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, a
Hvad folk siger - Skriv en anmeldelse
Vi har ikke fundet nogen anmeldelser de normale steder.
Andre udgaver - Se alle
acid activity addition agents amino amylopectin amylose analysis applications aqueous bonds branching Carbohydr cell wall cellulose Cereal Chapter characteristics Chem chemical chitosan chromatography complex components compounds concentration contain decreases degradation depends derivatives determined distribution effect energy enzymatic enzymes esters et al example extraction fibers Figure Food formation fraction fructans functional gelatinization glucans glucose glycogen glycosidic glycosyl groups higher honey hydrolysis important increase industry interaction inulin involved ions maize material mechanism method modified molecular molecular weight molecules natural obtained OH OH OH oxidation pasting pectin plant polymer polysaccharides potato preparation presence properties protein range reaction reduced requires residues respectively saccharides separation soluble solution specific stability starch starch granules structure studies sucrose sugar sweet sweeteners synthesis Table temperature texture viscosity waxy yield