Features of Food Carbohydrates:

• Provides information on the latest advances in the subject of food carbohydrates in one single reference
• Covers both the basic science and practical applications of food carbohydrates
• Summarizes all frequently used analytical methods
• Discusses gelling gums and thickening gums and how they can be applied in real food systems

Food Carbohydrates: Chemistry, Physical Properties and Applications provides a comprehensive handbook in the area of food carbohydrates.

Food Carbohydrates: Chemistry, Physical Properties and Applications presents both theoretical and practical information about food carbohydrates in a detailed and systematic manner. It focuses on the most recent advances in the subject and is the only current reference to include basic chemistry, analytical methodologies, structure, conformation and functional properties relationships, and rheological and thermal properties of food carbohydrates.

Contents

• Understanding the Chemistry of Food Carbohydrates
• Understanding Carbohydrate Analysis
• Understanding the Physical Properties of Food Carbohydrates
• Understanding the Conformation and Functionality of Polysaccharides in Aqueous Systems
• Understanding the Starches and Their Roles in Foods
• Understanding Starch Modification and Products

Index

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