Polysaccharide Dispersions - Softcover

Walter, Reginald H.

Softcover

ISBN 10: 0123996163 ISBN 13: 9780123996169

Publisher: Academic Press, 2013

Synopsis

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.

About this title

From the Back Cover:

Reams of theory regarding synthetic polymers have been generated in the past 50 years, but the role of polysaccharides has been neglected recently. 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.

About this edition

• Publisher: Academic Press
• Publication date: 2013
• ISBN 10: 0123996163
• ISBN 13: 9780123996169
• Binding: Paperback
• Number of pages: 260