Title:
Food polysaccharides and their applications
Author:
Stephen, Alistair M., 1922-
ISBN:
9781420015164
Edition:
Second edition.
Physical Description:
1 online resource (733 pages).
Series:
Food science and technology
Food science and technology (Taylor & Francis)
Contents:
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.
Subject Term:
Electronic Access:
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Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 545823-1001 | TX553 .P65 F66 2006 | Searching... | Searching... |