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Carbohydrate chemistry for food scientists /
'Carbohydrate Chemistry for Food Scientists, Third Edition, ' is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
WP : AACC International Press,
2019.
|
| Edición: | Third edtion. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 082 | 0 | 4 | |a 547.78 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a BeMiller, James N. | |
| 245 | 1 | 0 | |a Carbohydrate chemistry for food scientists / |c James N BeMiller. |
| 250 | |a Third edtion. | ||
| 264 | 1 | |a London : |b WP : |b AACC International Press, |c 2019. | |
| 300 | |a 1 online resource : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed October 12, 2018). | |
| 505 | 0 | |a Monosaccharides -- Carbohydrate reactions -- Oligosaccharides -- Polysaccharides : occurrence, structures, and chemistry -- Polysaccharides : properties -- Starches : conversions, modifications, and uses -- Cellulose and cellulose-based hydrocolloids -- Guar, locust bean, tara, and cassia gums -- Inulin and konjac glucomannan -- Xanthan -- Gellans, curdlan, detrans, levans, and pullulan -- Carrageenans -- Algins/alginates -- Pectins -- Gum Arabic and other exudate gums -- Carbohydrate nutrition, dietary fiber, bulking agents, and fat mimetics -- Nonenzymic browning and formation of acrylamide and caramel -- Carbohydrate and noncarbohydrate sweeteners -- Summary of carbohydrate functionalities. | |
| 520 | |a 'Carbohydrate Chemistry for Food Scientists, Third Edition, ' is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. 'Carbohydrate Chemistry for Food Scientists' serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. -- |c Provided by publisher. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Carbohydrates. | |
| 650 | 2 | |a Carbohydrates | |
| 650 | 6 | |a Glucides. | |
| 650 | 7 | |a carbohydrate. |2 aat | |
| 650 | 7 | |a SCIENCE |x Chemistry |x Organic. |2 bisacsh | |
| 650 | 7 | |a Carbohydrates. |2 fast |0 (OCoLC)fst00846754 | |
| 776 | 0 | 8 | |i Print version: |a BeMiller, James N. |t Carbohydrate chemistry for food scientists. |b Third edtion. |d London : WP : AACC International Press, 2019 |z 012812069X |z 9780128120699 |w (OCoLC)1020866524 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpCCFSE003/toc |z Texto completo |
| 938 | |a EBSCOhost |b EBSC |n 1703374 | ||
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| 994 | |a 92 |b IZTAP | ||