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Industrial Gums
This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.
Industrial Polysaccharides
This book highlights recent developments in polysaccharides spurred by advances in biotechnology. Experts in the field describe the new biomass polysaccharides and their medicinal, food and industrial applications.
Polysaccharides
This book provides the most up-to-date and comprehensive coverage of the structures and properties of polysaccharides, methods for their characterization, de novo synthesis, and modification, as well as advances in structure/function correlations. Many of these topics are summarized for the first time. A brief survey of polysaccharide structures is given highlighting the most significant advances in analytical and spectroscopic technology (NMR, MS, etc.). A chapter is devoted to glycan properties, including conformational aspects, rheological and compatibility characteristics, etc. There is a comprehensive overview of the de novo synthesis of carbohydrate polymers, the transformation of glyc...
Food Polysaccharides and Their Applications
Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
Advances in Carbohydrate Chemistry and Biochemistry
In Volume 31, Williams (Swansea) surveys the deamination of carbohydrate amines and related compounds, updating earlier discussions by Peat (Vol. 2), Shafizadeh (Vol. 3), and Defaye (Vol. 25). Gelpi and Cadenas (Buenos Aires) provide a comprehensive treatment of the reaction of ammonia with acyl esters of carbohydrates; their article greatly extends that by Deulofeu (Vol. 4). A chapter by Watson (Jackson, Miss.) and Orenstein (Boston, Mass.) brings the article by Hudson (Vol. 4) on the chemistry and biochemistry of apiose up to date. Lindberg, Lonngren, and Svensson (Stockholm) discuss the specific, chemical degradation of polysaccharides in an article that updates that by Bouveng and Lindbe...
Flavourings
The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.
Flavourings
The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Established flavours produced commercially are summarized on a large scale. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.
