978-0-8247-5922-3
Food Polysaccharides and Their Applications
Edited by Alistair M. Stephen and Glyn O. Phillips
Editorial: CRC Press Fecha de publicación: 26/05/2006 Páginas: 752Formato: Hardback 254 x 178 mm
Updated to reflect recent developments, Food Polysaccharides and Their Applications, Second Edition presents a comprehensive overview of food polysaccharides. Chapters examine their source, biosynthesis, molecular structures, and physical properties in detail. 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.
•
Food Chemistry
Reference
Professional