J.M.V. Blanshard's Books

Polysaccharides in Food

By: J.M.V. Blanshard,J.R. Mitchell

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Polysaccharides in Food is a collection of papers that discusses concepts and advancements related to polysaccharides found in food products. 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. The text is recommended for food technicians, nutritionists, and organic chemists who would like to know more about the importance of polysaccharides in food and its future.

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379

Publisher

Elsevier

Published Date

ISBN 10

1483100103

ISBN 13

9781483100104

Food Structure

Its Creation and Evaluation

By: J. M. V. Blanshard,J. R. Mitchell

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Food Structure

Its Creation and Evaluation

By: J. M. V. Blanshard,J. R. Mitchell

Food Structure—Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical properties, and the variety of techniques and strategies necessary to evaluate their properties if they are to be acceptable to the consumer. This book is comprised of 26 chapters and begins by discussing the relevance of food structure from a dental clinical perspective. The next chapter describes a hierarchy of gel structures that may be used to model the complex molecular networks formed by the protein and/or polysaccharide components within the food system, including simple single component networks, binary networks or mixed gels, and composite or filled gels. The reader is then introduced to the gel structure of food biopolymers; the structure and stability of emulsions; the polymer/water relationship and its importance for food structure; and the fracture properties of polymers. Dry spinning of milk proteins is also considered, along with structured fat and sugar systems, food crispness and texture. This monograph will be of interest to food scientists, sensory scientists, nutritionists, rheologists, physicists, and chemists.

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515

Publisher

Elsevier

Published Date

ISBN 10

1483165310

ISBN 13

9781483165318

Food Structure

Its Creation and Evaluation

By: J. M. V. Blanshard,J. R. Mitchell

Write a review Read reviews Take a Quiz Solve Book Puzzle

Food Structure

Its Creation and Evaluation

By: J. M. V. Blanshard,J. R. Mitchell

Average ratings

N/A

Write a review

Solve jigsaw puzzle

Age

Page Count

515

Publisher

Elsevier

Published Date

ISBN 10

1483165310

ISBN 13

9781483165318

Polysaccharides in Food

By: J.M.V. Blanshard,J.R. Mitchell

Write a review Read reviews Take a Quiz Solve Book Puzzle

Polysaccharides in Food

By: J.M.V. Blanshard,J.R. Mitchell

Average ratings

N/A

Write a review

Solve jigsaw puzzle

Age

Page Count

379

Publisher

Elsevier

Published Date

ISBN 10

1483100103

ISBN 13

9781483100104

Book's by J.M.V. Blanshard

Polysaccharides in Food

Polysaccharides in Food

Food Structure

Food Structure

Food Structure

Food Structure

Polysaccharides in Food

Polysaccharides in Food

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