Polysaccharide association structures in food

著者

• Walter, Reginald H.

書誌事項

Polysaccharide association structures in food

edited by Reginald H. Walter

（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 87）

M. Dekker, c1998

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.

「Nielsen BookData」 より

• NII書誌ID(NCID): BA36042968
• ISBN:
  • 082470164X
• LCCN: 98002762
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: New York
• ページ数/冊数: viii, 337 p.
• 大きさ: 24 cm
• 分類:
  • LCC : TP248.65.P64
  • DC21 : 664
• 件名:
  • LCSH : Polysaccharides
  • LCSH : Macromolecules
  • LCSH : Food industry and trade
• 親書誌ID:
  • BA0033737X