Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology)

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	Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology)
	by Reginald H. Walter and Steve Taylor Sales Rank: 3165294	$76.95 At Amazon on 11-9-2008.

*Features* Cover Type: Hard Cover with 236 pages Published by: Academic Press Edition: 1st Edition October 15, 1997 Written in: English ISBN 10 Number: 0127338659 ISBN 13 Number: 978-0127338651 Book Dimensions: 9.4 x 6.6 x 0.6 inches Weighs: 1.2 pounds *Product 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. Key Features * 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 *Back Cover Copy* Reams of theory regarding synthetic polymers have been generated in the past 50 years, but the role of polysaccharides has been neglected recently. 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. Back To Top
Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology) ~~List Price: $76.95~~ Available from Amazon Price: $76.95 Updated on 11-9-2008.

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