Chemical and Functional Properties of Food SaccharidesAuthor:
Publisher: CRC Press
Publish date: octubre 2003
Presents food carbohydrates in a wide context with a well-developed focus on principles, practices, and progress in food saccharides Combines the most up-to-date research with a detailed explanation of carbohydrate chemistry Includes 359 structures and reactions of carbohydrates, 48 tables outlining the most essential and modern data, 64 figures illustrating polysaccharide-based relationships, and over 900 references leading to the most current and fundamental sources Features a diverse and accomplished team of contributors including food chemists and technologists, biochemists, a chemist theoretician, and a medical expert in human nutrition With a broad spectrum of knowledgeable sources, numerous tables, and figures identifying structures and reactions, and the most current information in the field of food carbohydrates, this volume provides an abundant scope of data that distinguishes it from all other titles on carbohydrate chemistry. This book serves as a veritable handbook on the chemistry of carbohydrates. This substantial compilation focuses on saccharides as food constituents by explaining their structural chemistry, sources, applications, and nutritional properties. Covering a wide range of issues and offering prospects for the development of research and technology, this indispensable guide to the chemistry, biochemistry, technology, and development of food carbohydrates will serve as a valuable resource and guide for researchers, professionals, and graduate students.
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