Carbohydrates in food
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Ann-Charlotte Eliasson
- ناشر : Boca Raton, FL : CRC/Taylor & Francis
- چاپ و سال / کشور: 2006
- شابک / ISBN : 9780824759421
Description
Mono- and disaccharides: analytical aspects / D.J. Folkes, M.A. Jordan -- Mono- and disaccharides: selected physicochemical and functional aspects / Kirsi Jouppila -- Health aspects of mono- and disaccharides / Anne Raben, Kjeld Hermansen -- Cell-wall polysaccharides: structural, chemical, and analytical aspects / Roger Andersson, Eric Westerlund, Per Aman -- Functional aspects of cereal cell-wall polysaccharides / Karin Autio -- Gums and hydrocolloids: analytical aspects / James N. BeMiller. Gums and hydrocolloids: functional aspects / Jean-Louis Doublier, Gérard Cuvelier -- Nondigestible carbohydrates: nutritional aspects / Sheila Khanna, Alison Parrett, Christine A. Edwards -- Starch: analytical aspects / Susumu Hizukuri, Jun-ichi Abe, Isao Hanashiro -- Starch: physicochemical and functional aspects / Ann-Charlotte Eliasson, Magnus Gudmundsson -- Starch: nutritional aspects / Inger Björck.
Offers coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides and polysaccharides used in food. This book presents discussion of physico-chemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates.
