Food Polysaccharides and Their Applications

Discover the fascinating world of polysaccharides with Food Polysaccharides and Their Applications by Taylor & Francis Inc. This comprehensive 2nd edition, published in 2006, spans an impressive 748 pages, making it an essential resource for anyone interested in food science and nutrition.

This book delves into the production aspects, chemical, and physical properties of the primary classes of polysaccharides found in food. It highlights their nutritional value and technological characteristics, offering insights into their sources, biosynthesis, molecular structures, and physical properties.

Whether you're a food scientist, nutritionist, or simply curious about the role of polysaccharides in our diet, this book provides valuable information that can enhance your understanding of these vital compounds. Enhance your library with this authoritative text today!