Chemical and Functional Properties of Food SaccharidesPiotr 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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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 composition compounds concentration contain crystallization degradation depends derivatives determined distribution effect energy enzymatic enzymes esters et al example extraction fibers Figure formation fraction fructans functional gelatinization glucans glucose glycogen glycosidic glycosyl groups higher honey hydrolysis important increase industry interaction inulin involved maize material mechanism method modified molecular molecular weight molecules natural OH OH OH oxidation pasting pectin plant polymer polysaccharides potato preparation present properties protein range reaction reduced residues respectively saccharides separation soluble solution specific stability starch starch granules structure studies sucrose sugar sweet sweeteners synthesis Table temperature texture viscosity waxy yield