ISBN: 978-0-8493-1486-5 (hardback) 978-0-203-49572-8 (electronic)
No. of pages: 389
Originally Published On: October 2003
Subject: Food Chemistry;
Publisher: Routledge, USA
Features of Chemical and Functional Properties of Food Saccharides:
- Presents food carbohydrates in a wide context with a well-developed focus on principles, practices, and progress in food saccharides
- Combines the most up-to-date research with a detailed explanation of carbohydrate chemistry
- Includes 359 structures and reactions of carbohydrates, 48 tables outlining the most essential and modern data, 64 figures illustrating polysaccharide-based relationships, and more than 900 references leading to the most current and fundamental sources
- Explores related issues including nonnutritional applications of saccharides and the emergence of natural and synthetic nonsaccharide sweeteners
- Saccharides and Polysaccharides: An Introduction
- Structure and Reactivity of Saccharides
- Saccharides: Modifications and Applications
- Production of Saccharides
- Saccharide Sweeteners and the Theory of Sweetness
- Honey
- Starch: Structure and Properties
- Starch World Markets and Isolation of Starch
- Chemical Modifications of Polysaccharides
- Enzymatic Conversions of Carbohydrates
- Role of Saccharides in Texturization and Functional Properties of Foodstuffs
- Pectic Polysaccharides
- Fructans: Occurrence and Application in Food
- Structure-Property Relationships in Chitosan
- Plant and Algal Gums and Mucilages
- Carbohydrates of Animal Tissues
- Cyclodextrins
- Chemistry of the Maillard Reaction in Foods
- Nonnutritional Applications of Saccharides and Polysaccharides
- Carbohydrates: Nutritional Value and Health Problems
- Glucose桹ur Lasting Source of Energy
- Analysis of Molecular Characteristics of Starch Polysaccharides
- Spectroscopy of Polysaccharides
- Natural and Synthetic Nonsaccharide Sweeteners
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