2nd Edition
Food Polysaccharides and Their Applications
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:
Starch: Structure, Analysis, and Application, Henry F. Zobel and Alistair M. Stephen
Modified Starches, Otto B. Wurzburg
Starch Hydrolysates, Paul H. Blanchard and Frances R. Katz
Cellulose and Cellulose Derivatives, Donald G. Coffey, David A. Bell, and Alan Henderson
Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds, Michael J. Gidley and J.S. Grant Reid
Agars, Norman F. Stanley
Gelling Carrageenans, Lennart Piculell
Alginates, Kurt Ingar Draget, Størker T. Moe, Gudmund Skjåk-Bræk, and Olav Smidsrød
Inulin, Anne Franck
Pectins: Structure, Functionality, and Uses, J.A. Lopes da Silva, and M.A. Rao
Bacterial Polysaccharides, V.J. Morris
Gums and Mucilages, Peter A. Williams, Glyn O. Phillips, Alistair M. Stephen, and Shirley C. Churms
Chitosans, Kjell M. Vårum and Olav Smidsrød
Polysaccharides in Food Emulsions, George A. van Aken
Polysaccharide Rheology and In-Mouth Perception, K. Nishinari
Phase Behavior in Mixed Polysaccharide Systems, Vladimir Tolstoguzov
Dietary Fiber, Andrew Chesson
Genetic Engineering and Food Crops, Jennifer A. Thomson
Detection and Determination of Polysaccharides in Foods, Yolanda Brummer and Steve W. Cui Index
Biography
Glyn O. Phillips, Alistair M. Stephen
“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
“Describes the sources, biosynthesis, molecular structures, and physical properties of food polysaccharides, as well as their production and use in food formulation and the effect of cooking on their interactions with proteins, lipids, sugars, and metal ions. Presents analytical methods and nutritional and ecological considerations.”
— In Journal of Agricultural & food Chemistry (JAFC), July 2007
“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"The editors carefully balance the coverage of fundamental aspects and practical implications for the food industry."
– Cellulose Chemistry & Technology, Vol. 42, 2008