Food polysaccharides and their applications
"This comprehensive and thoroughly up-to-date reference discusses the sources, identification, analysis, biosynthesis, and practical applications of all polysaccharides important to the food industry - focusing on the complex interrelationships between the chemical structure and physical behavior of food polysaccharides." "Covering individual polysaccharides in the order of increasing molecular complexity, Food Polysaccharides and Their Applications describes the fundamental characteristics of polysaccharides, including their rheology, emulsification properties, and nutritional value...presents a unified scheme for the economic quantification of polysaccharide mixtures...examines the synergistic properties essential for developing stable and palatable food products...considers food safety regulations relevant to polysaccharides...emphasizes the modification of polysaccharides chemically or by the use of enzymes...and more." "Furnishing more than 2800 literature citations, allowing for further in-depth study of particular topics, Food Polysaccharides and Their Applications is an invaluable reference for composition, nutrition, and food engineers; carbohydrate, physical, and organic chemists and biochemists; food scientists and technologists; nutritionists; and upper-level undergraduate and graduate students in these disciplines."--BOOK JACKET
Print Book, English, 1995
Marcel Dekker, Inc., New York, 1995