Polysaccharides in Food

Content: 
Published Proceedings of Previous Easter Schools in Agricultural Science, Page ii
Front Matter, Page iii
Copyright, Page iv
PREFACE, Page v
ACKNOWLEDGEMENTS, Page vi
1 - POLYSACCHARIDES OF THE PLANT CELL DURING ITS GROWTH, Pages 3-13
2 - POLYSACCHARIDE STRUCTURE AND CONFORMATION IN SOLUTIONS AND GELS, Pages 15-31
3 - SOLVENT INTERACTIONS AND THE SOLUTION BEHAVIOUR OF CARBOHYDRATES, Pages 33-50
4 - RHEOLOGY OF POLYSACCHARIDE SOLUTIONS AND GELS, Pages 51-72
5 - THE ENZYMIC DEGRADATION OF STARCHES, Pages 75-91
6 - THE HEMICELLULASE GROUP OF ENZYMES, Pages 93-108
7 - PECTIC ENZYMES, Pages 109-126
8 - OBSERVATIONS ON THE STRUCTURE OF THE STARCH GRANULE, Pages 129-138
9 - PHYSICOCHEMICAL ASPECTS OF STARCH GELATINIZATION, Pages 139-152
10 - STRUCTURAL MODIFICATION OF VARIOUS STARCHES BY EXTRUSION COOKING WITH A TWIN-SCREW FRENCH EXTRUDER, Pages 153-170
11 - THE USE OF MODIFIED STARCH IN THE FOOD INDUSTRY, Pages 171-181
12 - GELLING HYDROCOLLOIDS IN FOOD PRODUCT APPLICATIONS, Pages 185-204
13 - PROTEIN–POLYSACCHARIDE INTERACTIONS, Pages 205-217
14 - THE SELECTION OF HYDROCOLLOIDS TO MEET FUNCTIONAL REQUIREMENTS, Pages 219-227
15 - INTERACTIONS OF ORDERED POLYSACCHARIDE STRUCTURES – SYNERGISM AND FREEZE–THAW PHENOMENA, Pages 229-247
16 - A SURVEY OF POSSIBLE NEW POLYSACCHARIDES, Pages 251-262
17 - XANTHAN GUM, Pages 263-282
18 - CURDLAN: A GEL-FORMING β-1,3-GLUCAN, Pages 283-300
19 - SOME ASPECTS OF FOOD LEGISLATION: with particular reference to stabilizers, thickeners and gelling agents, Pages 301-315
20 - POLYSACCHARIDES – THE WORLD'S ENERGY CURRENCY RESERVE, Pages 319-329
21 - POLYSACCHARIDES AND HEALTH, Pages 331-336
LIST OF PARTICIPANTS, Pages 337-348
INDEX, Pages 349-368