Carbohydrates in food
著者
書誌事項
Carbohydrates in food
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 159）
CRC Press, Taylor & Francis Group, 2006
2nd ed
- : [hb.] (alk. paper)
大学図書館所蔵 全10件
注記
Includes bibliographical references and index
内容説明・目次
内容説明
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
目次
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 Aman
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 Gerard 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 Bjoerck Index
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