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Carbohydrates in food handbook from C.H.I.P.S.

Carbohydrates
in Food

Second edition
edited by
Ann-Charlotte Eliasson

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.

Features:

  • Highlights the significance of carbohydrates in diet
  • Discusses both chemical and biochemical analytical methods
  • Includes new and updated information in nearly every chapter

Carbohydrates in Food 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.

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

Contents

  1. Mono- and Disaccharides: Analytical Aspects
  2. Mono- and Disaccharides: Selected Physicochemical
  3. Health Aspects of Mono- and Disaccharides
  4. Cell-Wall Polysaccharides: Structural, Chemical, and Analytical Aspects
  5. Functional Aspects of Cereal Cell Wall Polysaccharides
  6. Gums/Hydrocolloids: Analytical Aspects
  7. Gums and Hydrocolloids: Functional Aspects
  8. Nondigestible Carbohydrates: Nutritional Aspects
  9. Starch: Analytical Aspects, Susumu Hizukuri
  10. Starch: Physicochemical and Functional Aspects
  11. Starch: Nutritional Aspects

Index

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Carbohydrates in Food
Second edition
edited by Ann-Charlotte Eliasson

2006 546 pages $148.95 + shipping
Texas residents please add 6.75 % sales tax

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