Polysaccharides in Food
By J. M. V. Blanshard and J. R. Mitchell
()
About this ebook
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.
Related to Polysaccharides in Food
Related ebooks
Plant Proteins: Easter School in Agricultural Science Rating: 0 out of 5 stars0 ratingsProtein Deposition in Animals: Proceedings of Previous Easter Schools in Agricultural Science Rating: 0 out of 5 stars0 ratingsAntibiotics and Antibiosis in Agriculture Rating: 1 out of 5 stars1/5Control of Pig Reproduction Rating: 0 out of 5 stars0 ratingsNutrition and Lactation in the Dairy Cow Rating: 5 out of 5 stars5/5Fruit and Vegetables Rating: 3 out of 5 stars3/5Control of Ovulation Rating: 1 out of 5 stars1/5Energy Metabolism: Proceedings of the Eighth Symposium on Energy Metabolism Held at Churchill College, Cambridge, September, 1979 Rating: 0 out of 5 stars0 ratingsFeed Energy Sources for Livestock Rating: 0 out of 5 stars0 ratingsGrowth in Animals: Studies in the Agricultural and Food Sciences Rating: 0 out of 5 stars0 ratingsManipulation of Flowering: Proceedings of Previous Easter Schools in Agricultural Science Rating: 0 out of 5 stars0 ratingsWater Relations of Foods: Proceedings of an International Symposium held in Glasgow, September 1974 Rating: 0 out of 5 stars0 ratingsMineral Nutrition of Fruit Trees: Studies in the Agricultural and Food Sciences Rating: 0 out of 5 stars0 ratingsLipids in Cereal Technology Rating: 5 out of 5 stars5/5Heat Loss from Animals and Man: Assessment and Control Rating: 0 out of 5 stars0 ratingsManipulation of Fruiting Rating: 0 out of 5 stars0 ratingsRole of the Gut Flora in Toxicity and Cancer Rating: 0 out of 5 stars0 ratingsMeat Rating: 0 out of 5 stars0 ratingsEthylene and Plant Development Rating: 0 out of 5 stars0 ratingsRecent Developments in Pig Nutrition Rating: 0 out of 5 stars0 ratingsRecent Developments in Poultry Nutrition Rating: 5 out of 5 stars5/5Recent Developments in Ruminant Nutrition – 2 Rating: 0 out of 5 stars0 ratingsCarotenoid Chemistry and Biochemistry: Proceedings of the 6th International Symposium on Carotenoids, Liverpool, UK, 26-31 July 1981 Rating: 0 out of 5 stars0 ratingsPhysiological Processes Limiting Plant Productivity Rating: 0 out of 5 stars0 ratingsCarotenoids Other Than Vitamin A — III: Third International Symposium on Carotenoids Other Than Vitamin A Rating: 0 out of 5 stars0 ratingsMetabolic Aspects of Food Safety Rating: 0 out of 5 stars0 ratingsControl and Manipulation of Animal Growth: Proceedings of Previous Easter Schools in Agricultural Science Rating: 0 out of 5 stars0 ratingsPlant Biochemistry Rating: 0 out of 5 stars0 ratingsTomatoes Rating: 0 out of 5 stars0 ratings
Food Science For You
Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsBaked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5An Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsBread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Butchery and Sausage-Making For Dummies Rating: 0 out of 5 stars0 ratingsSwindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Operating the Food Truck Business with the Right Ingredients: Food Truck Business and Restaurants, #4 Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsBakery Products Science and Technology Rating: 5 out of 5 stars5/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsWild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsIntroduction to the Chemistry of Food Rating: 5 out of 5 stars5/5Enzymes: Biochemistry, Biotechnology, Clinical Chemistry Rating: 4 out of 5 stars4/5The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases: Bioactive Food in Chronic Disease States Rating: 0 out of 5 stars0 ratingsTomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit Rating: 4 out of 5 stars4/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsThe Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsThe American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5
Reviews for Polysaccharides in Food
0 ratings0 reviews