Chemical and Functional Properties of Food Saccharides: 5 (Chemical and Functional Properties of Food Components Series) - Hardcover

Hardcover

ISBN 10: 0849314860 ISBN 13: 9780849314865

Publisher: CRC Press, 2003

Synopsis

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students.

About this title

Synopsis:

With a broad spectrum of knowledgeable sources, numerous tables, and figures identifying structures and reactions, and the most current information in the field of food carbohydrates, this volume provides an abundant scope of data that distinguishes it from all other titles on carbohydrate chemistry. This book serves as a veritable handbook on the chemistry of carbohydrates. This substantial compilation focuses on saccharides as food constituents by explaining their structural chemistry, sources, applications, and nutritional properties. Covering a wide range of issues and offering prospects for the development of research and technology, this indispensable guide to the chemistry, biochemistry, technology, and development of food carbohydrates will serve as a valuable resource and guide for researchers, professionals, and graduate students.

About this edition

• Publisher: CRC Press
• Publication date: 2003
• ISBN 10: 0849314860
• ISBN 13: 9780849314865
• Binding: Hardcover
• Edition number: 1
• Number of pages: 440
• Editor: Tomasik Piotr