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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:
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This new edition covers the changes that are currently taking place in the knowledge and development of new polysaccharides and related derivatives. Each chapter is written by different authors, but they are uniform in quality, with negligible overlap, and are well referenced.
-Food and Nutrition Bulletin, Vol. 27, No. 4, 2006
In this ever-changing field of biochemistry, the analysis and evaluation of polysaccharide foodstuffs is of utmost importance, and this second edition has been updated to reflect recent developments and discoveries...This book has an impressively comprehensive scope regarding the subject of the title, and will be of use to both students and professionals in the area of food technology, nutritional science and biochemistry.
-Carbohydrate Polymers, 2007
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