Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology) (Hardcover)

Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology) By Reginald H. Walter, Steve Taylor (Editor) Cover Image
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Description


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.


Product Details
ISBN: 9780127338651
ISBN-10: 0127338659
Publisher: Academic Press
Publication Date: October 15th, 1997
Pages: 236
Language: English
Series: Food Science and Technology
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