• Carbohydrates In Food, Second Edition (Food Science And Technology)

Carbohydrates In Food, Second Edition (Food Science And Technology)

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Continuing in the tradition of its well-received predecessor, Carbohydrates in Food, Second Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food.

The book combines the latest data on the analytical, physico-chemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physico-chemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food.

Carbohydrates in Food, Second Edition is an important resource for anyone working with carbohydrates in food because it provides essential information on the chemical analysis and physico-chemical properties of carbohydrates and also illustrates how they can be used in product development to increase the health benefits for the public. 

This New Edition Includes:

  • Updated information on nutritional aspects of mono- and disaccharides
  • Analytical and functional aspects of gums/hydrocolloids
  • Nutritional aspects of plant cell wall polysaccharides, gums, and hydrocolloids
  • Analytical, physicochemical, and functional aspects of starch
  • Revised and expanded reference lists

  • Used Book in Good Condition

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Additional Information

Binding

Hardcover

Brand

Brand: CRC Press

Creator

Ann-Charlotte Eliasson

EAN

9780824759421

ISBN

0824759427

Label

CRC Press

Manufacturer

CRC Press

NumberOfPages

560

ProductGroup

Book

ProductTypeName

ABIS_BOOK

PublicationDate

2006-03-27

Publisher

CRC Press

Studio

CRC Press

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