Chemical and Functional Properties of Food Saccharides

Forsideomslag
Piotr Tomasik
CRC Press, 20. okt. 2003 - 440 sider
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

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Indhold

2
19
3
35
4
47
5
57
6
73
7
81
8
103
9
123
15
231
16
255
17
271
18
291
19
315
20
325
21
335
22
349

10
131
11
159
12
181
13
197
14
217
23
371
24
387
Index
405
Copyright

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Populære passager

Side 194 - Gibeaut DM 1993. Structural models of primary cell walls in flowering plants: Consistency of molecular structure with the physical properties of the walls during growth.
Side 195 - P. (1996) Rhamnogalacturonan-II, a pectic polysaccharide in the walls of growing plant cell, forms a dimer that is covalently cross-linked by a borate ester.
Side 100 - Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-containing genotypes in two inbred lines, Cereal Chem., 70, 81, 1993.
Side 122 - Corn and sorghum starches: production, in Starch: Chemistry and Technology, Whistler, RL, BeMiller, JN, and Paschall, EF, Eds., Academic Press, Orlando, FL, 1984, 417.
Side 99 - AM (1995) Characterization of the maize gene sugary 1, a determinant of starch composition in kernels. Plant Cell 7, 417-429.
Side 335 - Effect of soluble or partly soluble dietary fibres supplementation on absorption and balance of calcium, magnesium, iron and zinc in healthy young men. Eur. J. Clin. Nutr.
Side 196 - Conformations and interactions of pectins. I. Xray diffraction analyses of sodium pectate in neutral and acidified forms, J. Mol. Biol., 153, 1055, 1981.
Side 196 - II. Models for junction zones in pectinic acid and calcium pectate gels,/.
Side 222 - ... are polydisperse with respect to molecular weight. In this aspect they resemble synthetic polymers rather than other biopolymers such as proteins and nucleic acids. Because of this polydispersity, the "molecular weight" of an alginate is an average over the whole distribution of molecular weights. In a population of molecules where N, is the number of molecules and w{ is the weight of molecules having a specific molecular weight...

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