Food Polysaccharides and Their Applications Food Science and Technology 2nd Edition by Alistair M Stephen , Glyn O Phillips ISBN 0824759222 978-0824759223

Food Polysaccharides and Their Applications Food Science and Technology 2nd Edition by Alistair M Stephen , Glyn O Phillips – Ebook PDF Instant Download/Delivery: 0824759222, 978-0824759223
Full download Food Polysaccharides and Their Applications Food Science and Technology 2nd Edition after payment

Product details: 

ISBN 10: 0824759222 

ISBN 13: 978-0824759223

Author: Alistair M Stephen , Glyn O Phillips

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

Table of contents: 

Introduction, Alistair M. Stephen and Shirley C. Churms
Starch: Structure, Analysis, and Application, Henry F. Zobel and Alistair M. Stephen
Modified Starches, Otto B. Wurzburg
Starch Hydrolysates, Paul H. Blanchard and Frances R. Katz
Cellulose and Cellulose Derivatives, Donald G. Coffey, David A. Bell, and Alan Henderson
Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds, Michael J. Gidley and J.S. Grant Reid
Agars, Norman F. Stanley
Gelling Carrageenans, Lennart Piculell
Alginates, Kurt Ingar Draget, Størker T. Moe, Gudmund Skjåk-Bræk, and Olav Smidsrød
Inulin, Anne Franck
Pectins: Structure, Functionality, and Uses, J.A. Lopes da Silva, and M.A. Rao
Bacterial Polysaccharides, V.J. Morris
Gums and Mucilages, Peter A. Williams, Glyn O. Phillips, Alistair M. Stephen, and Shirley C. Churms
Chitosans, Kjell M. Vårum and Olav Smidsrød
Polysaccharides in Food Emulsions, George A. van Aken
Polysaccharide Rheology and In-Mouth Perception, K. Nishinari
Phase Behavior in Mixed Polysaccharide Systems, Vladimir Tolstoguzov
Dietary Fiber, Andrew Chesson
Genetic Engineering and Food Crops, Jennifer A. Thomson
Detection and Determination of Polysaccharides in Foods, Yolanda Brummer and Steve W. Cui Index

People also search for:

food polysaccharides and their applications pdf

what are polysaccharides give an example

polysaccharides are found in what foods

different uses for polysaccharides in food preparation

Tags: Alistair M Stephen, Glyn O Phillips, Food Polysaccharides, Their Applications