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Polysaccharide dispersions : chemistry and technology in food /
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 phenom...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press,
©1998.
|
| Colección: | Food science and technology international series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Walter, Reginald Henry, |d 1933- | |
| 245 | 1 | 0 | |a Polysaccharide dispersions : |b chemistry and technology in food / |c Reginald H. Walter. |
| 260 | |a San Diego : |b Academic Press, |c ©1998. | ||
| 300 | |a 1 online resource (xvii, 236 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 490 | 1 | |a Food science and technology international series | |
| 504 | |a Includes bibliographical references (pages 193-221) and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Origin and Characteristics of Polysaccharides. The polysaccharide-Water Interface. State-and Path-Dependent Properties. Concentration Regimes and Mathematical Modeling. Additivity, Complementarity and Synergism. Thermal Processing. Isolation, Purification and Characterization. Classifications. Saccharides in Fat Replacement. References. | |
| 520 | |a 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. Key Features * 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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| 650 | 7 | |a Polysaccharides |2 fast | |
| 650 | 7 | |a Polissacarídeos. |2 larpcal | |
| 650 | 7 | |a Tecnologia de alimentos. |2 larpcal | |
| 776 | 0 | 8 | |i Print version: |a Walter, Reginald Henry, 1933- |t Polysaccharide dispersions. |d San Diego : Academic Press, ©1998 |z 0127338659 |z 9780127338651 |w (DLC) 97074420 |w (OCoLC)38051323 |
| 830 | 0 | |a Food science and technology international series. | |
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