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Carbohydrates in Food

1996-01-02 Technology & Engineering
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Release : 1996-01-02
Genre : Technology & Engineering
Kind : eBook
Book Rating : 429/5 ( reviews)

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Book Synopsis Carbohydrates in Food by : Ann-Charlotte Eliasson

Download or read book Carbohydrates in Food written by Ann-Charlotte Eliasson. This book was released on 1996-01-02. Available in PDF, EPUB and Kindle. Book excerpt: This work offers comprehensive coverage of the chemical analysis, structure, functional properties and nutritional relevance of monosaccharides, disaccharides and polysaccharides used in food. It presents current information on the significance of carbohydrates in diet, and furnishes both chemical and biochemical methods for carbohydrate analysis.

Food Carbohydrates

2005-05-23 Technology & Engineering
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Release : 2005-05-23
Genre : Technology & Engineering
Kind : eBook
Book Rating : 289/5 ( reviews)

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Book Synopsis Food Carbohydrates by : Steve W. Cui

Download or read book Food Carbohydrates written by Steve W. Cui. This book was released on 2005-05-23. Available in PDF, EPUB and Kindle. Book excerpt: Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr

Functional Food Carbohydrates

2006-10-10 Technology & Engineering
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Release : 2006-10-10
Genre : Technology & Engineering
Kind : eBook
Book Rating : 518/5 ( reviews)

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Book Synopsis Functional Food Carbohydrates by : Costas G. Biliaderis

Download or read book Functional Food Carbohydrates written by Costas G. Biliaderis. This book was released on 2006-10-10. Available in PDF, EPUB and Kindle. Book excerpt: Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease. It provides the most up-to-date information available on the chemistry, physical properties, processing effects, production, and physiological function of these food constituents. The volume discusses the specific classes of carbohydrates in foods that seem to exert health-enhancing effects based on clinical and/or epidemiological studies and reviews the physiological and metabolic roles that different carbohydrates have in disease prevention and management, focusing on chronic diseases.

Complex Carbohydrates in Foods

1999-01-19 Technology & Engineering
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Release : 1999-01-19
Genre : Technology & Engineering
Kind : eBook
Book Rating : 281/5 ( reviews)

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Book Synopsis Complex Carbohydrates in Foods by : Susan Sungsoo Cho

Download or read book Complex Carbohydrates in Foods written by Susan Sungsoo Cho. This book was released on 1999-01-19. Available in PDF, EPUB and Kindle. Book excerpt: "Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."

Carbohydrate Chemistry for Food Scientists

2018-10-01 Technology & Engineering
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Release : 2018-10-01
Genre : Technology & Engineering
Kind : eBook
Book Rating : 380/5 ( reviews)

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Book Synopsis Carbohydrate Chemistry for Food Scientists by : James N. BeMiller

Download or read book Carbohydrate Chemistry for Food Scientists written by James N. BeMiller. This book was released on 2018-10-01. Available in PDF, EPUB and Kindle. Book excerpt: Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides Covers the behavior and functionality of carbohydrates within foods Extensive coverage of the structures, modifications, and properties of starches and individual hydrocolloids

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