Food Carbohydrates: Chemistry, Physical Properties, and Applications

✍ Scribed by Steve W. Cui

Publisher: CRC Press
Year: 2005
Tongue: English
Leaves: 432
Edition: 1
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

Food Carbohydrates: Chemistry, Physical Properties and Applications provides a comprehensive text/reference book in the area of food carbohydrates. Filling the need for a single-source reference for professionals and a textbook for graduate students, it presents both theoretical and practical information about food carbohydrates in a detailed and systematic manner. It focuses on the most recent advances in the subject and is the only current reference to include basic chemistry, analytical methodologies, structure, conformation and functional properties relationships, and rheological and thermal properties of food carbohydrates.

📜 SIMILAR VOLUMES

Food Carbohydrates: Chemistry, Physical

📁 Food Carbohydrates: Chemistry, Physical Properties, and Applications

✍ Steve W. Cui 📂 Library 📅 2005 🏛 CRC Press 🌐 English

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and

Food Physics: Physical Properties — Meas

📁 Food Physics: Physical Properties — Measurement and Applications

✍ Professor Dr. Ludger O. Figura, Professor Arthur A. Teixeira Ph.D.,P.E. (auth.) 📂 Library 📅 2007 🏛 Springer-Verlag Berlin Heidelberg 🌐 English

Food Physics deals with the physical properties of food, food ingredients and their measurement. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of

Food Physics: Physical Properties - Meas

📁 Food Physics: Physical Properties - Measurement and Applications

✍ Ludger O. Figura, Arthur A. Teixeira 📂 Library 📅 2023 🏛 Springer 🌐 English

This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles

Food physics: physical properties - meas

📁 Food physics: physical properties - measurement and application

✍ Ludger Figura, Arthur A. Teixeira 📂 Library 📅 2007 🏛 Springer 🌐 English

Food Physics deals with the physical properties of food, food ingredients and their measurement. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of phy

Food Physics: Physical Properties - Meas

📁 Food Physics: Physical Properties - Measurement and Applications

✍ Ludger O. Figura, Arthur A. Teixeira 📂 Library 📅 2023 🏛 Springer 🌐 English

Food carbohydrate chemistry

📁 Food carbohydrate chemistry

✍ Wrolstad, Ronald E 📂 Library 📅 2012 🏛 Wiley-Blackwell 🌐 English

Machine generated contents note : 1. Structure and nomenclature of sugars and sugar derivatives -- 2. Sugar Composition -- 3. Reactions of sugars -- 4. Functional properties of sugars -- 5. Sugar analytical methods -- 6. Non-enzymic browning reactions -- 7. Starch -- 8. Cell-wall polysaccharides --