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Explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food. This book also highlights their nutritional value and their technological characteristics. The chapters detail the source, biosynthesis, molecular structures, and physical properties of polysaccharides. 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

Author

Stephen, Alistair; Phillips, Glyn; Williams, Peter

Publisher

CRC Press LLC

Published

2006

Language

EN

ISBN

9781138034495