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

Food Polysaccharides and Their Applications (Food Science and Technology) PDF

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