ABSTRACT
Acknowledgments .............................................................................................................. 113
References .......................................................................................................................... 113
Doubtless because of the overwhelming preponderance of starch as a nutritional polysac-
charide, its universal availability, and the global importance of the food industry, prodigious
research and developmental efforts have been made since an early date towards producing
modified derivatives of improved performance and value. In the first edition of Food Poly-
saccharides, Chapter 3 dealt fully with advances made in the second-half of the 20th century,
some advances made even 50 years earlier, and references to this earlier work were given there
in full [1]. The present revised chapter omits most of the earliest references, but includes new
products, improved techniques of preparation and methods of technical evaluation, and
discusses nutritional and safety aspects.
