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Carbohydrates in Food, 2nd Edition

Author:

ISBN10: 824759427
ISBN13: 9780824759421

Publisher: CRC Press

Price: $139.95
Pages: 560
Edition:
Publish date: March 2006

Outline:
Provides thorough coverage of the chemical analysis, structure, and functional properties of carbohydrates Highlights the significance of carbohydrates in diet Discusses both chemical and biochemical analytical methods Includes new and updated information in nearly every chapterAbout the Editor Ann-Charlotte is Professor in Cereal Technology at the Department of Food Technology, Engineering, and Nutrition at Lund University, Sweden. She is the co-author of more that 125 research papers in the field of starch and cereal technology. Her current research interest is in the field of physico-chemical properties of cereal components and their relation to product quality, including sensoric as well as nutritional qualities. Dr. Eliasson received the G.W. Scott-Blair Memorial Award 1998 by the Rheological Division, American Association of Cereal Chemists, and is a member in ISI's database Highly Cited Researcher. Continuing in the tradition of its well-received predecessor, Carbohydrates in Food, Second Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. The book combines the latest data on the analytical, physico-chemical, 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 physico-chemical 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. Carbohydrates in Food, Second Edition is an important resource for anyone working with carbohydrates in food because it provides essential information on the chemical analysis and physico-chemical properties of carbohydrates and also illustrates how they can be used in product development to increase the health benefits for the public. This New Edition Includes: þ Updated information on nutritional aspects of mono- and disaccharides þ Analytical and functional aspects of gums/hydrocolloids þ Nutritional aspects of plant cell wall polysaccharides, gums, and hydrocolloids þ Analytical, physicochemical, and functional aspects of starch þ Revised and expanded reference lists

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