FOOD CARBOHYDRATES Chemistry, Physical Properties, and Applications

• Other Authors: Cui, Steve W. (edited)
• Format: Book
• Language: English
• Published: Boca Raton, Florida Taylor & Francis Grup 2005
• Subjects: Food > Carbohydrate content; Carbohydrates
• Online Access: Click Here to View Status and Holdings.
• Physical Description: 418 pages illustrations 25 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9780849315749; 0849315743

Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. It goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research." "This guide is the only known current reference that includes basic chemistry, analytical methodologies, structure, conformation and functional properties relationships, and rheological and thermal properties of food carbohydrates. It is ideal as a professional reference for researchers, engineers, and those interested in food carbohydrates, as well as a textbook for graduate students