Food Polysaccharides and Their Applications By Alistair M. Stephen, Glyn O. Phillips

May 26, 2006 by CRC Press
Reference - 752 Pages - 231 B/W Illustrations

SPECIAL INDIAN REPRINT !

Features

Features the latest information on the nutritional value and disease-preventing properties of polysaccharides

Describes the sources, biosynthesis, molecular structure, and physical properties of food polysaccharides

Details individual food polysaccharides and classifies them according to molecular structure: native and modified starches and starch hydrolysates, and the major NSP

Summary

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

Introduction,
Alistair M. Stephen and Shirley C. Churms

Starch: Structure, Analysis, and Application,
Henry F. Zobel and Alistair M. Stephen

Modified Starches,
Otto B. Wurzburg

Starch Hydrolysates,
Paul H. Blanchard and Frances R. Katz

Cellulose and Cellulose Derivatives,
Donald G. Coffey, David A. Bell, and Alan Henderson

Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds, Michael J. Gidley and J.S. Grant Reid

Agars,
Norman F. Stanley

Gelling Carrageenans,
Lennart Piculell

Alginates,
Kurt Ingar Draget, Størker T. Moe, Gudmund Skjåk-Bræk, and Olav Smidsrød

Inulin,
Anne Franck

Pectins: Structure, Functionality, and Uses,
J.A. Lopes da Silva, and M.A. Rao

Bacterial Polysaccharides,
V.J. Morris

Gums and Mucilages,
Peter A. Williams, Glyn O. Phillips, Alistair M. Stephen, and Shirley C. Churms

Chitosans,
Kjell M. Vårum and Olav Smidsrød

Polysaccharides in Food Emulsions,
George A. van Aken

Polysaccharide Rheology and In-Mouth Perception,
K. Nishinari

Phase Behavior in Mixed Polysaccharide Systems,
Vladimir Tolstoguzov

Dietary Fiber,
Andrew Chesson

Genetic Engineering and Food Crops,
Jennifer A. Thomson

Detection and Determination of Polysaccharides in Foods,
Yolanda Brummer and Steve W. Cui Index