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Polysaccharide Association Structures In Food
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Book Synopsis Polysaccharide Association Structures in Food by : Reginald H. Walter
Download or read book Polysaccharide Association Structures in Food written by Reginald H. Walter and published by CRC Press. This book was released on 1998-04-06 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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 trans
Book Synopsis Polysaccharide Association Structures in Food by : Walter
Download or read book Polysaccharide Association Structures in Food written by Walter and published by CRC Press. This book was released on 1998-04-06 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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."
Book Synopsis Polysaccharides in Food by : J.M.V. Blanshard
Download or read book Polysaccharides in Food written by J.M.V. Blanshard and published by Elsevier. This book was released on 2013-10-22 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Gums and Stabilisers for the Food Industry 10 by : Peter A. Williams
Download or read book Gums and Stabilisers for the Food Industry 10 written by Peter A. Williams and published by Woodhead Publishing. This book was released on 2000 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.
Book Synopsis Food Polysaccharides and Their Applications by : Alistair M. Stephen
Download or read book Food Polysaccharides and Their Applications written by Alistair M. Stephen and published by CRC Press. This book was released on 2016-04-19 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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: Explains the preparation of new starch esters and improved techniques for the production of acid-converted and oxidized starches Details new information on the natural functions of cell wall polysaccharides of seeds in relation to their molecular structures, biosynthesis and enzymatic hydrolysis Presents additional references that include those relating to IR and NMR spectrometric methods of analysis
Book Synopsis Handbook of Food Science, Technology, and Engineering - 4 Volume Set by : Y. H. Hui
Download or read book Handbook of Food Science, Technology, and Engineering - 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Book Synopsis Solubility of Polysaccharides by : Zhenbo Xu
Download or read book Solubility of Polysaccharides written by Zhenbo Xu and published by BoD – Books on Demand. This book was released on 2017-11-29 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugars, with a scientific term as saccharides, are involved in various aspects in the lives of human beings, including the sense of taste, energy for daily life, etc. Recent development in polysaccharides, as well as the background knowledge in this field, further deepens insight into their roles as healthy supplements. In this book, the principles on polysaccharides' solubility and structure, methodologies and application of polysaccharides have been reviewed. The chapters in this book include the relationship between structure and solubility of polysaccharide, the experimental and computational researches on polysaccharide solubility and the common polysaccharide, which may further aid scholars and researchers in regard to solubility of polysaccharides, methodologies and modification.
Book Synopsis Handbook of Molecular Gastronomy by : Róisín Burke
Download or read book Handbook of Molecular Gastronomy written by Róisín Burke and published by CRC Press. This book was released on 2021-06-08 with total page 895 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Book Synopsis Advances in Food and Nutrition Research by :
Download or read book Advances in Food and Nutrition Research written by and published by Academic Press. This book was released on 2008-10-14 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. The latest in important information for food scientists and nutritionists Articles are peer-reviewed by a panel of respected scientists The go-to series since 1948
Book Synopsis Fennema's Food Chemistry, Fourth Edition by : Srinivasan Damodaran
Download or read book Fennema's Food Chemistry, Fourth Edition written by Srinivasan Damodaran and published by CRC Press. This book was released on 2007-09-18 with total page 1160 pages. Available in PDF, EPUB and Kindle. Book excerpt: This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.
Book Synopsis CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition by : Gene A. Spiller
Download or read book CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition written by Gene A. Spiller and published by CRC Press. This book was released on 2001-06-27 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical and epidemiological studies, and consumption patterns of dietary fiber. Featuring new chapters and tables, in addition to updated sections, the third edition of this popular book includes important information that has become available since the publication of the second edition. What's new in the Third Edition? o Definitions and consumption of dietary fiber from 1992-2000 o A new chapter on the physical chemistry of dietary fiber o Updated dietary fiber values for common foods o New table: Tartaric Acid Content of Foods o Coverage of non-plant food fibers, such as chitin and chitosan o An entire section devoted to the effect of whole grains, cereal fiber, and phytic acid on health o Discussion of the interaction of fiber and phytochemicals Quickly retrieve and understand current data with the book's concise, easy-to-read tables and definitions. Covering all aspects of dietary fiber, including chemistry and definitions, analytical procedures, and basic physiological functions, the CRC Handbook of Dietary Fiber in Human Nutrition provides you with a unique collection of dietary fiber information unlike that found in any other book.
Book Synopsis Handbook of Food Structure Development by : Fotis Spyropoulos
Download or read book Handbook of Food Structure Development written by Fotis Spyropoulos and published by Royal Society of Chemistry. This book was released on 2019-10-31 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
Download or read book Texture in Food written by B M McKenna and published by Elsevier. This book was released on 2003-07-03 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings. With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality Reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement Considers key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids
Book Synopsis Food Protein Analysis by : Richard Owusu-Apenten
Download or read book Food Protein Analysis written by Richard Owusu-Apenten and published by CRC Press. This book was released on 2002-05-24 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.
Book Synopsis Polysaccharide Dispersions by : Reginald H. Walter
Download or read book Polysaccharide Dispersions written by Reginald H. Walter and published by Academic Press. This book was released on 1997-12-10 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Green Polymer Composites Technology by : Inamuddin
Download or read book Green Polymer Composites Technology written by Inamuddin and published by CRC Press. This book was released on 2016-11-03 with total page 614 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a comprehensive introduction to "green" or environmentally friendly polymer composites developed using renewable polymers of natural origin such as starch, lignin, cellulose acetate, poly-lactic acid (PLA), polyhydroxylalkanoates (PHA), polyhydroxylbutyrate (PHB), etc., and the development of modern technologies for preparing green composites with various applications. The book also discusses major applications of green polymer composites in industries such as medicine, biotechnology, fine chemicals and engineering.
Book Synopsis Handbook of Molecular Gastronomy by : Christophe Lavelle
Download or read book Handbook of Molecular Gastronomy written by Christophe Lavelle and published by CRC Press. This book was released on 2021-06-08 with total page 1857 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
