eBook - PDF
Polysaccharide Dispersions
Chemistry and Technology in Food
- 257 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
About this book
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
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Information
Table of contents
- Front Cover
- Polysaccharide Dispersions: Chemistry and Technology in Food
- Copyright Page
- Contents
- Preface
- Symbols and Abbreviations
- Chapter 1. Origin and Characteristics of Polysaccharides
- Chapter 2. The Polysaccharide– Water Interface
- Chapter 3. State- and Path-Dependent Properties
- Chapter 4. Concentration Regimes and Mathematical Modeling
- Chapter 5. Additivity, Complementarity, and Synergism
- Chapter 6. Thermal Processing
- Chapter 7. Isolation, Purification, and Characterization
- Chapter 8. Classifications
- Chapter 9. Saccharides in Fat Replacement
- Appendices
- References
- Index
- Food Science and Technology
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Yes, you can access Polysaccharide Dispersions by Reginald H. Walter, Steve Taylor in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.