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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...
| Call Number: | Libro Electrónico |
|---|---|
| Main Author: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
San Diego :
Academic Press,
�1998.
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| Series: | Food science and technology international series.
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| Subjects: | |
| Online Access: | Texto completo |
Table of Contents:
- 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.