POLYSACCHARIDE ASSOCIATION STRUCTURES IN FOOD by Reginald H. Walter ( 9780824701642 )

Item Details

Title:

POLYSACCHARIDE ASSOCIATION STRUCTURES IN FOOD

By:

Reginald H. Walter

Format:

Hardback

List price:

£260.00

Our price:

£234.00

Discount:

10% off

You save:

£26.00

ISBN 10:

082470164X

ISBN 13:

9780824701642

Availability:

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Stock:

Currently 0 available

Publisher:

TAYLOR & FRANCIS INC

Pub. date:

1 April, 1998

Series:

Food Science and Technology

Pages:

352

Description:

Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. This title covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; and gel formation and ultrastructure in food polysaccharides.

Synopsis:

"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."

Illustrations:

illustrations

Publication:

Imprint:

Marcel Dekker Inc

Returns:

Returnable

Some other items by this author:

POLYSACCHARIDE DISPERSIONS (HB)

THE CHEMISTRY AND TECHNOLOGY OF PECTIN (HB)