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Título:
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Polysaccharides in food
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Autores:
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J.M. BLANSHARD, Autor ;
J.R. MITCHELL, Autor
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Tipo de documento:
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texto impreso
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Editorial:
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Londres [REINO UNIDO] : Butterworths, 1978
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ISBN/ISSN/DL:
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2150
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Dimensiones:
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368 p. / il., gráficos, tablas.
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Langues:
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Inglés
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Clasificación:
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547.7 (Compuestos micromoleculares y relacionados )
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Clasificación:
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CARBOHIDRATOS
CÉLULAS
ENZIMAS
POLISACÁRIDOS
QUÍMICA
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Resumen:
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The book is divided into five parts; Part I deals with topics such as the polysaccharides of the plant cell during growth; polysaccharide structure in solutions and gels; and the solvent interactions and solution behavior of carbohydrates. Part II covers the relationship of polysaccharides and enzymes and includes topics such as the enzymic degradation of starches; the hemicellulase group of enzymes; and pectic enzymes. Part III discusses the structure and physiochemical aspects of starch, as well as its use in food. Part IV tackles polysaccharides in food product development, and Part V deals with kinds of polysaccharides and the legislations concerning them. Part VI covers the importance of polysaccharides as the population's energy source as well as its health benefits.
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ISBN :
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0408106182
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