| Description |
418 pages : illustrations ; 24 cm |
| Contents |
1. Understanding the chemistry of food carbohydrates / Marta Izydorczyk -- 2. Understanding carbohydrate analysis / Yolanda Brummer and Steve W. Cui -- 3. Structural analysis of polysaccharides / Steve W. Cui -- 4. Understanding the physical properties of food polysaccharides / Qi Wang and Steve W. Cui -- 5. Understanding the conformation of polysaccharides / Qi Wang and Steve W. Cui -- 6. Polysaccharide gums : structures, functional properties, and applications / Marta Izydorczyk, Steve W. Cui and Qi Wang -- 7. Understanding starches and their role in foods / Qiang Liu -- 8. Starch modifications and applications / Sherry X. Xie, Qiang Liu and Steve W. Cui |
| Summary |
"Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. It goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research." "This guide is the only known current reference that includes basic chemistry, analytical methodologies, structure, conformation and functional properties relationships, and rheological and thermal properties of food carbohydrates. It is ideal as a professional reference for researchers, engineers, and those interested in food carbohydrates, as well as a textbook for graduate students."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Carbohydrates.
|
|
Food -- Carbohydrate content.
|
| Author |
Cui, Steve W.
|
| LC no. |
2004058621 |
| ISBN |
0849315743 |
|
