Chemical and functional properties of food saccharides
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Piotr Tomasik
- ناشر : Boca Raton : CRC Press
- چاپ و سال / کشور: 2004
- شابک / ISBN : 9780849314865
Description
Book Cover; Title; Copyright; Preface; Editor; Contributors; Table of Contents; 1 Saccharides and Polysaccharides: An Introduction; 2 Structure and Reactivity of Saccharides; 3 Saccharides: Modi.cations and Applications; 4 Production of Saccharides; 5 Saccharide Sweeteners and the Theory of Sweetness; 6 Honey; 7 Starch: Structure and Properties; 8 Starch World Markets and Isolation of Starch; 9 Chemical Modi.cations of Polysaccharides; 10 Enzymatic Conversions of Carbohydrates; 11 Role of Saccharides in Texturization and Functional Properties of Foodstuffs; 12 Pectic Polysaccharides. 13 Fructans: Occurrence and Application in Food14 Structure-Property Relationships in Chitosan; 15 Plant and Algal Gums and Mucilages; 16 Carbohydrates of Animal Tissues; 17 Cyclodextrins; 18 Chemistry of the Maillard Reaction in Foods; 19 Nonnutritional Applications of Saccharides and Polysaccharides; 20 Carbohydrates: Nutritional Value and Health Problems; 21 Glucose -- Our Lasting Source of Energy; 22 Analysis of Molecular Chara.
This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide.
