Polysaccharide association structures in food
著者
書誌事項
Polysaccharide association structures in food
(Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 87)
M. Dekker, c1998
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."
目次
- Origin of polysaccharide supramolecular assemblies
- polysaccharide molecular structures
- gel formation and ultrastructure in food polysaccharides
- structures and phase transitions of starch polymers
- microcrystalline cellulose technology
- cyclodextrins
- starch-lipid interactions
- interactions in whey protein/polysaccharide mixtures at pH 7
- polysaccharide-metal interactions
- rheology of structured polysaccharide food systems - starch and pectin.
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