现货Carbohydrates in Food[9781482245431]

1892 九五品

仅1件

上海宝山

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作者Eliasson, Ann-Charlotte

出版社CRC Press

ISBN9781482245431

出版时间2016-12

装帧精装

纸张其他

页数628页

正文语种英语

上书时间2024-03-27

已实名已认证进店收藏店铺

商品描述: Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition:Explains how models for starch molecules have been improved recently leading to clearer understandingDiscusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebioticsFeatures the latest developments on research into dietary fiber and starch digestionCarbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physicochemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food.

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