Introduction. Starch: Structure, Analysis, and Application. Modified Starches. Starch Hydrolysates. Cellulose and Cellulose Derivatives. Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds. Agars. Gelling Carrageenans. Alginates. Inulin. Pectins: Structure, Functionality, and Uses. Bacterial Polysaccharides. Gums and Mucilages. Chitosans. Polysaccharides in Food Emulsions. Polysaccharide Rheology and In-Mouth Perception. Phase Behavior in Mixed Polysaccharide Systems. Dietary Fiber. Genetic Engineering and Food Crops. Detection and Determination of Polysaccharides in Foods. Index.
Glyn O. Phillips, Alistair M. Stephen
“This new edition covers the changes that are currently taking
place in the knowledge and development of new polysaccharides and
related derivatives. Each chapter is written by different authors,
but they are uniform in quality, with negligible overlap, and are
well referenced.”
—Food and Nutrition Bulletin, Vol. 27, No. 4, 2006
“Describes the sources, biosynthesis, molecular structures, and
physical properties of food polysaccharides, as well as their
production and use in food formulation and the effect of cooking on
their interactions with proteins, lipids, sugars, and metal ions.
Presents analytical methods and nutritional and ecological
considerations.”
— In Journal of Agricultural & food Chemistry (JAFC), July 2007
“In this ever-changing field of biochemistry, the analysis and
evaluation of polysaccharide foodstuffs is of utmost importance,
and this second edition has been updated to reflect recent
developments and discoveries…This book has an impressively
comprehensive scope regarding the subject of the title, and will be
of use to both students and professionals in the area of food
technology, nutritional science and biochemistry.”
—Carbohydrate Polymers, 2007"The editors carefully balance the
coverage of fundamental aspects and practical implications for the
food industry." – Cellulose Chemistry & Technology, Vol. 42, 2008
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