Polysaccharides In Food
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Polysaccharides In Food
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Author : J.M.V. Blanshard
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Polysaccharides In Food written by J.M.V. Blanshard and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
Polysaccharides in Food is a collection of papers that discusses concepts and advancements related to polysaccharides found in food products. The book is divided into five parts; Part I deals with topics such as the polysaccharides of the plant cell during growth; polysaccharide structure in solutions and gels; and the solvent interactions and solution behavior of carbohydrates. Part II covers the relationship of polysaccharides and enzymes and includes topics such as the enzymic degradation of starches; the hemicellulase group of enzymes; and pectic enzymes. Part III discusses the structure and physiochemical aspects of starch, as well as its use in food. Part IV tackles polysaccharides in food product development, and Part V deals with kinds of polysaccharides and the legislations concerning them. Part VI covers the importance of polysaccharides as the population's energy source as well as its health benefits. The text is recommended for food technicians, nutritionists, and organic chemists who would like to know more about the importance of polysaccharides in food and its future.
Food Polysaccharides And Their Applications
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Author : Alistair M. Stephen
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Food Polysaccharides And Their Applications written by Alistair M. Stephen and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
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,
Marine Polysaccharides
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Author : Vazhiyil Venugopal
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Marine Polysaccharides written by Vazhiyil Venugopal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish p
Polysaccharides
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Author : Noureddine Benkeblia
language : en
Publisher: CRC Press
Release Date : 2014-06-25
Polysaccharides written by Noureddine Benkeblia and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-25 with Medical categories.
This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent source of information for both professional and non-prof
Functional Food Carbohydrates
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Author : Costas G. Biliaderis
language : en
Publisher: CRC Press
Release Date : 2006-10-10
Functional Food Carbohydrates written by Costas G. Biliaderis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-10-10 with Technology & Engineering categories.
Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease. It provides the most up-to-date information available on the chemistry, physical properties, processing effects, production, and physiological function of these food constituents. The volume discusses the specific classes of carbohydrates in foods that seem to exert health-enhancing effects based on clinical and/or epidemiological studies and reviews the physiological and metabolic roles that different carbohydrates have in disease prevention and management, focusing on chronic diseases.
Complex Carbohydrates In Foods
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Author : Susan Sungsoo Cho
language : en
Publisher: CRC Press
Release Date : 1999-01-19
Complex Carbohydrates In Foods written by Susan Sungsoo Cho and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-01-19 with Technology & Engineering categories.
"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
Carbohydrates In Food
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Author : Ann-Charlotte Eliasson
language : en
Publisher: CRC Press
Release Date : 2006-03-27
Carbohydrates In Food written by Ann-Charlotte Eliasson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-03-27 with Technology & Engineering categories.
Continuing in the tradition of its well-received predecessor, Carbohydrates in Food, Second Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. The book combines the latest data on the analytical, physico-chemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physico-chemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food. Carbohydrates in Food, Second Edition is an important resource for anyone working with carbohydrates in food because it provides essential information on the chemical analysis and physico-chemical properties of carbohydrates and also illustrates how they can be used in product development to increase the health benefits for the public. This New Edition Includes: Updated information on nutritional aspects of mono- and disaccharides Analytical and functional aspects of gums/hydrocolloids Nutritional aspects of plant cell wall polysaccharides, gums, and hydrocolloids Analytical, physicochemical, and functional aspects of starch Revised and expanded reference lists
Polysaccharide Association Structures In Food
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Author : Walter
language : en
Publisher: CRC Press
Release Date : 1998-04-06
Polysaccharide Association Structures In Food written by Walter and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-04-06 with Technology & Engineering categories.
"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."
Polysaccharide Dispersions
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Author : Reginald H. Walter
language : en
Publisher: Academic Press
Release Date : 1997-12-10
Polysaccharide Dispersions written by Reginald H. Walter and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-12-10 with Technology & Engineering categories.
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. Contains fundamental principles, practical applications, and new discoveries regarding polysaccharides Presents material in a simple, easy to understand style Focuses exclusively on the food industry
Food Colloids
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Author : E. Dickinson
language : en
Publisher: Elsevier
Release Date : 1997-01-01
Food Colloids written by E. Dickinson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-01-01 with Technology & Engineering categories.
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.