Polysaccharide Dispersions: Chemistry and Technology in Food
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Polysaccharide Dispersions: Chemistry and Technology in Food

SKU: 9780127338651

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Additional information

Full Title

Polysaccharide Dispersions: Chemistry and Technology in Food
Author(s)

Walter, Reginald H.
Edition
ISBN

9780127338651, 9780080539232
Publisher

Academic Press
Format

PDF and EPUB

Description

Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background.

Key Features
* Contains fundamental principles, practical applications, and new discoveries regarding polysaccharides
* Presents material in a simple, easy to understand style
* Focuses exclusively on the food industry