Polysaccharide Association Structures in Food

Inbunden, Engelska, 1998

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"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

Utgivningsdatum1998-04-06
Mått152 x 229 x undefined mm
Vikt680 g
FormatInbunden
SpråkEngelska
SerieFood Science and Technology
Antal sidor352
FörlagTaylor & Francis Inc
ISBN9780824701642

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Tillverkningsteknik inom Naturvetenskap och teknik

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.

". . .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