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Polysaccharides in food /
Polysaccharides in Food is a collection of papers that discusses concepts and advancements related to polysaccharides found in food products. The book is divided into five parts; Part I deals with topics such as the polysaccharides of the plant cell during growth; polysaccharide structure in solutio...
| Clasificación: | Libro Electrónico |
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| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
London ; Boston :
Butterworths,
1979.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | Polysaccharides in Food is a collection of papers that discusses concepts and advancements related to polysaccharides found in food products. The book is divided into five parts; Part I deals with topics such as the polysaccharides of the plant cell during growth; polysaccharide structure in solutions and gels; and the solvent interactions and solution behavior of carbohydrates. Part II covers the relationship of polysaccharides and enzymes and includes topics such as the enzymic degradation of starches; the hemicellulase group of enzymes; and pectic enzymes. Part III discusses the structure a. |
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| Notas: | Papers presented at the 27th Easter School in Agriculture Science at the University of Nottingham in 1978. |
| Descripción Física: | 1 online resource (368 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781483100104 1483100103 |