Carbohydrates in Food

Ann-Charlotte Eliasson (Herausgeber)

Buch | Hardcover

576 Seiten

1996
Marcel Dekker Inc (Verlag)
978-0-8247-9542-9 (ISBN)

Infos

This work comprehensively covers the chemical analysis, structure, functional properties and nutritional relevance of monosaccharides, disaccharides and polysaccharides in food. It provides chemical and biochemical methods for carbohydrate analysis.

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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.

Inhalt

Mono- and disaccharides - analytical aspects; mono- and disaccharides - selected physiochemical and functional aspects; mono-and disaccharides - nutritional aspects; cell wall polysaccharides - structural, chemical and analytical aspects; functional aspects of cereal cell wall polysaccharides; gums/hydrocolloids - analytical aspects; gums and hydrocolloids - functional aspects; plant cell wall polysaccharides, gums and hydrocolloids - nutritional aspects; starch - analytical aspects; starch - physiochemical and functional aspects; starch - nutritional aspects.

Produkt-Details

• Erscheint lt. Verlag: 2.1.1996
• Verlagsort: New York
• Sprache: englisch
• Gewicht: 907 g
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken
• Themenwelt: Naturwissenschaften ► Biologie ► Biochemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-8247-9542-3 / 0824795423
• ISBN-13: 978-0-8247-9542-9 / 9780824795429
• Zustand: Neuware