Chemical and Functional Properties of Food Saccharides
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.
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activity Agric alginate amino acids amylopectin amylose applications aqueous branching Ca2+ calcium Carbohydr catalyzed cell wall cellulose Cereal Chem CH OH chains chemical Chemistry chitin chitosan CHOH CH2OH complex components compounds concentration contain cross-linking crystalline Cyclodextrins degradation derivatives dextrins disaccharides effect energy enzymatic enzymes ethanol extraction fatty acid fibers Figure flour Food Chem formation fraction fructans fructose functional galactomannans galactose gelatinization Gelling glucans glucose gluten glycogen glycosidic bonds honey hydrolysis hydrolyzed increase interaction inulin ions konjac lipids Maillard reaction maize maize starch methyl modified molecular weight molecules monosaccharides OH CH OH OH OH oligosaccharides oxidation pectin plant polymer polysaccharides potato starch properties protein residues retrogradation saccharides soluble solution specific spectroscopy stability starch granules structure sucrose sucrose esters sugar sulfate sweet sweeteners synthesis temperature texture Thickening tubers viscosity waxy maize wheat starch