Glyn O. Phillips, Alistair M. Stephen

“This new edition covers the changes that are currently taking place in the knowledge and development of new polysaccharides and related derivatives. Each chapter is written by different authors, but they are uniform in quality, with negligible overlap, and are well referenced.” —Food and Nutrition Bulletin, Vol. 27, No. 4, 2006 “Describes the sources, biosynthesis, molecular structures, and physical properties of food polysaccharides, as well as their production and use in food formulation and the effect of cooking on their interactions with proteins, lipids, sugars, and metal ions. Presents analytical methods and nutritional and ecological considerations.” — In Journal of Agricultural & food Chemistry (JAFC), July 2007 “In this ever-changing field of biochemistry, the analysis and evaluation of polysaccharide foodstuffs is of utmost importance, and this second edition has been updated to reflect recent developments and discoveries…This book has an impressively comprehensive scope regarding the subject of the title, and will be of use to both students and professionals in the area of food technology, nutritional science and biochemistry.” —Carbohydrate Polymers, 2007"The editors carefully balance the coverage of fundamental aspects and practical implications for the food industry." – Cellulose Chemistry & Technology, Vol. 42, 2008

• Introduction. 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. Inulin. Pectins: Structure, Functionality, and Uses. Bacterial Polysaccharides. Gums and Mucilages. Chitosans. Polysaccharides in Food Emulsions. Polysaccharide Rheology and In-Mouth Perception. Phase Behavior in Mixed Polysaccharide Systems. Dietary Fiber. Genetic Engineering and Food Crops. Detection and Determination of Polysaccharides in Foods. Index.

Glyn O. Phillips, Alistair M. Stephen

“This new edition covers the changes that are currently taking place in the knowledge and development of new polysaccharides and related derivatives. Each chapter is written by different authors, but they are uniform in quality, with negligible overlap, and are well referenced.” —Food and Nutrition Bulletin, Vol. 27, No. 4, 2006 “Describes the sources, biosynthesis, molecular structures, and physical properties of food polysaccharides, as well as their production and use in food formulation and the effect of cooking on their interactions with proteins, lipids, sugars, and metal ions. Presents analytical methods and nutritional and ecological considerations.” — In Journal of Agricultural & food Chemistry (JAFC), July 2007 “In this ever-changing field of biochemistry, the analysis and evaluation of polysaccharide foodstuffs is of utmost importance, and this second edition has been updated to reflect recent developments and discoveries…This book has an impressively comprehensive scope regarding the subject of the title, and will be of use to both students and professionals in the area of food technology, nutritional science and biochemistry.” —Carbohydrate Polymers, 2007"The editors carefully balance the coverage of fundamental aspects and practical implications for the food industry." – Cellulose Chemistry & Technology, Vol. 42, 2008

• Introduction. 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. Inulin. Pectins: Structure, Functionality, and Uses. Bacterial Polysaccharides. Gums and Mucilages. Chitosans. Polysaccharides in Food Emulsions. Polysaccharide Rheology and In-Mouth Perception. Phase Behavior in Mixed Polysaccharide Systems. Dietary Fiber. Genetic Engineering and Food Crops. Detection and Determination of Polysaccharides in Foods. Index.

Glyn O. Phillips, Alistair M. Stephen

“This new edition covers the changes that are currently taking place in the knowledge and development of new polysaccharides and related derivatives. Each chapter is written by different authors, but they are uniform in quality, with negligible overlap, and are well referenced.” —Food and Nutrition Bulletin, Vol. 27, No. 4, 2006 “Describes the sources, biosynthesis, molecular structures, and physical properties of food polysaccharides, as well as their production and use in food formulation and the effect of cooking on their interactions with proteins, lipids, sugars, and metal ions. Presents analytical methods and nutritional and ecological considerations.” — In Journal of Agricultural & food Chemistry (JAFC), July 2007 “In this ever-changing field of biochemistry, the analysis and evaluation of polysaccharide foodstuffs is of utmost importance, and this second edition has been updated to reflect recent developments and discoveries…This book has an impressively comprehensive scope regarding the subject of the title, and will be of use to both students and professionals in the area of food technology, nutritional science and biochemistry.” —Carbohydrate Polymers, 2007"The editors carefully balance the coverage of fundamental aspects and practical implications for the food industry." – Cellulose Chemistry & Technology, Vol. 42, 2008

• Introduction. 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. Inulin. Pectins: Structure, Functionality, and Uses. Bacterial Polysaccharides. Gums and Mucilages. Chitosans. Polysaccharides in Food Emulsions. Polysaccharide Rheology and In-Mouth Perception. Phase Behavior in Mixed Polysaccharide Systems. Dietary Fiber. Genetic Engineering and Food Crops. Detection and Determination of Polysaccharides in Foods. Index.