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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 |
|---|---|
| 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 |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn890655778 | ||
| 003 | OCoLC | ||
| 005 | 20231120111724.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 140916s1979 enka ob 101 0 eng d | ||
| 040 | |a OPELS |b eng |e rda |e pn |c OPELS |d UIU |d N$T |d E7B |d YDXCP |d OCL |d OCLCQ |d UKAHL |d VLY |d OCLCO |d OCLCQ |d S2H |d OCLCO |d COM |d OCLCO |d OCLCQ | ||
| 019 | |a 1162323810 | ||
| 020 | |a 9781483100104 |q (electronic bk.) | ||
| 020 | |a 1483100103 |q (electronic bk.) | ||
| 020 | |z 9780408106184 | ||
| 020 | |z 0408106182 | ||
| 035 | |a (OCoLC)890655778 |z (OCoLC)1162323810 | ||
| 050 | 4 | |a TX553.P65 |b E27 1978eb | |
| 072 | 7 | |a CKB |x 000000 |2 bisacsh | |
| 082 | 0 | 4 | |a 641.1/3 |2 23 |
| 111 | 2 | |a Easter School in Agricultural Science |n (27th : |d 1978 : |c University of Nottingham) | |
| 245 | 1 | 0 | |a Polysaccharides in food / |c J.M.V. Blanshard, J.R. Mitchell. |
| 264 | 1 | |a London ; |a Boston : |b Butterworths, |c 1979. | |
| 300 | |a 1 online resource (368 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Papers presented at the 27th Easter School in Agriculture Science at the University of Nottingham in 1978. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Polysaccharides in Food; Copyright Page; Chapter 7. PECTIC ENZYMES; Part III: Starch in Food Processing; Table of Contents; Chapter 19. SOME ASPECTS OF FOOD LEGISLATION; Part I: Fundamental Aspects; Chapter 1. POLYSACCHARIDES OF THE PLANT CELL DURING ITS GROWTH; Introduction; The Endomembrane System and Polysaccharide Synthesis; Vesicle Fusion; Changes in Polysaccharide Synthesis During Cell Wall Development; Control of Polysaccharide Synthesis During Cell Wall Development; References; Chapter 2. POLYSACCHARIDE STRUCTURE AND CONFORMATION IN SOLUTIONS AND GELS; Levels of Structure | |
| 505 | 8 | |a Primary StructureSecondary Structure; Tertiary Structure; Quaternary Structure; References; Chapter 3. SOLVENT INTERACTIONS AND THE SOLUTION BEHAVIOUR OF CARBOHYDRATES; Introduction; Approaches to the Study of Solvent Effects on Carbohydrate Conformations and Equilibria; Sugar Solvation -- its Effects on Conformation; The Influence of Solvation on Sugar-Sugar Interactions in Solution -- the Functional State; Acknowledgements; References; Chapter 4. RHEOLOGY OF POLYSACCHARIDE SOLUTIONS AND GELS; Introduction; Dilute Solutions; Concentrated Solutions; Gels; Acknowledgements; References | |
| 505 | 8 | |a Part II: Polysaccharides and EnzymesChapter 5. THE ENZYMIC DEGRADATION OF STARCHES; Introduction; The Structure of Starch; Alpha-amylases and Related Enzymes; Intestinal Glucosidases; Physiological Aspects; References; Chapter 6. THE HEMICELLULASE GROUP OF ENZYMES; Introduction; Hemicelluloses in Foods and Their Roles; Occurrence of Hemicellulases; Mode of Action of the Various Hemicellulases; The L-arabinanases; The D-galactanases; The D-xylanases; References; Introduction; Pectic Substances and Pectic Enzymes; Commercial Pectinases; Assay Methods for Pectic Enzymes | |
| 505 | 8 | |a Preparation and Purification of Pectic EnzymesFunctions of Pectic Enzymes; Use of Commercial Pectinase Preparations; Analytical and Research Applications; References; Chapter 8. OBSERVATIONS ON THE STRUCTURE OF THE STARCH GRANULE; Introduction; The Starch Components; The Starch Granule; The Starch Granule in Baking; Acknowledgement; References; Chapter 9. PHYSICOCHEMICAL ASPECTS OF STARCH GELATINIZATION; Introduction; Equilibrium Aspects of Starch Gelatinization; Non-equilibrium Aspects of Starch Gelatinization; Acknowledgements; References | |
| 520 | |a 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. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Food |x Polysaccharide content |v Congresses. | |
| 650 | 0 | |a Food |x Polysaccharide content |x Congresses. | |
| 650 | 6 | |a Aliments |0 (CaQQLa)201-0060487 |x Teneur en polysaccharides |0 (CaQQLa)201-0060487 |x Congr�es. |0 (CaQQLa)201-0378208 | |
| 650 | 6 | |a Aliments |0 (CaQQLa)201-0060487 |x Teneur en polysaccharides |0 (CaQQLa)201-0060487 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a Food |x Polysaccharide content. |2 fast |0 (OCoLC)fst00930569 | |
| 650 | 7 | |a Polysaccharide |2 gnd |0 (DE-588)4131871-7 | |
| 650 | 7 | |a Lebensmittel |2 gnd |0 (DE-588)4034870-2 | |
| 650 | 7 | |a Proteinas. |2 larpcal | |
| 650 | 7 | |a Aliments. |2 ram | |
| 650 | 7 | |a Polysaccharides. |2 ram | |
| 655 | 2 | |a Congress |0 (DNLM)D016423 | |
| 655 | 7 | |a Conference papers and proceedings. |2 fast |0 (OCoLC)fst01423772 | |
| 655 | 7 | |a Conference papers and proceedings. |2 lcgft | |
| 655 | 7 | |a Actes de congr�es. |2 rvmgf |0 (CaQQLa)RVMGF-000001049 | |
| 700 | 1 | |a Blanshard, J. M. V., |e editor. | |
| 700 | 1 | |a Mitchell, J. R., |c Ph. D., |e editor. | |
| 776 | 0 | 8 | |i Print version: |a Easter School in Agricultural Science (27th : 1978 : University of Nottingham). |t Polysaccharides in food |z 0408106182 |w (DLC) 79040370 |w (OCoLC)5126054 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780408106184 |z Texto completo |