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

Name: Food Polysaccharides and Their Applications: 0 (Food Science and Technology)
Brand: CRC Press

Low Fat

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Description

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source, biosynthesis, molecular structures, and physical properties of polysaccharides. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry. What’s New in the Second Edition: Explains the preparation of new starch esters and improved techniques for the production of acid-converted and oxidized starches Details new information on the natural functions of cell wall polysaccharides of seeds in relation to their molecular structures, biosynthesis and enzymatic hydrolysis Presents additional references that include those relating to IR and NMR spectrometric methods of analysis

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 0824759222
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 26 May 2006
Listed Since: 13 February 2007

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

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