عنوان

Polysaccharide dispersions :

(Number (ISBN

0080539238

(Number (ISBN

9780080539232

Erroneous ISBN

0127338659

Erroneous ISBN

9780127338651

Number

b786474

Title Proper

Polysaccharide dispersions :

General Material Designation

[Book]

Other Title Information

chemistry and technology in food /

First Statement of Responsibility

Reginald H. Walter.

Place of Publication, Distribution, etc.

San Diego :

Name of Publisher, Distributor, etc.

Academic Press,

Date of Publication, Distribution, etc.

©1998.

Specific Material Designation and Extent of Item

1 online resource (xvii, 236 pages) :

Other Physical Details

illustrations.

Series Title

Food science and technology international series

Text of Note

Includes bibliographical references (pages 193-221) and index.

Text of Note

Origin and Characteristics of Polysaccharides. The polysaccharide-Water Interface. State-and Path-Dependent Properties. Concentration Regimes and Mathematical Modeling. Additivity, Complementarity and Synergism. Thermal Processing. Isolation, Purification and Characterization. Classifications. Saccharides in Fat Replacement. References.

0

Text of Note

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.

Source for Acquisition/Subscription Address

Elsevier Science & Technology

Stock Number

78005:78005

Title

Polysaccharide dispersions.

International Standard Book Number

9780127338651

Food industry and trade.

Polysaccharides.

Food industry and trade.

Polissacarídeos.

Polysaccharides.

TECHNOLOGY & ENGINEERING-- Food Science.

Tecnologia de alimentos.

Q000

TEC-- 012000

Number

Edition

Class number

Book number

Walter, Reginald Henry,1933-

Date of Transaction

20201207001527.0

Cataloguing Rules (Descriptive Conventions))

pn

Electronic name

[Book]

Y