chapter 1 Introduction -- chapter 2 Starch: Structure, Analysis, and Application -- chapter 3 Modified Starches -- chapter 4 Starch Hydrolysates -- chapter 5 Cellulose and Cellulose Derivatives -- chapter 6 Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds -- chapter 7 Agars -- chapter 8 Gelling Carrageenans -- chapter 9 Alginates -- chapter 10 Inulin -- chapter 11 Pectins: Structure, Functionality, and Uses -- chapter 12 Bacterial Polysaccharides -- chapter 13 Gums and Mucilages -- chapter 14 Chitosans -- chapter 15 Polysaccharides in Food Emulsions -- chapter 16 Polysaccharide Rheology and In-Mouth Perception -- chapter 17 Phase Behavior in Mixed Polysaccharide Systems -- chapter 18 Dietary Fiber -- chapter 19 Genetic Engineering and Food Crops -- chapter 20 Detection and Determination of Polysaccharides in Foods.