Carbohydrates in Food / Edition 2

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Overview

Trends in Food Science & Technology "The authors...have pulled together a significant quantity of information to overview the key factors and effects of carbohydrate consumption on the human body." —This text refers to the Hardcover edition. Journal of Carbohydrate Chemistry "...a highly valuable addition to the food science and technology collections of institutional libraries, and is a must for any individual working with carbohydrates in food systems." —This text refers to the Hardcover edition. Trends in Food Science & Technology " a significant quantity of information to overview the key factors and effects of carbohydrate consumption on the human body." —This text refers to the Hardcover edition. Book Description This well-integrated, single-source reference offers comprehensive coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. —This text refers to the Hardcover edition.

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Product Details

  • ISBN-13: 9780824759421
  • Publisher: Taylor & Francis
  • Publication date: 3/15/2006
  • Series: Food Science and Technology Ser.
  • Edition description: REV
  • Edition number: 2
  • Pages: 560
  • Product dimensions: 16.00 (w) x 23.00 (h) x 3.60 (d)

Table of Contents

Mono- and Disaccharides: Analytical Aspects, D.J. Folkes and M.A. Jordan
Mono- and Disaccharides: Selected Physicochemical and Functional Aspects, Kirsi Jouppila
Health Aspects of Mono- and Disaccharides, Anne Raben and Kjeld Hermansen
Cell-Wall Polysaccharides: Structural, Chemical, and Analytical Aspects, Roger Andersson, Eric Westerlund, and Per Åman
Functional Aspects of Cereal Cell Wall Polysaccharides, Karin Autio
Gums/Hydrocolloids: Analytical Aspects, James N. BeMiller
Gums and Hydrocolloids: Functional Aspects, Jean-Louis Doublier and Gérard Cuvelier
Nondigestible Carbohydrates: Nutritional Aspects, Sheila Khanna, Alison Parrett, and Christine A. Edwards
Starch: Analytical Aspects, Susumu Hizukuri, Jun-ichi Abe, and Isao Hanashiro
Starch: Physicochemical and Functional Aspects,
Ann-Charlotte Eliasson and Magnus Gudmundsson
Starch: Nutritional Aspects, Inger Björck Index

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