عنوان

Carbohydrate chemistry for food scientists /

شابک

0128134380

شابک

9780128134382

شابک اشتباه

012812069X

شابک اشتباه

9780128120699

عنوان اصلي

Carbohydrate chemistry for food scientists /

نام عام مواد

[Book]

نام نخستين پديدآور

James N BeMiller.

وضعيت ويراست

Third edtion.

محل نشرو پخش و غیره

London :

نام ناشر، پخش کننده و غيره

AACC International Press,

تاریخ نشرو بخش و غیره

2019.

نام خاص و کميت اثر

1 online resource :

ساير جزييات

illustrations

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

Monosaccharides -- Carbohydrate reactions -- Oligosaccharides -- Polysaccharides : occurrence, structures, and chemistry -- Polysaccharides : properties -- Starches : conversions, modifications, and uses -- Cellulose and cellulose-based hydrocolloids -- Guar, locust bean, tara, and cassia gums -- Inulin and konjac glucomannan -- Xanthan -- Gellans, curdlan, detrans, levans, and pullulan -- Carrageenans -- Algins/alginates -- Pectins -- Gum Arabic and other exudate gums -- Carbohydrate nutrition, dietary fiber, bulking agents, and fat mimetics -- Nonenzymic browning and formation of acrylamide and caramel -- Carbohydrate and noncarbohydrate sweeteners -- Summary of carbohydrate functionalities.

بدون عنوان

0

متن يادداشت

'Carbohydrate Chemistry for Food Scientists, Third Edition,' is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. 'Carbohydrate Chemistry for Food Scientists' serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. --

منبع سفارش / آدرس اشتراک

Ingram Content Group

شماره انبار

9780128134382

شماره استاندارد بين المللي کتاب و موسيقي

9780128120699

موضوع مستند نشده

Carbohydrates.

موضوع مستند نشده

Carbohydrates.

موضوع مستند نشده

SCIENCE / Chemistry / Organic.

موضوع مستند نشده

SCI-- 013040

شماره

ويراست

شماره رده

مستند نام اشخاص تاييد نشده

BeMiller, James N.

تاريخ عمليات

20200822084952.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y