Polysaccharide Association Structures in Food: 87 (Food Science and Technology) - Image 1

Price loading...

CRC Press Polysaccharide Association Structures in Food: 87 (Food Science and Technology)

Name: Polysaccharide Association Structures in Food: 87 (Food Science and Technology)
Brand: CRC Press

Cheese & Dairy

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

Description

"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."

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 082470164X
Category: Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain: Amazon UK
Release Date: 06 April 1998
Listed Since: 10 February 2007

Barcode

No barcode data available

CRC Press Polysaccharide Association Structures in Food: 87 (Food Science and Technology)

Price History & Forecast

No Price Data Available

Price Distribution

Description

Product Specifications

Barcode

Similar Products You Might Like

Food Polysaccharides and Their Applications: 0 (Food Science and Technology)

Food Carbohydrates: Chemistry, Physical Properties, and Applications

Food Proteins and Their Applications: 80 (Food Science and Technology)

Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions

Physical Chemistry of Foods (Food Science and Technology)

Polysaccharides: Structural Diversity and Functional Versatility, Second Edition

Chemistry of Polysaccharides

Starch: Chemistry and Technology (Food Science and Technology)

Novel Physical Processing of Starch-Based Products: Strategy for Structure Control

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Starches: Characterization, Properties, and Applications

Polysaccharides: Natural Fibers in Food and Nutrition

Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality

Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications

Complex Carbohydrates in Foods (Food Science and Technology)

Starches for Food Application: Chemical, Technological and Health Properties

Chemical and Functional Properties of Food Saccharides: 5 (Chemical and Functional Properties of Food Components Series)

Structured Foods

Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications

CRC Press - Marine Polysaccharides: Food Applications Book

Food Structure and Functionality

Food Proteins and Their Applications (Food Science and Technology)

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Protein Functionality in Food Systems: 9 (IFT Basic Symposium)