Polysaccharides in food / J.M.V. Blanshard, J.R. Mitchell.
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 solutio...
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Full Text (via ScienceDirect) |
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| Format: | Conference Proceeding eBook |
| Language: | English |
| Published: |
London ; Boston :
Butterworths,
1979.
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| Subjects: |
MARC
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| 111 | 2 | |a Easter School in Agricultural Science |n (27th : |d 1978 : |c University of Nottingham) | |
| 245 | 1 | 0 | |a Polysaccharides in food / |c J.M.V. Blanshard, J.R. Mitchell. |
| 264 | 1 | |a London ; |a Boston : |b Butterworths, |c 1979. | |
| 300 | |a 1 online resource (368 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent. | ||
| 337 | |a computer |b c |2 rdamedia. | ||
| 338 | |a online resource |b cr |2 rdacarrier. | ||
| 500 | |a Papers presented at the 27th Easter School in Agriculture Science at the University of Nottingham in 1978. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Front Cover; Polysaccharides in Food; Copyright Page; Chapter 7. PECTIC ENZYMES; Part III: Starch in Food Processing; Table of Contents; Chapter 19. SOME ASPECTS OF FOOD LEGISLATION; Part I: Fundamental Aspects; Chapter 1. POLYSACCHARIDES OF THE PLANT CELL DURING ITS GROWTH; Introduction; The Endomembrane System and Polysaccharide Synthesis; Vesicle Fusion; Changes in Polysaccharide Synthesis During Cell Wall Development; Control of Polysaccharide Synthesis During Cell Wall Development; References; Chapter 2. POLYSACCHARIDE STRUCTURE AND CONFORMATION IN SOLUTIONS AND GELS; Levels of Structure. | |
| 505 | 8 | |a Primary StructureSecondary Structure; Tertiary Structure; Quaternary Structure; References; Chapter 3. SOLVENT INTERACTIONS AND THE SOLUTION BEHAVIOUR OF CARBOHYDRATES; Introduction; Approaches to the Study of Solvent Effects on Carbohydrate Conformations and Equilibria; Sugar Solvation -- its Effects on Conformation; The Influence of Solvation on Sugar-Sugar Interactions in Solution -- the Functional State; Acknowledgements; References; Chapter 4. RHEOLOGY OF POLYSACCHARIDE SOLUTIONS AND GELS; Introduction; Dilute Solutions; Concentrated Solutions; Gels; Acknowledgements; References. | |
| 505 | 8 | |a Part II: Polysaccharides and EnzymesChapter 5. THE ENZYMIC DEGRADATION OF STARCHES; Introduction; The Structure of Starch; Alpha-amylases and Related Enzymes; Intestinal Glucosidases; Physiological Aspects; References; Chapter 6. THE HEMICELLULASE GROUP OF ENZYMES; Introduction; Hemicelluloses in Foods and Their Roles; Occurrence of Hemicellulases; Mode of Action of the Various Hemicellulases; The L-arabinanases; The D-galactanases; The D-xylanases; References; Introduction; Pectic Substances and Pectic Enzymes; Commercial Pectinases; Assay Methods for Pectic Enzymes. | |
| 505 | 8 | |a Preparation and Purification of Pectic EnzymesFunctions of Pectic Enzymes; Use of Commercial Pectinase Preparations; Analytical and Research Applications; References; Chapter 8. OBSERVATIONS ON THE STRUCTURE OF THE STARCH GRANULE; Introduction; The Starch Components; The Starch Granule; The Starch Granule in Baking; Acknowledgement; References; Chapter 9. PHYSICOCHEMICAL ASPECTS OF STARCH GELATINIZATION; Introduction; Equilibrium Aspects of Starch Gelatinization; Non-equilibrium Aspects of Starch Gelatinization; Acknowledgements; References. | |
| 520 | |a 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 a. | ||
| 546 | |a English. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Food |x Polysaccharide content |v Congresses. | |
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| 655 | 7 | |a Conference papers and proceedings. |2 fast |0 (OCoLC)fst01423772. | |
| 700 | 1 | |a Blanshard, J. M. V., |e editor. |0 http://id.loc.gov/authorities/names/n79057435 |1 http://isni.org/isni/000000011056203X. | |
| 700 | 1 | |a Mitchell, J. R., |c Ph. D., |e editor. |0 http://id.loc.gov/authorities/names/n79057422 |1 http://isni.org/isni/0000000114919913. | |
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