By Ann-Charlotte Eliasson
The publication combines the most recent facts at the analytical, physico-chemical, and dietary houses of carbohydrates, providing a finished and available unmarried resource of knowledge. It evaluates the benefits and drawbacks of utilizing quite a few analytical equipment, provides dialogue of correct physico-chemical issues that relate to using carbohydrates in meals that let familiarity with vital practical points of carbohydrates; and contains info on suitable dietary themes when it comes to using carbohydrates in nutrients.
Carbohydrates in nutrients, moment Edition is a vital source for a person operating with carbohydrates in nutrients since it offers crucial info at the chemical research and physico-chemical houses of carbohydrates and likewise illustrates how they are often utilized in product improvement to extend the wellbeing and fitness merits for the public.
This new version Includes:
- Updated info on dietary features of mono- and disaccharides
- Analytical and sensible facets of gums/hydrocolloids
- Nutritional elements of plant telephone wall polysaccharides, gums, and hydrocolloids
- Analytical, physicochemical, and useful points of starch
- Revised and multiplied reference lists
Read Online or Download Carbohydrates in Food, Second Edition (Food Science and Technology) PDF
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