By Ann-Charlotte Eliasson
Carrying on with within the culture of its well-received predecessor, Carbohydrates in nutrition, moment version presents thorough and authoritative assurance of the chemical research, constitution, useful homes, and dietary relevance of monosaccharides, disaccharides, and polysaccharides utilized in meals. The publication combines the newest facts at the analytical, physico-chemical, and dietary houses of carbohydrates, delivering a entire and obtainable unmarried resource of data. It evaluates the benefits and drawbacks of utilizing quite a few analytical equipment, offers dialogue of suitable physico-chemical issues that relate to using carbohydrates in nutrition that let familiarity with very important useful points of carbohydrates; and contains details on correct dietary issues with regards to using carbohydrates in foodstuff. Carbohydrates in foodstuff, moment variation is a crucial source for somebody operating with carbohydrates in nutrition since it offers crucial details at the chemical research and physico-chemical houses of carbohydrates and likewise illustrates how they are often utilized in product improvement to extend the health and wellbeing advantages for the public. This re-creation comprises: up-to-date details on dietary features of mono- and disaccharides Analytical and sensible features of gums/hydrocolloids dietary points of plant telephone wall polysaccharides, gums, and hydrocolloids Analytical, physicochemical, and practical facets of starch Revised and increased reference lists
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Extra resources for Carbohydrates in Food, Second Edition (Food Science and Technology)
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