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Food Polysaccharides and Their Applications, Second Edition (Food Science and Technology)

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Published by CRC .
Written in English

Subjects:

  • Dietetics & nutrition,
  • Technology,
  • Food Science,
  • Technology & Industrial Arts,
  • Science/Mathematics,
  • Technology / Food Industry & Science,
  • Food,
  • Polysaccharide content

Book details:

Edition Notes

ContributionsAlistair M. Stephen (Editor), Glyn O. Phillips (Editor), Peter A. Williams (Editor)
The Physical Object
FormatHardcover
Number of Pages733
ID Numbers
Open LibraryOL8125858M
ISBN 100824759222
ISBN 109780824759223

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Ten years after the publication of Food Polysaccharides and Their Applications, a second edition, revised and expanded, has been assembled with the purpose of bringing a modern view of this fascinating and important subject to chemists, food scientists, and interested. 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. Food Polysaccharides and Their Applications Second Edition.   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 .

Food Polysaccharides and Their Applications, Second Edition (Food Science and Technology) Stephen, Alistair M. (Editor)/ Phillips, Glyn O. (Editor)/ Lewis, Betty A./ Williams, Peter A. (Editor) Published by Marcel Dekker Inc (). This volume Food Polysaccharides and Their Applications in the Food Science and Technology series of monographs, textbooks and reference books, sets out to provide a comprehensive reference work on the sources, types, modification, properties, characterisation, and regulatory aspects of the polysaccharides used by the food industry. Food Polysaccharides and Their Applications. Food Polysaccharides and Their Applications. DOI link for Food Polysaccharides and Their Applications. Food Polysaccharides and Their Applications book. Edited By Alistair M. Stephen, Glyn O. Phillips. Edition 2nd Edition. First Published eBook Published 19 April Cited by: 5. 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 polysaccharides consumed as food, highlighting their nutritional value and their technological characteristics.

Food Polysaccharides and Their Applications Second edition edited by Alastair M. Stephen. Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharides consumed as food, highlighting their nutritional value and their technological characteristics. Food Polysaccharides and Their Applications Volume 67 of Food science and technology, ISSN Volume 1 of Food science and technology: a series of monographs: Editor: Alistair M. Stephen: Edition: illustrated: Publisher: CRC Press, ISBN: , Length: pages: Subjects. A survey of polysaccharide products as surgical auxiliaries is centered on their application as plasma expanders, as internal surgical dressings, and as external aids (glove powders). Finally, the need for further progress in polysaccharide chemistry is stressed as a prerequisite for finding and realizing new applications in restoring human health.   This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for .