Can I read Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology) on EtoBox?

Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology) by Reginald H. Walter, Reginald Henry Walter, Walter, Reginald H. is a book available to read on EtoBox.

What is Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology) about?

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 Polysaccharides are a class of biopolymers constituted with simple sugar monomers.

Author

Reginald H. Walter, Reginald Henry Walter, Walter, Reginald H.

Publisher

Academic Press, Incorporated

Published

1998

Language

EN

ISBN

9780080539232

Subjects

Science, Technology, Engineering