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33 490 Ft (31 895 Ft + 5% VAT)
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33 490 Ft
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Product details:
- Publisher Academic Press
- Date of Publication 10 December 1997
- ISBN 9780127338651
- Binding Hardback
- No. of pages236 pages
- Size 234x161 mm
- Weight 510 g
- Language English 0
Categories
Long 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.
MoreTable of Contents:
Origin and Characteristics of PolysaccharidesThe polysaccharide-Water InterfaceState-and Path-Dependent PropertiesConcentration Regimes and Mathematical ModelingAdditivity, Complementarity and SynergismThermal ProcessingIsolation, Purification and CharacterizationClassificationsSaccharides in Fat Replacement
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