Chemical and Functional Properties of Food Saccharides
Editat de Piotr Tomasiken Limba Engleză Hardback – 20 oct 2003
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Specificații
ISBN-13: 9780849314865
ISBN-10: 0849314860
Pagini: 440
Ilustrații: 179 b/w images
Dimensiuni: 240 x 160 x 27 mm
Greutate: 0.66 kg
Ediția:New.
Editura: CRC Press
Colecția CRC Press
ISBN-10: 0849314860
Pagini: 440
Ilustrații: 179 b/w images
Dimensiuni: 240 x 160 x 27 mm
Greutate: 0.66 kg
Ediția:New.
Editura: CRC Press
Colecția CRC Press
Public țintă
ProfessionalCuprins
This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students.
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Descriere
Written by an international group of experts, this substantial compilation provides an up-to-date review of current research and development of saccharides as food constituents. It describes their structural chemistry, sources, applications, and nutritional properties as well as their mechanisms of action and effects on food quality. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. It contains 359 structures and reactions, 48 tables outlining the most essential data, 64 figures illustrating polysaccharide-based relationships, and over 900 references. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students.