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

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

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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
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    Table of Contents

    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

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