Food Polysaccharides and Their Applications
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系列名：Food Science And Technology
ISBN13：9780824759223
出版社：Taylor & Francis
作者：Alistair M. Stephen (EDT); Glyn O. Phillips (EDT); Betty A. Lewis; Peter A. Williams (EDT)
出版日：2006/05/26
裝訂／頁數：精裝／800頁
規格：25.4cm*18.4cm*3.8cm (高/寬/厚)
定價
：NT$ 21000 元若需訂購本書，請電洽客服 02-25006600[分機130、131]。
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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)
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