With a spectrum of knowledgeable sources, numerous tables, and figures identifying structures and reactions, and information in the field of food carbohydrates, this book provides data that distinguishes it from other titles on carbohydrate chemistry. It focuses on saccharides as food constituents by explaining their structural chemistry. 179 Illustrations, black and white Contains 5 Hardbacks
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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