Stephen / Phillips Food Polysaccharides and Their Applications

2. Auflage 2010
ISBN: 978-1-4200-1516-4
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 752 Seiten

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 in the Second Edition: - Explains the preparation of new starch esters and improved techniques for the production of acid-converted and oxidized starches

- Details new information on the natural functions of cell wall polysaccharides of seeds in relation to their molecular structures, biosynthesis and enzymatic hydrolysis

- Presents additional references that include those relating to IR and NMR spectrometric methods of analysis

Zielgruppe

Food scientists and technologists, nutritional scientists, food chemists, chemists, biochemists, and students in these areas

Autoren/Hrsg.

Stephen, Alistair M.

Phillips, Glyn O.

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

Introduction, Alistair M. Stephen and Shirley C. Churms
Starch: Structure, Analysis, and Application, Henry F. Zobel and Alistair M. Stephen
Modified Starches, Otto B. Wurzburg
Starch Hydrolysates, Paul H. Blanchard and Frances R. Katz
Cellulose and Cellulose Derivatives, Donald G. Coffey, David A. Bell, and Alan Henderson
Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds, Michael J. Gidley and J.S. Grant Reid
Agars, Norman F. Stanley
Gelling Carrageenans, Lennart Piculell
Alginates, Kurt Ingar Draget, Størker T. Moe, Gudmund Skjåk-Bræk, and Olav Smidsrød
Inulin, Anne Franck
Pectins: Structure, Functionality, and Uses, J.A. Lopes da Silva, and M.A. Rao
Bacterial Polysaccharides, V.J. Morris
Gums and Mucilages, Peter A. Williams, Glyn O. Phillips, Alistair M. Stephen, and Shirley C. Churms
Chitosans, Kjell M. Vårum and Olav Smidsrød
Polysaccharides in Food Emulsions, George A. van Aken
Polysaccharide Rheology and In-Mouth Perception, K. Nishinari
Phase Behavior in Mixed Polysaccharide Systems, Vladimir Tolstoguzov
Dietary Fiber, Andrew Chesson
Genetic Engineering and Food Crops, Jennifer A. Thomson
Detection and Determination of Polysaccharides in Foods, Yolanda Brummer and Steve W. Cui Index