商品簡介
Stephens (formerly of the U. of Cape Town, South Africa), Phillips (North East Wales Institute of Higher Education, UK), and Williams (North East Wales Institute of Higher Education) present 20 chapters that describe the sources, biosynthesis, molecular structures, and physical properties of food polysaccharides; discuss their production and use in food formulations, indicating how chemical and physical properties relate to texture and functionality; explore the effects of cooking and the interactions between food polysaccharides and proteins, lipids, sugars, and metal ions; present analytical methods for food polysaccharides, including recent advances in identification and quantitative determination; and explore nutritional and ecological considerations such as the genetic engineering of food crops. Annotation c2006 Book News, Inc., Portland, OR (booknews.com)
