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Food Polysaccharides and Their Applications / Edition 2

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ISBN-10:: 0824759222
ISBN-13:: 9780824759223
Pub. Date:: 05/26/2006
Publisher:: Taylor & Francis

ISBN-10:: 0824759222
ISBN-13:: 9780824759223
Pub. Date:: 05/26/2006
Publisher:: Taylor & Francis

Food Polysaccharides and Their Applications / Edition 2

Hardcover

$350.00

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Overview

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics.

Chapters in this new edition detail the source, biosynthesis, molecular structures, and physical properties of polysaccharides. 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.

What’s New in the Second Edition:

Explains the preparation of new starch esters and improved techniques for the production of acid-converted and oxidized starches

Details new information on the natural functions of cell wall polysaccharides of seeds in relation to their molecular structures, biosynthesis and enzymatic hydrolysis

Presents additional references that include those relating to IR and NMR spectrometric methods of analysis

Product Details

ISBN-13:	9780824759223
Publisher:	Taylor & Francis
Publication date:	05/26/2006
Series:	Food Science and Technology Ser.
Edition description:	REV
Pages:	748
Product dimensions:	7.00(w) x 10.00(h) x (d)

About the Author

Glyn O. Phillips, Alistair M. Stephen

Introduction. Starch: Structure, Analysis, and Application. Modified Starches. Starch Hydrolysates. Cellulose and Cellulose Derivatives. Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds. Agars. Gelling Carrageenans. Alginates. Inulin. Pectins: Structure, Functionality, and Uses. Bacterial Polysaccharides. Gums and Mucilages. Chitosans. Polysaccharides in Food Emulsions. Polysaccharide Rheology and In-Mouth Perception. Phase Behavior in Mixed Polysaccharide Systems. Dietary Fiber. Genetic Engineering and Food Crops. Detection and Determination of Polysaccharides in Foods. Index.

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Editorial Reviews

This new edition covers the changes that are currently taking place in the knowledge and development of new polysaccharides and related derivatives. Each chapter is written by different authors, but they are uniform in quality, with negligible overlap, and are well referenced.”
—Food and Nutrition Bulletin, Vol. 27, No. 4, 2006
“Describes the sources, biosynthesis, molecular structures, and physical properties of food polysaccharides, as well as their production and use in food formulation and the effect of cooking on their interactions with proteins, lipids, sugars, and metal ions. Presents analytical methods and nutritional and ecological considerations.”
— In Journal of Agricultural & food Chemistry (JAFC), July 2007
“In this ever-changing field of biochemistry, the analysis and evaluation of polysaccharide foodstuffs is of utmost importance, and this second edition has been updated to reflect recent developments and discoveries…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.”
—Carbohydrate Polymers, 2007

"The editors carefully balance the coverage of fundamental aspects and practical implications for the food industry."

– Cellulose Chemistry & Technology, Vol. 42, 2008

From the Publisher

...offers thorough, scholarly coverage...The book is excellent... "The editor has assembled an impressive group to author chapters relevant to their respective areas of expertise...this volume contains information that is not found in other books on this subject... "...a useful addition to personal, university, corporate, institute and agency libraries...provides a contemporary discussion of the principles and concepts relating food polysaccharide structure to physical properties of their solutions and gels.

Trends in Food Science & Technology

...an excellent compendium of literature, past and present, on various aspects of Food Polysaccharides...it is presented in 19 individual chapters, written by several authoritative researchers in the area of carbohydrates.

Journal of Food Science and Technology

A comprehensive reference book on the sources, identification, analysis, biosynthesis and practical applications of all polysaccharides used in the food industry.

Food Trade Review

A comprehensive reference on food polysaccharides, describing their molecular structures and physical properties; production and uses in food formulations, indicating how chemical and physical properties relate to texture and functionality; the effects of cooking and interactions between food polysaccharides and proteins, lipids, sugars, and metal ions; analytical methods for food polysaccharides, including identification and quantitative determination; and legislation controlling the use of these substances in food. For food scientists and technologists, polysaccharide chemists and biochemists, and students. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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Food Polysaccharides and Their Applications / Edition 2

Food Polysaccharides and Their Applications / Edition 2

Hardcover

Overview

Product Details

About the Author

Table of Contents

Customer Reviews

Overview

Product Details

About the Author

Table of Contents

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Customer Reviews