Carbohydrates in Food, 2nd Edition (Food Science and Technology)
By addebook • Jul 15th, 2008 • Category: Food&Nutrition
Carbohydrates in Food, 2nd Edition (Food Science and Technology)
Carbohydrates in Food, 2nd Edition (Food Science and Technology)
By Ann-Charlotte Eliasson
Publisher: CRC
Number Of Pages: 560
Publication Date: 2006-03-27
ISBN-10 / ASIN: 0824759427
ISBN-13 / EAN: 9780824759421
Binding: Hardcover
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:
þ Updated information on nutritional aspects of mono- and disaccharides
þ Analytical and functional aspects of gums/hydrocolloids
þ Nutritional aspects of plant cell wall polysaccharides, gums, and hydrocolloids
þ Analytical, physicochemical, and functional aspects of starch
þ Revised and expanded reference lists
Free Download Links
http://rapidshare.com/files/43852202/Carbohydrates_in_Food__2nd_Edition.rar
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