Polysaccharide Association Structures in Food

ISBN-13: 9780824701642 / Angielski / Twarda / 1998 / 352 str.

Reginal H. Walter; Harry Walter

Opis

"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."

Recenzje

". . .an excellent treatment of an important and interesting subject, well written and presented, and with technical content of a very high order. It deserves a place on the bookshelves of professionals involved in basic research, product development and quality assurance, and it would be a most useful reference text for senior tertiary students in food science and technology. Highly recommended. "
---Food Australia

Spis treści

Origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures at pH 7; polysaccharide-metal interactions; rheology of structured polysaccharide food systems - starch and pectin.

O autorze

Reginald H. Walter