Bibliographic Information

Carbohydrates in food

edited by Ann-Charlotte Eliasson

(Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 74)

Marcel Dekker, c1996

Available at  / 13 libraries

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Note

Includes bibliographical references and index

Description and Table of Contents

Description

This work offers comprehensive coverage of the chemical analysis, structure, functional properties and nutritional relevance of monosaccharides, disaccharides and polysaccharides used in food. It presents current information on the significance of carbohydrates in diet, and furnishes both chemical and biochemical methods for carbohydrate analysis.

Table of Contents

  • Mono- and disaccharides - analytical aspects
  • mono- and disaccharides - selected physiochemical and functional aspects
  • mono-and disaccharides - nutritional aspects
  • cell wall polysaccharides - structural, chemical and analytical aspects
  • functional aspects of cereal cell wall polysaccharides
  • gums/hydrocolloids - analytical aspects
  • gums and hydrocolloids - functional aspects
  • plant cell wall polysaccharides, gums and hydrocolloids - nutritional aspects
  • starch - analytical aspects
  • starch - physiochemical and functional aspects
  • starch - nutritional aspects.

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Details

  • NCID
    BA26876868
  • ISBN
    • 0824795423
  • LCCN
    95044687
  • Country Code
    us
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    New York
  • Pages/Volumes
    viii, 561 p.
  • Size
    24 cm
  • Classification
  • Subject Headings
  • Parent Bibliography ID
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