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Carbohydrates in food

Author: Ann-Charlotte Eliasson
Publisher: Boca Raton : CRC Press/Taylor & Francis, 2017.
Edition/Format:   eBook : Document : English : Third editionView all editions and formats
Summary:
Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Carbohydrates in food.
Boca Raton : CRC Press/Taylor & Francis, 2017
(DLC) 2016027395
(OCoLC)952152658
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ann-Charlotte Eliasson
ISBN: 9781315355511 1315355515 9781482245516 1482245515
OCLC Number: 982475133
Description: 1 online resource (xxii, 639 pages)
Contents: Chromatographic techniques of mono- and di-saccharides analysis / Noureddine Benkeblia --
Mono- and disaccharides : selected physicochemical and functional aspects / Kirsi Jouppila --
Health aspects of mono- and disaccharides / Anne Raben, Ian A. Macdonald, Mikael Fogelholm --
Cell-wall polysaccharides : structural, chemical, and analytical aspects / Roger Andersson, Eric Westerlund and Per Åman --
Functional properties of cereal cell-wall polysaccharides / Marta S. Izydorczyk --
Hydrocolloids/food gums : analytical aspects / James N. BeMiller --
Gums and hydrocolloids : functional aspects / Jean-Louis Doublier, Catherine Garnier, Gerard Cuvelier --
Non-digestible carbohydrates : nutritional aspects / Alison Parrett, Hannah Harris, Christine A. Edwards --
Starch : analytical and structural aspects / Eric Bertoft, Lars Nilsson --
Starch : physicochemical and functional aspects / Ann-Charlotte Eliasson --
Starch : nutritional and health aspects / M. Naushad Emmambux, John R.N. Taylor.
Responsibility: [edited by] Ann-Charlotte Eliasson.

Abstract:

Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: Explains how models for starch molecules have been improved recently leading to clearer understanding. Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebiotics. Features the latest developments on research into dietary fiber and starch digestion. Carbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physicochemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food.

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