| Titre : | Chemical and functional properties of food saccharides |
| Auteurs : | P. Tomasik |
| Type de document : | Livre |
| Editeur : | London : CRC Press, 2003 |
| Collection : | Chemical and functional properties of food components series |
| Format : | 426p |
| Index. décimale : | 613.7 (Technologie alimentaire) |
| Descripteurs : |
HE Vinci Amidon ; Edulcorant ; Fructanes ; Glucides ; Miel ; Oligosaccharides ; PectineAutres descripteurs goût sucré |
| Résumé : | This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents by explaining their structural chemistry, sources, applications and nutritional properties. Analysis is also presented on the non-nutritional functions of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. A comprehensive overview on the structure and reactivity of carbohydrates features a collection of the most common structures in food chemistry and technology along with thorough descriptions that simplify a myriad of complex concepts. Up-to-date research is provided on the functional properties of carbohydrates in food and their role in health, and a discussion about the increasing competition from natural and synthetic non-saccharide sweeteners identifies problems and prospects for future study. With a broad spectrum of knowledgeable sources, numerous tables and figures identifying structures and reactions, and the most current information in the field of food carbohydrates, Chemical and Functional Properties of Food Saccharides serves as a veritable handbook on the chemistry of carbohydrates. |
| Disponible en ligne : | Non |
Exemplaires (1)
| Cote | Support | Localisation | Section | Disponibilité |
|---|---|---|---|---|
| 613.7 TOM | Livre | Woluwe | Espace livres | Prêt autorisé Disponible |
