Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharides consumed as food, highlighting their nutritional value and their technological characteristics.

Food Polysaccharides and Their Applications, Second Edition:

• Features the latest information on the nutritional value and disease-preventing properties of polysaccharides
• Describes the sources, biosynthesis, molecular structure, and physical properties of food polysaccharides
• Explores 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
• Details individual food polysaccharides and classifies them according to molecular structure: native and modified starches and starch hydrolysates, and the major NSP

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

Contents

1. Introduction
2. Starch: Structure, Analysis, and Application
3. Modified Starches
4. Starch Hydrolysates
5. Cellulose and Cellulose Derivatives
6. Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds
7. Agars
8. Gelling Carrageenans
9. Alginates
10. Inulin
11. Pectins: Structure, Functionality, and Uses
12. Bacterial Polysaccharides
13. Gums and Mucilages
14. Chitosans
15. Polysaccharides in Food Emulsions
16. Polysaccharide Rheology and In-Mouth Perception
17. Phase Behavior in Mixed Polysaccharide Systems
18. Dietary Fiber
19. Genetic Engineering and Food Crops
20. Detection and Determination of Polysaccharides in Foods

Index

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