Chemical and Functional Properties of Food Saccharides
Book Details
Format
Hardback or Cased Book
ISBN-10
0849314860
ISBN-13
9780849314865
Publisher
Taylor & Francis Inc
Imprint
CRC Press Inc
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Oct 20th, 2003
Print length
440 Pages
Weight
657 grams
Product Classification:
Food & beverage technology
Ksh 49,500.00
Re-Printing
0 in stock
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Quality
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With a spectrum of knowledgeable sources, numerous tables, and figures identifying structures and reactions, and information in the field of food carbohydrates, this book provides data that distinguishes it from other titles on carbohydrate chemistry. It focuses on saccharides as food constituents by explaining their structural chemistry.
This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students.
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