Food Polysaccharides and Their Applications (Food Science and Technology)

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They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry.

This new edition covers the changes that are currently taking place in the knowledge and development of new polysaccharides and related derivatives.


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Each chapter is written by different authors, but they are uniform in quality, with negligible overlap, and are well referenced. This book has an impressively comprehensive scope regarding the subject of the title, and will be of use to both students and professionals in the area of food technology, nutritional science and biochemistry. Convert currency. Add to Basket.

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Carbohydrate Chemistry for Food Scientists

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Popular Features. New Releases. Food Polysaccharides and Their Applications. Description This work discusses the sources, identification, analysis, biosynthesis and practical applications of all polysaccharides important to the food industry, focusing on the complex interrelationships between the chemical structure and physical behavior of food polysaccharides. It covers individual polysaccharides in order of increasing molecular complexity.

Food Polysaccharides and Their Applications - Google книги

Product details Format Hardback pages Dimensions x x Other books in this series. Wine Science Ronald S Jackson. Add to basket. Introduction to Food Engineering Singh. Wine Tasting Ronald S. Postharvest Handling Wojciech J. Handbook of Brewing Graham G. Practical Food Rheology Ian T.



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