Год выпуска: 2007 Автор: James N. Bemiller Издательство: Amer Assn of Cereal Chemists Страниц: 390 ISBN: 1891127535
Описание
Carbohydrate Chemistry for Food Scientists, Second Edition is a complete update of the critically acclaimed first edition of Whistler and BeMiller s 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 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...
