Food Polysaccharides and Their Applications

Introduction, Alistair M. Stephen and Shirley C. Churms Starch: Structure, Analysis, and Application, Henry F. Zobel and Alistair M. Stephen Modified Starches, Otto B. Wurzburg Starch Hydrolysates, Paul H. Blanchard and Frances R. Katz Cellulose and Cellulose Derivatives, Donald G. Coffey, David A. Bell, and Alan Henderson Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds, Michael J. Gidley and J.S. Grant Reid Agars, Norman F. Stanley Gelling Carrageenans, Lennart Piculell Alginates, Kurt Ingar Draget, Storker T. Moe, Gudmund Skjak-Braek, and Olav Smidsrod Inulin, Anne Franck Pectins: Structure, Functionality, and Uses, J.A. Lopes da Silva, and M.A. Rao Bacterial Polysaccharides, V.J. Morris Gums and Mucilages, Peter A. Williams, Glyn O. Phillips, Alistair M. Stephen, and Shirley C. Churms Chitosans, Kjell M. Varum and Olav Smidsrod Polysaccharides in Food Emulsions, George A. van Aken Polysaccharide Rheology and In-Mouth Perception, K. Nishinari Phase Behavior in Mixed Polysaccharide Systems, Vladimir Tolstoguzov Dietary Fiber, Andrew Chesson Genetic Engineering and Food Crops, Jennifer A. Thomson Detection and Determination of Polysaccharides in Foods, Yolanda Brummer and Steve W. Cui Index