By Ann-Charlotte Eliasson
The e-book combines the newest info at the analytical, physico-chemical, and dietary homes of carbohydrates, delivering a accomplished and obtainable unmarried resource of knowledge. It evaluates the benefits and drawbacks of utilizing a number of analytical equipment, offers dialogue of proper physico-chemical subject matters that relate to using carbohydrates in nutrition that permit familiarity with very important sensible points of carbohydrates; and comprises info on appropriate dietary subject matters with regards to using carbohydrates in nutrients.
Carbohydrates in meals, moment Edition is a crucial source for someone operating with carbohydrates in nutrients since it presents 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 healthiness advantages for the public.
This new version Includes:
- Updated info on dietary features of mono- and disaccharides
- Analytical and sensible features of gums/hydrocolloids
- Nutritional points of plant phone wall polysaccharides, gums, and hydrocolloids
- Analytical, physicochemical, and sensible features of starch
- Revised and improved reference lists
Read Online or Download Carbohydrates in Food, Second Edition (Food Science and Technology) PDF
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