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Front Cover
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Polysaccharide Dispersions: Chemistry and Technology in Food
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Copyright Page
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Contents
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Preface
12
Symbols and Abbreviations
14
Chapter 1. Origin and Characteristics of Polysaccharides
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I. Introduction
20
II. Physical–Chemical State
22
III. Phenomenology
38
IV. Property and Function Modifications
39
V. Volume and the Theta Condition
46
VI. Summary
46
Chapter 2. The Polysaccharide– Water Interface
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I. Introduction
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II. Properties of Water
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III. Polysaccharide–Water Interactions
54
IV. Influences on Polysaccharide–Water Interactions
55
V. Polysaccharides as Adsorbents
57
VI. Polysaccharides as Adsorbates
57
VII. Summary
59
Chapter 3. State- and Path-Dependent Properties
60
I. Introduction
60
II. Mass–Volume–Pressure–Temperature Relationships
60
III. Electrostatics and Electrokinetics
61
IV. Thermodynamics
66
V. Kinetics
70
VI. Hydrodynamics
72
VII. Free Volume
73
VIII. Temperature Dependence
73
IX. Rheology
75
X. Variable-Path Processes
78
XI. Stability and Instability
83
XII. Summary
88
Chapter 4. Concentration Regimes and Mathematical Modeling
90
I. Introduction
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II. Concentration Regimes
90
III. Mathematical Modeling
93
IV. Size
104
V. Summary
119
Chapter 5. Additivity, Complementarity, and Synergism
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I. Introduction
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II. Interactions
120
III. Antagonism
132
IV. Summary
132
Chapter 6. Thermal Processing
134
I. Introduction
134
II. Atmospheric and Retort Processing
134
III. Low-Temperature Pyrolysis
137
IV. High-Temperature Pyrolysis
138
V. Maillard, Amadori, and Strecker Degradations
139
VI. Caramels
139
VII. Summary
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Chapter 7. Isolation, Purification, and Characterization
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I. Introduction
142
II. Extraction and Purification
142
III. Analysis
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IV. Molecular Weights and Sizes
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V. Colorimetry and Spectrophotometry
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VI. CD and NMR Spectroscopy
159
VII. Thermal Analysis
160
VIII. Thermodynamic Variables
163
IX. Structural Elucidation
163
X. Volume Fraction
165
XI. Hydrophilicity
165
XII. Surface Area
166
XIII. Fiber
166
XIV. Pilot Plant Quality Control
167
XV. Polysaccharide Theta Conditions
170
XVI. Blending
174
XVII. Summary
174
Chapter 8. Classifications
176
I. Introduction
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II. Chemical Classification
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III. Summary
198
Chapter 9. Saccharides in Fat Replacement
200
I. Introduction
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II. Isolation
202
III. Reactivity
203
IV. Uses
203
V. Fat and Fat Replacement
204
VI. Summary
207
Appendices
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Appendix 1. Unit of Viscosity
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Appendix 2. The Schulz–Blaschke Equation
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Appendix 3. The Maxwell Model
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Appendix 4. Unit of ./G
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Appendix 5. The Voigt–Kelvin Model
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Appendix 6. The Mark–Houwink Equation and the Hydrodynamic Volume
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References
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Index
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Food Science and Technology
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