| Description |
546 pages : illustrations ; 24 cm |
| Series |
Food science and technology ; 159 |
|
Food science and technology (Taylor & Francis) ; 159
|
|
Food science and technology (Academic Press) ; 159
|
| Contents |
Ch. 1. Mono- and disaccharides : analytical aspects / D. J. Folkes and M. A. Jordan -- Ch. 2. Mono- and disaccharides : selected physicochemical and functional aspects / Kirsi Jouppila -- Ch. 3. Health aspects of mono- and disaccharides / Anne Raben and Kjeld Hermansen -- Ch. 4. Cell-wall polysaccharides : structural, chemical, and analytical aspects / Roger Andersson, Eric Westerlund and Per Aman -- Ch. 5. Functional aspects of cereal cell-wall polysaccharides / Karin Autio -- Ch. 6. Gums and hydrocolloids : analytical aspects / James N. BeMiller -- Ch. 7. Gums and hydrocolloids : functional aspects / Jean-Louis Doublier and Gerard Cuvelier -- Ch. 8. Nondigestible carbohydrates : nutritional aspects / Sheila Khanna, Alison Parrett and Christine A. Edwards -- Ch. 9. Starch : analytical aspects / Susumu Hizukuri, Jun-ichi Abe and Isao Hanashiro -- Ch. 10. Starch : physicochemical and functional aspects / Ann-Charlotte Eliasson and Magnus Gudmundsson |
|
Ch. 11. Starch : nutritional aspects / Inger Bjorck |
| Summary |
"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."--BOOK JACKET |
| Notes |
Previous ed.: New York: Marcel Dekker, 1996 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Carbohydrate content.
|
| Author |
Eliasson, Ann-Charlotte, 1953-
|
| LC no. |
2005056894 |
| ISBN |
9780824759421 |
|
0824759427 |
|
