Carbohydrate chemistry for food scientists /

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'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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: BeMiller, James N.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : WP : AACC International Press, 2019.
Edición:Third edtion.
Temas:
Carbohydrates.
Carbohydrates
Glucides.
carbohydrate.
SCIENCE > Chemistry > Organic.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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