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Food Science Text/Reference from C.H.I.P.S.

POLYSACCHARIDE DISPERSIONS
Chemistry and Technology in Food
by Reginald H. Walter

This book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interactions 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.

  • Contains fundamental principles, practical applications,
    and new discoveries
  • Presents material in a simple, easy to understand style
  • Focuses exclusively on the food industry
Contents:
Preface. Symbols and Abbreviations.
Origin and Characteristics of Polysaccharides: Physical-Chemical State. Phenomenology. Property and Function Modifications. Volume and the Theta Condition.
The Polysaccharide-Water Interface: Properties of Water. Polysaccharide-Water Interactions. Influences on Polysaccharide-Water Interactions. Polysaccharides as Adsorbents. Polysaccharides as Adsorbates.
State- and Path-Dependent Properties: Mass-Volume-Pressure-Temperature Relationships. Electrostatics and Electrokinetics. Thermodynamics. Kinetics. Hydrodynamics. Free Volume. Temperature Dependence. Rheology. Variable-Path Processes. Stability and Instability.
Concentration Regimes and Mathematical Modeling:Concentration Regimes. Mathematical Modeling. Size.
Additivity, Complementarity, and Synergism: Interactions. Antagonism
Thermal Processing: Atmospheric and Retort Processing. Low-Temperature Pyrolysis. High-Temperature Pyrolysis. Maillard, Amadori, and Strecker Degradations. Caramels.
Isolation, Purification, and Characterization: Extraction and Purification. Analysis. Molecular Weights and Sizes. Colorimetry and Spectrophotometry. CD and NMR Spectroscopy. Thermal Analysis. Thermodynamic Variables. Structural Elucidation. Volume Fraction. Hydrophilicity. Surface Area. Fiber. Pilot Plant Quality Control. Polysaccharide Theta Conditions. Blending.
Classifications: Chemical Classification.
Saccharides in Fat Replacement: Isolation. Reactivity. Uses. Fat and Fat Replacement.
Appendices: Unit of Viscosity. The Schulz-Blaschke Equation. The Maxwell Model. Unit of n/g. The Voigt-Kelvin Model. The Mark-Houwink Equation and the Hydrodynamic Volume.
Index.

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Polysaccharide Dispersions
Chemistry and Technology in Food
by Reginald H. Walter
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