The No1 Ethical retailer for Books, CD’s, DVD’s & Games
30 Day Refund Guarantee

Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality

Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality

by SteveW.Cui (Author), Steve W. Cui (Author)

  • New

    Hardcover 2000

    $422.53
Synopsis

This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums.

$422.53

Quantity

20+ in stock

More Information

Format: Hardcover
 Pages: 284
 Edition: 1
 Publisher: CRC Press
Published: 26 Oct 2000
ISBN 10: 1566769345
ISBN 13: 9781566769341

Media Reviews
... it is quite easy to navigate directly to the information that is of particular interest to the reader, and also to compare the results for one type of polysaccharide to another from a different source... it is quite impressive that the book was written by a single author rather than as an edited collection of contributions from several authors. -Inform, vol. 12, December 2001 very systematically laid out and easy to follow Polysaccharide Gums provides an excellent introduction to the extensive literature on the more unusual food gums; it has been very thoroughly researched with quite copious references for each chapter; and it provides information that is comprehensive and up to date. Anyone involved with research on food hydrocolloids and/or with their application in food manufacture will find it a useful addition to their bookshelves. - David Oakenfull, Honorary Research Fellow, Food Science Australia