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Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology) (in English)
Reginald H. Walter (Author)
·
Academic Press
· Hardcover
Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology) (in English) - Reginald H. Walter
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Synopsis "Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology) (in English)"
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 polysaccharidesPresents material in a simple, easy to understand styleFocuses exclusively on the food industry
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
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