilages
- Chitin and Chitosan
- Interactions in Mixed Polysaccharide Systems
- Emulsion Stabilization by Polysaccharides and Protein-Polysaccharide Complexes
- Polysaccharide Rheology and In-Mouth Perception
- Dietary Fibre
- A Practical Approach to Polysacchacharide Analysis
- Regulatory Aspects.
by "Nielsen BookData"