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The Chemistry and Technology of Pectin
A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training. Structural analysis Commercial extractions methods Pectin formulations and tropical fruit analysis Molecular mechanisms of gelatin Enzymology Polymer comformation techniques Analytical methods of polymer analysis
Polysaccharide Dispersions
Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background. Contains fundamental principles, practical applications, and new discoveries regarding polysaccharides Presents material in a simple, easy to understand style Focuses exclusively on the food industry
Vitamin E
Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition,
Polysaccharide Association Structures in Food
Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more.
The Royal Navy List
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Commerce Today
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The Big Book of Christmas Novels, Stories, Myths & Carols
Good Press presents to you the greatest Christmas novels, magical Christmas tales, legends, most famous carols and the unique poetry of the giants of literature dedicated to this one and only holiday: The Gift of the Magi (O. Henry) The Holy Night (Selma Lagerlöf) A Merry Christmas & Other Christmas Stories (Louisa May Alcott) A Letter from Santa Claus (Mark Twain) Silent Night The Night After Christmas The Child Born at Bethlehem The Adoration of the Shepherds The Visit of the Wise Men As Joseph Was A-Walking The Tale of Peter Rabbit (Beatrix Potter) Where Love Is, God Is (Leo Tolstoy) The Three Kings (Henry Wadsworth Longfellow) A Christmas Carol (Samuel Taylor Coleridge) Life and Adventu...
