Polysaccharide dispersions : chemistry and technology in food
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Reginald Henry Walter
- ناشر : San Diego : Academic Press
- چاپ و سال / کشور: 1998
- شابک / ISBN : 9780127338651
Description
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
Polysaccharides are the subject of heightened interest, and this book is a 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
