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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Easter School in Agricultural Science University of Nottingham
Otros Autores: Blanshard, J. M. V. (Editor ), Mitchell, J. R., Ph. D. (Editor )
Formato: Electrónico Congresos, conferencias eBook
Idioma:Inglés
Publicado: London ; Boston : Butterworths, 1979.
Temas:
Food > Polysaccharide content > Congresses.
Aliments > Teneur en polysaccharides > Congr�es.
COOKING > General.
Food > Polysaccharide content.
Polysaccharide
Lebensmittel
Proteinas.
Aliments.
Polysaccharides.
Congress
Conference papers and proceedings.
Actes de congr�es.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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

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