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This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and...

The numerous questions concerning structural organisation of starch granules, their behaviour in different thermodynamic conditions during biosynthesis and in different solvents at processing of both starch and starch containing raw material deserve furthe

Contains original reviews and research papers presented at the XV International Starch Convention, Moscow-Cracow, which was held in Moscow in June, 2007. This book features discussions on the biosynthesis, genetics, degradation, molecular structure of star

Polysaccharides, particularly starches, are common all over world. They are considered an important energy source and substitute of fossils including petrol because of their availability, biodegradability and versatility. Such anticipations generate intensive studies on structure, properties and novel ways of using polysaccharides- and starch-based materials. This book contains original reviews and research papers presented at the XVII International Starch Convention, Moscow-Cracow, which was held in Moscow in June, 2009.