Food Polysaccharides and their Applications 2nd ed

Updated to reflect recent developments, Food Polysaccharides and Their Applications, Second Edition presents a comprehensive overview of food polysaccharides. Chapters examine their source, biosynthesis, molecular structures and physical properties in detail. 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.