Polysaccharides in Food

ContentsI Fundamental Aspects 1 Polysaccharides of the Plant Cell During Its Growth 2 Polysaccharide Structure and Conformation in Solutions and Gels 3 Solvent Interactions and the Solution Behaviour of Carbohydrates 4 Rheology of Polysaccharide Solutions and Gels II Polysaccharides and Enzymes 5 The Enzymic Degradation of Starches 6 The Hemicellulase Group of Enzymes 7 Pectic Enzymes III Starch in Food Processing 8 Observations on the Structure of the Starch Granule 9 Physicochemical Aspects of Starch Gelatinization 10 Structural Μodification of Various Starches By Extrusion Cooking with A Twin-Screw French Extruder 11 The Use of Modified Starch in the Food Industry IV Polysaccharides in Food Product Development 12 Gelling Hydrocolloids in Food Product Applications 13 Protein-Polysaccharide Interactions 14 The Selection of Hydrocolloids to Meet Functional Requirements 15 Interactions of Ordered Polysaccharide Structures - Synergism and Freeze-Thaw Phenomena 229V New Polysaccharides — and Legislation 16 A Survey of Possible New Polysaccharides 17 Xanthan Gum 18 Curdlan: A Gel•Forming β-1-3 Glucan 19 Some Aspects of Food Legislation IV Social and Nutritional Aspects 20 Polysaccharides - The World's Energy Currency Reserve 21 Polysaccharides and Health List of Participants Index