Polysaccharide Association Structures in Food

AvReginald H. Walter

Inbunden, Engelska, 1998

Del i serien Food Science and Technology

5 162 kr

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Beskrivning

"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."

Produktinformation

Utgivningsdatum:1998-04-06
Mått:152 x 229 x 21 mm
Vikt:654 g
Format:Inbunden
Språk:Engelska
Serie:Food Science and Technology
Antal sidor:352
Förlag:Taylor & Francis Inc
ISBN:9780824701642

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Recensioner i media

". . .an excellent treatment of an important and interesting subject, well written and presented, and with technical content of a very high order. It deserves a place on the bookshelves of professionals involved in basic research, product development and quality assurance, and it would be a most useful reference text for senior tertiary students in food science and technology. Highly recommended. "---Food Australia

Innehållsförteckning

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.