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Polysaccharide Dispersions
Chemistry and Technology in Food
1st Edition - October 15, 1997
Author: Reginald H. Walter
Editor: Steve Taylor
Language: English
Hardback ISBN:9780127338651
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eBook ISBN:9780080539232
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Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their…Read more
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Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background.
Contains fundamental principles, practical applications, and new discoveries regarding polysaccharides
Presents material in a simple, easy to understand style
Focuses exclusively on the food industry
Academic and industrial food scientists, food technologists, food engineers, food chemists, food processors and manufacturers
Origin and Characteristics of PolysaccharidesThe polysaccharide-Water InterfaceState-and Path-Dependent PropertiesConcentration Regimes and Mathematical ModelingAdditivity, Complementarity and SynergismThermal ProcessingIsolation, Purification and CharacterizationClassificationsSaccharides in Fat Replacement