Eliasson | Carbohydrates in Food, Second Edition | Buch | 978-0-8247-5942-1 | sack.de

Buch, Englisch, 560 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 885 g

Eliasson

Carbohydrates in Food, Second Edition


Buch, Englisch, 560 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 885 g

ISBN: 978-0-8247-5942-1
Verlag: Taylor & Francis

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:

- Updated information on nutritional aspects of mono- and disaccharides

- Analytical and functional aspects of gums/hydrocolloids

- Nutritional aspects of plant cell wall polysaccharides, gums, and hydrocolloids

- Analytical, physicochemical, and functional aspects of starch

- Revised and expanded reference lists
Eliasson Carbohydrates in Food, Second Edition jetzt bestellen!

Zielgruppe

Food scientists, chemists, and technologists; analytical chemists and analytical food chemists; nutritional scientists; and students in these areas.

Autoren/Hrsg.

Eliasson, Ann-Charlotte

Fachgebiete

Weitere Infos & Material

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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